You only need 2 bananas!
I don’t know about you, but any time I’m in need of a good banana recipe, it’s when I’ve gotten down to those last couple of brown and spotty ones. I rarely have a whole big bunch on hand as I’ve usually eaten the first few as a snack or in my oatmeal.
Voilà! This recipe makes between 6-8 muffins depending on how large your bananas are.
2 bananas (just on the verge of being too ripe…starting to get some brown speckles)
Just under 1/2 cup sugar (I used cane sugar)
1 cup white whole wheat flour (such as King Arthur White Whole Wheat)
6 tablespoons unsalted butter (almost melted)
3/4 teaspoon vanilla extract
A pinch of salt, around 1/4 teaspoon
1 teaspoon baking soda
Preheat the oven to 350°.
Add your muffin liners to the muffin tin.
In a large bowl, combine your bananas & the sugar with a fork, then whisk together once combined.
Whisk in the egg, melted butter, & vanilla.
In a smaller bowl, stir together your dry ingredients: the flour, baking soda, & salt.
Add the combined dry ingredients to the wet ingredients & whisk until batter is evenly combined.
Add the batter to the lined muffin tin. Fill them just below the tops so they have room to expand
Bake for 20-22 minutes, or until a toothpick comes out clean (I always choose to undercook ever so slightly)
While they’re delicious the day of baking, beyond the first 24 hours I recommend storing these in the fridge. When ready to eat, pop in the microwave for 10 or 15 seconds, top with butter if you so desire, and they’re back to their “just out of the oven” soft warm form!