I’ve been making this recipe long enough that I have made it my own and want to keep track of the recipe. Spencer loves these muffins with cream cheese. These have been a good treat to make during the COVID-19 isolation, until we ran out of cream cheese.
1/3 cup (75 g) melted butter
3 very ripe bananas, peeled
1/2 cup sugar
1 vanilla sugar packet
1 large egg, beaten
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
1 Preheat the oven to 350°F (175°C), and spray oil in a silicon muffin pan.
2 In a mixing bowl, melt butter in the microwave. Mash bananas into melted butter.
3 Stir in the sugar, beaten egg, and vanilla sugar (or extract).
4 Mix in the baking soda and salt. Sift and mix in the flour in 3 half-cup portions.
5 Pour the batter into your prepared muffin pan. Bake for 10 minutes at 350°F (175°C), or until a tester inserted into the center comes out clean. If you prefer it as bread, you can use a loaf pan, but then it bakes longer ~ 45 minutes.
6 Remove from the oven and let cool in the pan for a few minutes. Then remove the banana muffins from the pan and let cool completely before storing, if there are any left after devouring them while still warm.
Originally inspired by this recipe: https://www.simplyrecipes.com/recipes/banana_bread/