We have certainly established my love for muffins, so it’s not surprising to find another muffin recipe here. However, I have yet to share a banana bread recipe, which is a little surprising to me because it is one of my favorite things. There are two distinct types of banana bread, the dark banana flecked kind and the light slightly sweeter kind, this is the latter of the two. This bread is moist and sweet, but I have to say I am a bigger fan of the dark speckled banana bread I grew up on. This was a great alternative to the classic banana bread, and from reviews it seems like it is a great banana bread for those who swore they hated bananas or banana bread. This recipe was originally posted as being made in a bundt pan, but in true fashion I made them into muffins. Either way it was quite delicious, enjoy.
Banana Bread Muffins (Print Me)
2 sticks butter (or 1 cup applesauce)
1 ½ cup + 2 Tbsp sugar/splenda
3 whole eggs
1-½ cup mashed ripe bananas
4 cups + 2 Tbsp flour
1 tsp baking soda
1 ½ tsp baking powder
1 ½ cup sour cream
Preheat your oven to 350º. Lightly spray a muffin pan or bundt pan with non-stick spray. Combine all the dry ingredients in a large bowl and set aside. In a stand mixer, or in a large bowl using a hand mixer cream the butter and sugar together. Add the eggs one at a time, beating for a few seconds after each addition to incorporate. Add the mashed bananas and beat. Slowly add the dry ingredients and sour cream alternately mixing until just combined.
Pour the mixture into prepared pan and bake for about 15-20 minutes for standard sized muffins or 25-35 for large muffins, for a bunt pan it will need to cook about 1 hour and 10 minutes or until a toothpick comes out clean. Remove to a cooling rack and allow bread to cool slightly before serving with softened butter.
Source: The Pioneer Woman