My mother-in-law, Suzanne, gave me this recipe years ago, and it is by far one of my favorite recipes ever. It's quick, easy, and delicious. There are so many variations you can make also. I make these as bread loaves, muffins, and mini-muffins, and they turn out great either way. We eat them for both breakfast and dessert. I hope this recipe brings your family as much joy as it brings to mine.
INGREDIENTS:
3 very, very ripe bananas
1 cup of sugar 1/2 cup of vegetable oil 2 eggs
2 cups of flour
1 tsp of baking soda
1/2 tsp of baking powder
1/2 tsp of salt
1 tsp of vanilla
3 tbs of milk (I use whole milk)
INSTRUCTIONS:
Preheat the oven to 350 degrees.
I use my KitchenAid mixer. First, put the 3 bananas in and mix. While it's slowly mixing, put the sugar in. Once fully mixed add the vegetable oil and mix. Finally, add the eggs and mix well.
In a separate bowl mix the dry ingredients: flour, baking soda, baking powder, and salt.
While the mixer is on slow, gradually add the dry ingredients to the wet ingredients until just combined. Don't over mix.
Once all combined with the mixer on slow, gradually add the vanilla and milk. Once it's combined stop the mixer so your muffins do not get tough. Now flour your loaf pan or add muffin cups to your muffin pan. I cheat and use Pam with flour when making loaves.
This recipe makes one loaf of banana bread, a dozen regular size muffins, and 3 dozen mini muffins. Bread: bake for 45 to 50 minutes Muffins: 18-20 minutes Mini muffins: 9-10 mins. Of course, these are estimates. It will depend on your oven.
VARIATIONS: You can keep them as plain banana, add pecans, chocolate chips (my kids favorite), or both chocolate chips and pecans. I recommend regular sized chips for the bread and mini chips for the muffins.
TIP: When making muffins (or cupcakes) use an ice cream scoop to put the batter in the cups. It makes scooping less messy and makes your muffins/cupcakes the same size.
ONE MORE TIP: Only use WHITE paper cups for muffins and cupcakes. It makes it look more bakery like.
