I have been making this banana bread every week for 5 weeks now. Each week I do a different mix in and they are all decadent. I highly recommend getting creative and trying out your own mix in! Variations listed below ingredients. The picture below is of the blueberry banana bread muffin.
Ingredients:
- 3 overripe bananas
- 2 eggs
- 1 tsp vanilla
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup butter, softened
- 1/2 tsp cinnamon
- 2 cups flour [I’ve also used Bob’s Red Mill Gluten Free flour and it is AMAZING in this recipe]
Variations:
- Option One: 1 cup fresh or frozen blueberries
- Option Two: 2 tsp cinnamon, 3 Tbsp brown sugar
- Option Three: 1/2 cup white chocolate chips
- Option Four: 1 cup shredded zucchini, 1/4 tsp nutmeg, 1/4 tsp cinnamon
Directions:
- Preheat oven to 350*
- Mash bananas with a fork
- Whisk eggs, vanilla, brown sugar, sugar, salt, butter, baking soda, baking powder, and cinnamon until fully combined [I do this by hand but you can use a stand mixer, just mix on medium low]
- Add in flour, one cup at a time, and mix until fully combined
- Place parchment paper into two loaf pans or use 24 cupcake liners
- *If using option one, three, or four, stir in extra ingredients now
- Divide batter evenly either between loaf pans or cupcake tin
- *If using option two, stir together cinnamon and sugar and sprinkle onto loaves, swirl into loaves or muffins using a toothpick or spoon
- Bake loaves for 48-60 minutes and muffins for 22 minutes until a toothpick comes out clean
Stephani's Kitchen 