Perhaps the most comforting baked good, and also a simple one. I return to this recipe over and over. Many banana bread recipes are out there, but this one or a close variation is one I see often. In fact, the latest Bon Appetite issue had a very similar version! It’s a keeper.
I think it’s necessary to take a moment to clarify that just because a recipe can be easy or simple for one person, doesn’t mean it cannot be a challenge for another. And our motivation to cook and bake varies, naturally. When making these muffins, I found myself enjoying the process – topping each with a little square of dark chocolate. But two weeks later, making this but in a loaf form because I had no patience for muffin liners that day (wtf they always stick together), I found myself rushing – thankful that I had weight measures so I could literally whip this up in a matter of minutes.
No matter how easy or hard or motivated you are to cook or bake, I hope you get pleasure from at least one part of the process. Recipes that hold up well for a few days, or even a trip in the freezer, are great for those days in which we just do not want to prepare food for ourselves. This is one of those recipes. Like a best friend, it is always there for you.
Or, just say f-it, and throw the over-ripe bananas (peel them!) in the freezer, and save it for another day when you’re in the mood to bake. Make muffins or a loaf, whatever works for you – just note the baking times accordingly (i.e. a loaf will take 55-65 minutes).
Go-To Banana Bread & Muffin Recipe
- ⅓ cup (75g) 75g grapeseed or olive oil or melted butter I prefer 37.5g of each melted butter and oil
- ½ cup (155g) maple syrup I prefer ¼ cup (100g) maple syrup and ¼ cup (50g) brown sugar
- 2 large eggs
- 1 cup (225g) mashed very ripe bananas – about 2 to 4 medium-large bananas
- ¼ cup (56g) milk or water any milk will work
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 1 ¾ cup (220g) white whole wheat or regular whole wheat or 50:50 whole wheat:AP flour blend use up to half of any flour of your choice, such as teff or buckwheat
- ½ to 1 cup toasted walnuts or pecans, and/or chocolate chips/chunks plus extra for topping, if desired
- Mix oil, melted butter, maple syrup. brown sugar, eggs, bananas, water/milk thoroughly.
- Mix in the baking soda, salt and cinnamon.
- Mix the flour in, using a whisk for the first few mixes, then switch to a spatula. Add the toasted nuts and/or chocolate, mix briefly to combine. Scoop into lined muffin tin, filling batter almost to the top.
- Bake at 350F for 20-25 minutes or until fragrant, and a tester comes out clean. Allow to cool for about 5 minutes in the tins, then take out to prevent muffins from getting soggy. Store in a container or bag in the fridge for up to 1 week. Re-heat if desired before eating.