Guys, we all do it. We go out, buy some bananas that are slightly green thinking, in a few days I’m going to be snacking on these babies and be so healthy. Then suddenly, brown spots appear. That’s ok. You want a few brown spots. Then all of a sudden–BOOM. Brown all over, nearly black and overripe. I know some of you have these on your counters right now. Go on and raise your hands. I know you have bananas on your counter, Sharon. No need to be ashamed.
I’m writing this as Kong Skull Island plays in the background. The randomness of my thoughts goes like this, “Oh, fitting. Kong>a big ape>bananas. Makes sense. It was meant to be”. These are my thoughts, ladies and gentlemen.
But back to bananas.
I too had a bunch of bananas that were on the verge of now or never, and had enough to make two different banana recipes which I now get to share with you!
I did a poll in my Insta stories back in January asking my followers what I was making, banana bread or muffins. Majority of people voted bread. Sorry, not sorry, I made muffins! But you guys were technically right. This recipe is originally for bread, but I’m impatient and wanted something that didn’t take almost an hour to bake. Muffins are smaller, and therefore, bake faster! These babies are done in less than half the time. Score!
Now, because the recipe was originally for banana bread, these don’t rise and explode as much as a muffin you’d find at your local muffin shop. Think of these more like single-serving round banana breads. Personal size. Just for you!
Also, if you just want to stick to making this as bread, you most certainly can. I envy your patience.
Things to note about this recipe:
- Bananas are the stars, as they should be. There is no additional spices that can sometimes overtake the natural banana flavour. Saying that, if you’d like to add a pinch of this and a dash of that, by all means. This recipe is a great base recipe that allows you to add your own personal touch.
- This is a one-bowl recipe, people. One bowl! By now you should know my love for simple and easy and this hits both on the nose. Also, there’s no need to drag out the heavy equipment. A bowl, a fork to mix the egg, and a whisk (or wooden spoon) to mix it all up. That’s it. That’s all.
- When making any sort of quick bread, once you’ve added the dry ingredients, don’t overmix. Be gentle, baby. Mix till the flour is just incorporated and stop. It really doesn’t take much effort.
Who’s ready for some muffins?!
Banana Bread or Muffins
Prep time: 10 minutes
Bake time: Bread, 50 minutes to 1 hour; Muffins 18-20 minutes
Yields: Bread, 1 x 4″x8″ loaf; 12-14 muffins
- 3 very ripe bananas (should at least have brown and flesh soft and browning), peeled
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 1 cup brown sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups of all-purpose flour
- Preheat the oven to 350°F (175°C). If making bread, butter or use a non-stick baking spray your loaf pan. If making muffins, line your muffin tin with muffin cups.
- Put bananas in your mixing bowl and mash with your whisk (or a fork) until mostly smooth. A few banana bits here or there is a nice thing. Add the melted butter to mashed bananas and mix to combine.
- Add the baking soda and salt and mix. Add the sugar, beaten egg and vanilla extract. Mix to incorporate.
- Add in the flour and stir just to incorporate. Do no over mix!
- Pour the batter into your prepared loaf pan or muffin tins.
- Bake your bread for 50 minutes to 1 hour at 350°F (175°C), or until a toothpick inserted into the center comes out clean. If making muffins, check for doneness at 18 minutes.
- Remove from oven and let cool in the pan for 10 minutes. Remove the banana bread or muffins from their respective pans and cool on a cooling rack.
Adapted from Simply Recipes
But wait! There’s more!
Remember, I have one more banana recipe to share with you and it’s so crazy simple, you CAN’T EVEN. It has *wait for it* Two ingredients! TWO! I told you. Can’t. Even.
Things to note:
- Yes, you can definitely freeze your bananas first then add them to a food processor, but as I’ve mentioned before, I’m impatient. I wanted to make this and then just put it in the freezer and let it do its thang. Plus, it was late at night and I didn’t want to wake the kiddo with the food processor. So I mixed this in my bedroom with an immersion blender. The things you do for love.
- If using frozen bananas you can blitz this up and serve right away as soft serve or freeze for at least 1 hour in an airtight container for firmer ice cream.
You ready for this?
Salted Caramel Banana Ice cream (MmHmm, that’s right)
Prep time: 2-3 minutes
- 2 ripe bananas
- 1/2 Cup Salted Caramel (aren’t you glad I shared my Salted Caramel recipe with you in a previous post? It’s called continuity, baby)
- Special surprise addition–a splash of Bourbon (You can totally omit this, but why?)
- Throw everything into your food processor.
- Blend until smooth. Shouldn’t take too long, 1-2 minutes max.
- And done!
Pour your mixture into an airtight freezer-safe container and freeze for at least 4 hours or overnight.
Scoop and enjoy.
There you have it folks. Two great recipes to use up all those bananas you have sitting on your counter. Make that ice cream, Sharon. You’ll love it!
What would you add to your ice cream? Leave me a comment with your favourite mix-ins 🙂