Easy Banana Muffins, Bread, and Cake

My trusty recipe book

As it's been a while since I posted a recipe, I thought I'd add one to my recipe file here. This is my own recipe which I use when I have bananas that are starting to go off. You know the ones. The skins are full of black speckles and they're going soft. You think it's time for the compost, but let me stop you right there. This is when bananas are at their sweetest. Give this recipe a try and see if I'm not right.

Here's what you need

3 mashed very ripe bananas
1/2 cup vegetable oil (sunflower, safflower or something light)
2 average size eggs
1/2 cup white sugar
1/2 cup brown sugar
1 & 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon good quality vanilla (real vanilla, not the fake stuff, make your own here)
1/4-1/2 cup chopped walnuts (optional)

Preheat oven to 350F/180C/gasmark 4

For muffins - Put your paper casings into a 12 muffin pan and set aside

For bread or cake - oil the loaf pan or cake tin and set aside

Here's how to do it

Peel the bananas and mash with a fork.
Add to your mixing bowl.

Add in the eggs, vegetable oil, and vanilla.
Blend until the ingredients are just mixed.

Add the sugars, flour, baking soda, and salt.

*Chopped walnuts are optional.

Blend until all the ingredients are well-incorporated.
DON'T over-mix.

Spoon the batter into your prepared muffin casings.

Of if you're making bread or a cake, pour into the prepared pan.

Slide the pan into your preheated oven, middle shelf.

Timing

For muffins - bake for approximately 30 minutes.

Use a toothpick to test the center of the muffin.

If the toothpick comes out wet, continue baking for another 10-15 minutes, or until done.

*This time is for average size muffins. Large muffins will take 40+ minutes to bake before testing.

For bread or cake - bake for 1 hour before testing. Use a toothpick as above.

Cooling

When done, remove the muffins from the pan and set on a wire rack to cool.

Why, yes, my muffins are lopsided. It's an old oven and I forgot to rotate the pan.
Hashtag #HomeMade :)

* For bread or cake, leave in tin for about 15 minutes to cool before turning out onto a wire rack to complete cooling.

Topping?

Adding a topping to this recipe is up to you. This recipe will yield a very moist muffin/bread/cake and probably doesn't need anything on top. At least, I don't think so.

Storage

Muffins store well in a large ziplock bag or covered container. The bread or cake will store well under plastic wrap on a plate.

Double your recipe and store some in the freezer Wrap in wax paper, then put into a large ziplock bag or wrap in foil.

Yield

This recipe makes 12 regular size muffins or 6 large muffins, 1 bread loaf, or one cake layer. Make a second recipe to create a layered cake.

ENJOY!!

(don't forget to lick the bowl!)