* This post may contain affiliate links. Read my disclosure policy HERE.
We consume a LOT of bananas at my house. However, sometimes… for whatever reason, I end up with some of them turning brown earlier than I would like for them to. I stumbled upon a Banana Bread recipe a LONG time ago, and I can honestly say that I haven’t purchased a boxed bread or muffin mix since! If you have bananas that are starting to turn brown, stick them in the fridge until you’re able to try this QUICK and EASY recipe! The browner (blacker) the bananas, the better your bread or muffins will be!
1 cup butter, softened
2 cups sugar
7 large ripe bananas, mashed
1 1/2 teaspoons vanilla extract
4 eggs, slightly beaten
3 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
Makes two loaves of banana bread. (*OR – I typically make 24+ muffins instead!)
1. Cream the butter and sugar. Blend in the bananas, vanilla and eggs.
2. Whisk together the dry ingredients.
3. Add to the bread mixture and mix until just combined. Pour into two greased 9×5 inch loaf pans. (*OR muffin pans.)
4. Bake at 350F. Check on the bread after 35 minutes (it may take up to 60 minutes). Banana bread is done when a toothpick inserted in the middle comes out clean. Cool the banana bread in the pan for 10 minutes then cool completely on a wire rack.*
***When I use this recipe to make muffins, I check them after 10 minutes, then just watch them for a few more minutes until they are browned and ‘done’. Your cooking time will vary depending on how much batter you put into each cup, your oven, etc.
I also don’t bother to let them cool… hot muffins & coffee in the mornings are hard to beat, in my book!
Thanks, Moms Who Think.com!