I often seem to overestimate how many bananas my family can or will eat. Every week I buy fresh bananas, and it’s not uncommon for me to have one or two (or more!) brown bananas on my counter. But I like bananas in my smoothies and it’s a great, quick snack so I don’t want to not buy bananas. See my dilemma?
I have tried all kinds of baked goods in my efforts to not let the overly ripe bananas go to waste. But that brings me to another confession: I struggle with quick bread loaves. I usually under bake them. The top gets brown and smells delicious, so I pull my loaf out of the oven and after letting it cool, I slice into it only to find a gooey center. It’s more than a little frustrating.
So my solution to both of these problems (an overabundance of ripe bananas and gooey centered banana bread), are these delicious banana muffins.
I love that they are perfectly portioned for snacks and they have a bit of sugar on top to add a touch of texture and sweetness. These come together quickly and easily. It’s the most perfect and delicious way I know of to use up brown bananas.
- ½ cup butter, softened
- 1½ cups sugar
- 2 eggs
- 1 cup mashed bananas (about 3 medium sized bananas)
- 4 tablespoons buttermilk
- 1 teaspoon vanilla
- 1¾ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- Additional sugar for sprinkling on the tops of the muffins (optional)
- Preheat oven at 350 degrees. Line a pan of muffin tins with liners or grease with butter or oil spray.
- In a large bowl, cream the butter and sugar. Add the eggs, bananas, buttermilk, and vanilla, and mix well.
- Add the flour, baking powder, salt, and baking soda. Mix until combined. Using a scoop or ¼ c. measuring cup, put batter into the muffin tins.
- Cook for 18-20 minutes, or until done. To check to see if the are done, you can stick a toothpick or skewer into the center of a muffin and the toothpick should come out clean.
- After you pull the muffins out of the oven, sprinkle on approximately 1 teaspoon of sugar over the tops of each muffin. Let cool and remove from the muffin tin and enjoy!
Recipe Source: Slightly adapted from this recipe from Mel’s Kitchen Cafe.