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Easy Banana Bread Muffins on parchment paper.

Banana Bread Muffin Recipe

Zona House
This Banana Bread Muffin Recipe has a moist texture, with bananas, cinnamon, brown sugar, and super soft crumbs. Try spreading on some butter or cream cheese. Ready in just 20 minutes. This recipe makes just 6 moist muffins with great banana flavor and can be frozen.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course On the side
Cuisine American
Servings 6
Calories 227 kcal

Equipment

Ingredients

  • ¾ cup bread flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅓ cup light brown sugar
  • 4 Tablespoons butter
  • 1 egg (at room temperature)
  • 1 teaspoon vanilla extract
  • ⅛ cup sour cream
  • 2 small ripe bananas (mashed)

Instructions
 

  • Preheat the oven to 350 degrees F. Position the rack in the center of the oven.
  • Spray 6 spaces of a muffin pan with nonstick spray or line with paper liners.
  • In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
  • In a small microwave-safe bowl, melt the butter just until soft but not boiling. Allow to cool.
  • Pour the melted butter mixture into a large mixing bowl and whisk in the sugar, vanilla, sour cream, and egg.
  • Stir in the mashed bananas until well combined.
  • Add the dry ingredients mixture and any additions to the banana mixture, and stir to combine.
  • Spoon batter into the prepared muffin cups, divided evenly.
  • Bake for 15-20 minutes. Check for doneness at 15 minutes by inserting a toothpick into the center of a muffin. If there is still raw batter in the middle, keep baking, checking at 5-minute intervals, until the toothpick comes out clean.
  • Transfer the muffins to a wire rack to cool.

Notes

  • You can use all-purpose flour instead of bread flour.
  • You can use ripe or overripe bananas.
  • Try adding a 1/2 cup of chopped lightly toasted macadamia nuts, chopped pecans, coconut flakes, or chocolate chips.
  • Store tightly wrapped in plastic wrap or an airtight container for up to 3 or 4 days.
  • This recipe can be doubled and baked in four 3 ½ x 6 ½ inch loaf pans.
  • This homemade banana bread can be made using a stand mixer with a paddle attachment or a whisk attachment.

Nutrition

Serving: 1Calories: 227kcalCarbohydrates: 33gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 50mgSodium: 317mgPotassium: 193mgFiber: 1gSugar: 17gVitamin A: 328IUVitamin C: 3mgCalcium: 56mgIron: 1mg
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