Classic Banana Muffin Recipe
A family favorite. Can you ever go wrong with a good, fruity, moist Banana Muffin? No, of course you can’t.
The original banana muffin recipe comes from a book first printed in 1966; A World of Breads by Delores Casella. It belonged to my grandmother, then my mother. For a brief moment in time it came to me only to be snatched away again by my mother, who truth be told, bakes more bread than me.
Fortunately, I copied some of my favorite recipes (including this one), which is now stained and yellow. This is among my most loved and often duplicated recipe. Over time it’s become my own. Sometimes I add nuts or chocolate or cranberries, but not today, today I’m going classic, just big, banana flavor.
This recipe also doubles easily as a big, beautiful banana loaf or as big, beautiful banana muffins (which BTW, go great with Nutella).
Many cooks still use A World of Breads today, good solid kitchen tested recipes in simple format. Can’t argue with a classic. That could be why people are still finding a market for used copies on line. I may have to jot down a few notes next time I’m at Mom’s.
“A delicious bread that stays moist” – Delores Casella.
- ½ cup butter (softened)
- 1 cup brown sugar
- 2 large eggs
- ½ teaspoon vanilla
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 cups mashed (very) ripe bananas
- 8 - 20 banana chips (to finish, optional)
- 1 tablespoon course sugar (to finish, optional)
- Pre-heat oven to 350⁰F (175⁰C). Prep 12 – cup muffin tin with non-stick spray, smeared with butter, or lined with paper muffin cups.
- In a bowl cream sugar and butter together. Add eggs and vanilla and beat until light and fluffy.
- In separate bowl combine dry ingredients; flour, salt and baking soda. Measure and mash bananas separately and reserve.
- Add dry ingredients to creamed sugar mixture - one third at a time - alternately with mashed bananas. Fold gently to mix.
- Scoop into prepared muffin tin, to approximately ¾ full. Sprinkle with course sugar on top. Add one banana chip per muffin, insert on edge, at center. Allow to stand at room temperature for 10 minutes to allow banana chip to absorb moisture (or they will burn). Bake at 350⁰F (175⁰C) for 20 - 25 minutes or until inserted toothpick comes out clean.