Sticky Mifan

To make banana bread or banana muffins?…

Why not have both!! This simple banana bread recipe can also be turned into muffins so you can enjoy two treats using the same recipe!

This recipe has been adapted from Kitchen Nostalgia’s Super Moist Banana Bread. The original recipe can be found found below:

Super Moist Banana Bread

A favorite amongst my friends, this easy banana bread recipe is super moist and fluffy! I would make this bread almost on a bi-weekly basis, or whenever my bananas started to turn. This recipe is so quick and easy that during my junior year in college, after getting back from class I would have about an hour before my next class. Within that hour, I quickly made the base batter mixing all the dry and wet ingredients together in one bowl. Once mixed, I would pop the bread into the oven then I would go to my class afterwords. After about 45 minutes the bread would be done and I would text one of my roommates to take it out. Fresh baked banana bread is one of the best treats to have after a long day of classes. I would normally double the recipe as it was so popular and highly requested that one loaf would last about a day in my apartment lol. In order to try and make the banana bread last longer, I switch the loaf pan to a muffin tin. Still moist and delicious, banana muffins are quick and easy to pick one up on the way to class!

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup + 1/2 tbs AP flour
• 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cinnmon
• A pinch of nutmeg
• 1 large egg
• 3/4 cup ripe bananas (abt 3 bananas)
• 1/3 cup oil
• 1/3 cup milk or yogurt (can also use a milk substitute like almond or oat milk)
• 1 tsp vanilla
• Chocolate chips (optional)
• Nuts of choice – chopped (optional)

Instructions

*First, I would peel the bananas and then stick them in a bag or box and then into the freezer. I have found that by pre-peeling the bananas beforehand makes the process easier as then you don’t have to try and peel ice cold bananas.

1. Preheat your oven to 350F
2. Grease or line a standard loaf pan
3. In a bowl, combine the sugars, flour, baking powder and soda, salt and spices (cinnamon & nutmeg) together.
4. Then add the egg, bananas, oil, milk/ yogurt and vanilla. Mix until all combined.
5. I like to add mini chocolate chips into my banana bread, but you can add whatever add ons that you like such as nuts or seeds. Eyeball the desired amount and mix into the batter until combined.
6. Fill the loaf pan, or if making muffins, fill each cup about 1/2 way with the batter.
7. Bake the mixture until golden brown, for the bread version about 45-60 minutes. For the muffins, around 24 minutes.
8. Let the bread and muffins cool for about 10 minutes before transferring them to a cooling rack.
9. Enjoy warm or on the way to class!