It was a restless night around here for some reason. We were out of town this weekend visiting my parents and sometimes I think it takes Harper a day or two to adjust back to sleeping by herself once were back home. She woke me up a couple times in the middle of the night and then early this morning.
I figured since I was up early that I might as well bake some homemade banana bread muffins with my over-ripe bananas. This is a super easy recipe that I found on Pinterest a while back. The only thing I do to adjust it is to add some chopped walnuts to the tops of half of them. The kids don’t like the nuts, but Jeremy and I sure do.
3 brown bananas (1 cup mashed)
1 cup sugar
1 cup all-purpose flour*
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup vegetable oil
1 teaspoon vanilla
1/2 cup powdered sugar
1 tablespoon milk or lemon juice
Preheat oven to 375ºF.
Get out a 1/2 measuring cup and a 1/4 teaspoon (these will be all you need to measure your ingredients).
In a large Ziploc bag, mash the bananas. Add the eggs, seal the bag, and shake and squish until combined. Add the sugar and mix well. Dump in the flour, salt, baking soda, baking powder, and cinnamon. Before zipping and mixing them all the way in, mix them together a little with your measuring spoon. Now add the oil** and vanilla and shake and squish until well combined.
Snip the corner of the bag and squirt the batter into a lined muffin tin (if you don’t want to clean the pan, line it with tin liners so the grease doesn’t come through). Don’t make the hole very big at all because the batter is very runny. Pinch the corner between each muffin.
Bake for about 20 minutes or until a toothpick comes out clean.
To make the glaze, just mix together the powdered sugar and milk or lemon juice and spread over cooled muffins.
**I make my mix in a bowl instead of using a plastic bag.
**I don’t add the glaze. I’m sure it’s delicious, but we like butter on our banana bread so that’s what we put on our muffins.
**This time I used a mini muffin pan to bake them because my big one was dirty and I was too lazy to wash it. The mix made almost two batches and instead of 20 minutes, the baking time was 12 minutes.
This is a quick, easy recipe using ingredients that I always have on hand. But the best part is the kids love them. Give them a try! Oh, and check out Yammie’s Noshery for tons of other delicious recipes.