Banana bread just screams childhood to me. My sister and I would wait in excitement for the bananas in the fruit bowl to turn brown, knowing that our mother wouldn’t throw them out, but turn them into the most delicious treat! We’d impatiently wait for a warm slice straight out of the oven, slathered in butter…heavenly! My favorite part was always the outer crust, always a little crispy. Now with 4 impatient kids of my own, I’ll opt to make quick banana muffins instead. In less than half an hour, from start to finish, you can have these delicious treats on the table.
This is a take on the recipe my mother made growing up. I’d modified it because the amount of butter was such a weird measurement lol. We consume so many bananas in our house. Granted we are 6, but I will always buy 2-3 packs on our weekly Costco run. We drink smoothies every morning with breakfast and the younger ones like snacking on them. I can tell the older kids eye the ripe ones just as we did growing up, in hopes that too many will be ripe at the same time and I’ll have to make some quick banana muffins. They make a great snack or a breakfast side. If my kids were in school, I’d definitely make this for their lunches.
The Quick Banana Muffins.
I’m all about quick recipes. I don’t have time to make a drawn-out recipe with 500 steps, 20 bowls to wash afterward, and 2 hours to cook LOL! I want it done now! That’s why I love this recipe. I will just make it in one bowl. You could mix all your dry ingredients in another (which you should) but I don’t, and seldom get lumps of baking soda :S
The riper the bananas, the better! Making this recipe with green bananas will not have the same sweet outcome as black spotted ones. My mother used to freeze overripe ones just to make banana bread. By all means, you can pour the batter into a loaf pan if you prefer slices. But the kids love having their own individual little muffin. And they cook in 1/3 of the time.
I love that they make silicone baking cups now. For starters, I’m wasting less, and half the muffin doesn’t get stuck to the wrapper. Always start by pre-heating your oven, and preparing your loaf or muffin pan. Next, you’ll simply cream your softened butter with the sugar, add your eggs, mashed bananas, and lemon juice. Mix that till well combined, then add your dry ingredients mixing till the flour disappears. Do not over mix! All that’s left to do in pour the batter into the pans and bake for 15-20 min for muffins or about an hour for a loaf. The later is way too long for kids to wait, and why I make quick banana muffins instead lol.
Quick Banana Muffins
Ingredients
- 1/2 c. Butter
- 3/4 c. White Sugar
- 1 tsp. Lemon Juice
- 2 Eggs
- 1 1/2 c. Mashed Ripe Bananas
- 1 1/2 c. All-Purpose Flour
- 1/2 tsp. Salt
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
Instructions
- Preheat oven to 350*F
- Prepare muffin tins by lining the pan with silicone or disposable cups.
- In a large bowl, cream butter and sugar together.
- Mix in eggs till well combined.
- Stir in mashed bananas and lemon juice.
- Add flour, salt, baking soda, and baking powder to wet ingredients. Mix only till flour disappears.
- Fill muffin cups 3/4 full and bake between 15-20 min or till you can insert a toothpick and it comes out clean.
- Cool on rack.
- Enjoy!
I guarantee these quick banana muffins will be a hit, and won’t last very long on the table. You can freeze them and pop them into your kid’s lunches. Or bake up a fresh batch as an afternoon snack with homework. My kids love having them for poetry tea time. I hope this inspires you to bake a little magic for your family today. Thank you for stopping by. Another great school snack would be these Oatmeal-Zucchini Cookies.
Elisa
