Banana Nut Muffins or Bread
Whether in muffin or bread form, this soft, banana-y recipe is perfect for breakfast or snacktime!
Banana Nut Muffins or Bread
Makes: About 1 dozen muffins or 1 loaf
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Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tap baking soda
- ¼ tsp salt
- ⅛ tsp ground nutmeg
Wet Ingredients:
- 1 large egg
- ¾ cup brown sugar (packed)
- 1 ⅓ cups mashed ripe bananas (2-3 bananas)
- 6 Tbsp vegetable oil
- 1 tsp vanilla
Stir In:
- ⅔ cup pecans (chopped – or other chopped nuts)
Instructions:
- Preheat the oven to 375°. Grease 1 bread pan or 1 muffin tin.
- In a mixing bowl, whisk together all the dry ingredients except for the nuts.
- In a separate bowl, whisk together the wet ingredients.
- Add the flour mixture and the nuts to the wet mixture and mix together with a few light strokes just until the dry ingredients are moistened.*Do not overmix – the batter should not be smooth.
- Pour the batter into the prepared bread pan or fill the muffin cups 2/3 full.
- Bake until an inserted toothpick comes out clean – about 18 minutes for muffins and 50-60 mintues for bread.
- Remove the pan from the oven and allow the muffins to cool for 2-3 minutes before removing from the pan and the bread to cool for 15 minutes before removing from the pan.
Notes:
Make Ahead: Baked banana muffins or bread freeze well – just seal tightly before freezing.
*You can add any type of chopped nuts to this bread. You could also add chocolate chips if you wanted to.
Diet: Dairy Free
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