Go BANANAS Over These Muffins!

Bananas are a staple in the Ragosta home. I buy about eight a week at the market knowing that they'll never go to waste. My husband likes them plain. My children like them in their oatmeal or cereal. I prefer them cut up on my toasted wheat bread with a touch of peanut butter. But as we all know bananas don't last too long. Once those brown spots show up you know you better eat them within a day or two or they'll end up in the trash. 

I do NOT throw bananas out. If they do not get eaten, I am sure to make a batch of banana or banana chocolate chip muffins. And when I make the batch, the muffins are gone in about three days between the four of us (mainly my husband!). 

This recipe is dear to my heart ... and it's not even a muffin recipe! It is a "banana bread" recipe from my mother. The reason this recipe is so special to me is because it brings back memories of my childhood and college years. Whenever my mom made this banana bread as a kid I remember cutting the loaf down the middle to get the softest slice. I'd put a thin layer of butter on it and enjoy ever bite. When I was in college and my mom would visit me ... she'd often bring up a whole banana bread just for me! I remember it being neatly wrapped in saran and foil. It made me feel so special to know she thought to make it for me. I was so excited to have this bread in my dorm room as I didn't have to worry about going to breakfast before class for a whole week!  And it felt so good to have a piece of home and my mom in my room. 

The reason I usually make these into muffins is because of time. A loaf takes about an hour and the muffins are much quicker! I can whip out a quick batch when the boys are napping and still manage to cook dinner and do a load of laundry without having to tend to the oven.

It makes me so happy when I hear my 2 1/2 year old say from his bed after waking from his nap, "Mommy? Jack smell something!" I am quick to pick him up and take him to the kitchen where he usually eyes the muiffins right away. He always requests one the minute he sees them ... so I give him one as a special snack. He loves to eat it WHOLE. His brother on the other hand can down a whole muffin that is cut into pieces in about 2 minutes flat (it helps that he does not talk yet!).

I hope you enjoy this recipe as much as my family has. It is the BEST banana bread/muffin recipe you'll ever taste. The oil makes the bread/muffin extremely moist and it's hard to only have one slice or muffin.

So enjoy and let me know how you like the recipe!  I'd love to hear your thoughts! 

It is also my hope that this recipe becomes a 'keeper' in your family and you are able to make someone feel special when you make it for them. It's great for older people too ... as it's super soft. You could do mini muffins for a kid's party.

Banana Bread/Muffins

*makes about 16 muffins or 1 loaf

Ingredients:

4 RIPE bananas

3 large eggs

1 cup vegetable oil

1 tsp vanilla

2 cups all purpose flour

1 tsp baking soda

1/4 tsp salt

1 cup sugar

optional: desired amount of chocolate chips...mini or regular size

optional: desired amount of walnuts

Directions:

1.  With a potato masher, mash bananas in a big bowl.

2.  Add oil, eggs and vanilla and mix with wooden spoon until combined.

3.  Add flour, baking soda, salt and sugar to banana mixture. Mix dry ingredients with wooden spoon and THEN combine into the banana mixture until mixed well.

4.  You can stop here or you can add chocolate chips or/and nuts. We never do nuts as my boys can't have them yet ... but any option will be delicious!

FOR LOAF:

*Spray 9x5 loaf pan with Pam on bottom and sides. Pour batter in and be sure to leave 2 inches on top so it does not spill over.  If you have extra batter make a mini loaf :) Bake at 350 for about 1 hr and 15 min. Be sure to check it after 50 minutes. You can add foil to the top if it is getting too brown. Cool for 20 minutes and remove or keep in pan. Enjoy warm, room temp or cold!

FOR MUFFINS:

*Spray 16 regular-sized muffin holders with Pam. I use a 1/2 cup to scoop batter from bowl into muffin holder. I leave about 1/2 inch from top. Bake at 350 degrees until light brown and cooked through. I switch muffins from top to bottom about 8 minutes into baking. Be sure to watch as these cook pretty quick!