I had a bunch of ripe bananas sitting in my freezer, so naturally I decided banana bread was in order. Lately I've been having all my banana breads come out with raw centers, so I decided to do muffins instead. I was sure they'd cook through, and they'd be easier to grab than slicing some banana bread. I think this is my new favorite way to make banana bread! I usually throw some chocolate chips in, but I didn't have any on hand. I suppose they were more healthy that way! I have another banana muffin recipe I want to try soon that involves oats and greek yogurt so I'll see how that goes. This recipe, though, is based off of my mom's recipe for banana bread. I tweaked it slightly.
(recipe via my mom)
1/2 cup butter
1 cup sugar
1 large egg
4 ripe bananas
2 cups flour
1 tsp baking soda
add nuts or chocolate chips if you like!
Mix everything well. Spray nonstick in your muffin pan and distribute batter between the cups (I had a little leftover after filling 12). Bake at 300-325 for 1 hr. Eat!
