When we have an abundance of bananas, banana bread becomes a staple in our house. Rarely is there a week when we don’t have bananas on hand, and some weeks they ripen faster than others. Banana bread is our solution to those on-the-verge-of-overripe-bananas. But there’s no pleasing everyone. I prefer a plain bread, or some streusel topping, while Hubs likes walnuts on his, and neither are an option for the kids who would prefer chocolate chips in theirs.
But how do you make something good even better, and still please everyone? Turn it into a muffin! It works too, because there have been weeks I’ve had to make two batches of banana bread muffins because they just don’t last! This recipe makes for a really moist bread as is. To add some extra nutrition, I added ground flax meal and chia seeds. Some extra potassium, iron, fiber and and omegas never hurt any of my crew.
- 2 cups all-purpose flour
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon ground flax meal
- 1 tablespoon chia seeds
- 2 eggs, slightly beaten
- 3-4 ripe bananas
- 1 cup sugar
- 1/2 cup butter, melted
- Optional Toppings: chocolate chips, chopped walnuts
- Preheat oven to 350*F. Grease jumbo muffin tins, or line with liners.
- In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, flax, and chia seeds.
- In a medium bowl, mash bananas. Add eggs, sugar and butter. Stir until combined.
- Add wet ingredients to dry ingredients, gently stirring until dry ingredients are fully incorporated.
- Spoon batter by the 1/3 cup full into prepared muffin tins. Top with a handful of toppings, if desired.
- Bake for 25-30 minutes, or until a wooden toothpick comes clean when inserted near the muffin’s center.
This recipe was adapted from Better Homes & Gardens New Cookbook