Banana bread is one of those comfort bakes that never goes out of style. It’s simple, delicious, and just the thing for using up overripe bananas sitting on the counter. This recipe originally came from the now-defunct blog Good Things Catered, which was a treasure trove of treats back in the early days of food blogging. Thankfully, the recipe lives on, and with a quick conversion to muffins for easy portioning, it’s became a favorite in this house.
Ingredients
- 1 3/4 cup unbleached, all purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 package instant vanilla pudding mix
- 1 heaping cup semisweet chocolate chips (regular sized)
- 2/3 cup granulated sugar
- 1/2 cup softened butter
- 2 eggs
- 2 Tbsp milk
- 1 Tbsp vanilla extract
- 3 large extra ripe bananas, mashed
Instructions
- Preheat over to 350°F and prepare your muffin tins (use cupcake liners or nonstick baking spray).
- In a bowl, combine flour, baking powder, baking soda, salt, and vanilla pudding mix. Whisk gently and set to the side.
- In a stand mixer, beat butter and sugar on high for two to three minutes, until light and fluffy.
- Add eggs, one at a time. Beat on medium until fully combined.
- Add milk and vanilla and beat until incorporated. Then add mashed bananas and mix until combined.
- Fold in chocolate chips.
- Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Bake for 20-24 minutes, checking for doneness with a toothpick. It should come out clean.
- Allow to cool before transferring muffins to a wire rack. Serve warm.
Tips & Notes
- Keeps Well: Muffins stay fresh wrapped tightly for 2–3 days at room temperature, or up to a week in the fridge.
- Freezes Beautifully: Wrap muffins individually in foil or plastic wrap, or in ziplock bags and freeze until ready to eat.
- Plan Ahead: If you have ripe bananas and you’re not ready to bake, go ahead and mash and freeze them. You can pull them out on muffin day and be ready to go!
- Make A Loaf Instead: Pour batter into a prepared loaf pan and bake for about 75 minutes until top is golden brown and a toothpick comes out clean.
- Add Some PB Flavor: You can jazz this up by adding in some peanut butter chips or a swirl of peanut butter before baking.
Do you prefer your banana bread in loaf or muffin form?
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