This recipe has been long in coming! I have been meaning to add it for some time. Sometimes the easiest recipes takes me the longest to write!
My granddaughter Lily asked me to add it so she can share it with her friends who have asked for it! Apparently she shared some banana muffins with some of them and they loved it! What more do I need to convince me?
This recipe is so simple and quick. It requires a bowl and a wooden spoon or spatula! No mixer needed!!
It is my own recipe which I have used for many years now. The best thing about it is that you can make muffins or banana bread out of it.
I normally make 12 muffins out of it or 1 banana bread in a large loaf pan.
Lately I have been using one time cardboard loaf pans I buy in Israel for my banana breads. I love these because they are slim and cook very evenly as well as they don't even need greasing or lining. I have added the link for this as they are now available on Amazon to my delight!
It saves so much cleaning up time. I also get two cakes out of them and they are so nice to gift away as a little treat right in the box.
Here is the link:
So here we go, this is what you will need:
1 ½ cups of all purpose flour (plain flour)
1 cup sugar. I like using brown sugar for extra moistness.
1 teaspoon baking soda (bicarbonate of soda)
1/3 cup of melted butter or half a liquid cup of canola oil for a parve (dairy free) cake.
1 teaspoon pure vanilla extract (not essence)
1 teaspoon cinnamon
3 very ripe bananas
Pinch of salt
A little powdered sugar (icing sugar) for dusting the ready muffins or bread.
Large ice cream scoop or spoon if making muffins.
A loaf tin or disposable loaf cartons if making bread and a cup cake pan if making muffins.
Heat oven to 350 degrees.
In a glass bowl melt butter in the microwave for 30 seconds or a little more if needed.
Mash bananas and butter together with a fork until smooth.
Add sugar and mix with a wooden spoon or spatula until all is blended. Add eggs and mix together.
Mix in baking soda, salt. Add cinnamon and vanilla extract and blend.
Sift flour and add to bowl.
Mix to a smooth texture.
For Muffins: You will get 12 muffins.
Using a large ice cream scoop, fill muffin pan to 3/4 in each slot. I prefer to use a scoop as it keeps the amounts of batter more even than a spoon. Don't over fill.
For banana bread:
Fill loaf container to 3/4 from the top. Smooth out the top evenly with a spatula. You will get 2 banana loafs if you're using the disposable cartons and one if you're using a larger metal loaf pan.
If you double the amount of ingredients you will get 12 muffins + one regular size loaf pan full or 2 disposable loaf cartons full.
Line muffin pan with oven proof oven liners. If you don't have any spray each muffin opening with any spray oil. Line or spray the metal loaf tin the same way. I did not need to grease the disposable pans.
Put in oven and bake on middle rack for approximately 20 minutes. If using the disposable pans place them on a baking tin first.
Check with a tooth pick to see if it comes out clear, if it does, it is ready. Every oven varies so if yours is on the hot side check after 15 minutes.
Take out of oven and let cool for 3 minutes.
Remove muffins from pan and place on a cooling rack until completely cold.
When completely cool, using a small sieve, sprinkle powdered sugar over the muffins and banana bread if you desire. I have found this genius box of powdered sugar in Israel (where else?). You turn it upside down and it has a self sieve which you use by turning the bottom much like a pepper mill to cover your cakes with powdered sugar!! Genius!
You can easily freeze each cake in the disposable carton and keep it in the freezer for up to 3 months. You will have a ready banana bread whenever unexpected guests arrive and it tastes like freshly baked when defrosted!
If freezing, don't add powdered sugar until you are ready to serve it!
Enjoy this simple recipe that everyone will love! Healthy desserts are my favorite!