I love the banana loaf at Starbucks, but I can’t seem to replicate it. After several failed attempts at banana loaf (not cooked properly inside) I decided to try banana muffins. I found this recipe and it works every time. And the upside is I don’t have to cut it into portions (like banana loaf). Enjoy!!
Recipe yields about 12 large muffins, or 18 medium muffins (tins filled at half)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1/3 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners.
Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl (I use a wooden spoon). Fold in flour mixture, and mix until smooth.
Scoop into muffin pans.
Bake in preheated oven. Bake for 25 to 30 minutes (I start checking at 25 mins with a toothpick). Muffins will spring back when lightly tapped.
• These also taste great with a 1/2 cup of chocolate chips added to the batter. I’ve made them this way a few times.
• I used liners bought at Ikea for this batch and they worked nicely. They have a waxy interior so the muffins come out easily. They also look pretty!