Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Step 2: In a medium bowl, whisk together flour, baking soda, and salt.
- Step 3: In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 4: Add the mashed bananas to the wet ingredients and mix until combined.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 6: Fill each muffin cup about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- To keep your muffins moist, store them in an airtight container at room temperature for up to 3 days.
- For a warm, comforting treat, microwave a muffin for 10-15 seconds.
- Serve these banana bread muffins with a dollop of cream cheese frosting for an extra touch of sweetness.
- Chef's Tip: Avoid overmixing the batter in step 5 to ensure tender, not tough, muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American