Go-To Banana Bread & Muffin Recipe
The go-to recipe I turn to almost every time I have intentionally or unintentionally ignored bananas. Adding any nuts or chocolate or spices works here. Play around with different flours, using honey or maple, or spices. The world is your banana bread oyster. If baking in a loaf tin, bake for 55-65 minutes in a parchment lined standard metal loaf tin.
Ingredients
- 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
Instructions
- 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.