Like chocolate chip cookies, it seems like everybody has a favored banana bread recipe. But in case you don’t, or you are looking to switch it up a bit, I thought I would share mine. I’ve shared a banana bread recipe on here before, but honestly, I prefer this one. This is the one that my mother always made us growing up. I don’t really like bananas, but love this bread and my husband will leave 1 banana out of the bunch to go bad every time so I will make this bread for him. It is gloriously easy, because everything is mixed in 1 bowl and can be, actually should be, mixed by hand. The nuts are optional, the whole wheat flour can be switched back to all purpose, but I think that each adds nice layers of flavor and texture. This time I made them into muffins for easier transport and visual pleasure, but this recipe makes 1 nice loaf too.
Banana Nut Muffins makes about 18 regular sized muffins or 1 regular sized loaf
1 banana (as black as you can stand looking at it without there being mold on it, it makes the fruit sweeter)
1 cup sugar
3 tablespoons oil
3/4 cup milk
2 teaspoons baking powder
1 cup whole wheat flour
1 1/2 cups all purpose flour
1 cup chopped nuts (I like walnuts best)
In a large mixing bowl, mash together the banana and sugar until a thick paste is formed. Stir in milk, egg, and oil. Stir in baking powder and flours. Allow the dough to be a tad lumpy. Scoop batter into muffin pan lined with cupcake wrappers. Fill the wrappers 3/4 of the way full. (If making a loaf, pour batter into greased regular sized loaf pan.)
Bake muffins at 350 degrees for 18-20 minutes or until toothpick comes out clean. Bake loaf for 55-65 minutes or until toothpick comes out clean. Allow to cool and eat (although this bread is so good warm so sample at least 1 muffin warm slathered in butter).