Banana and me are becoming more and more best friend these past few weeks. I’m not only eating it like crazy on its own, or with my yogurt, sometimes with my smoothie and a lot of times my baked goodies.
One great thing about banana, aside from it’s a good source of fiber, is that it’s an all season fruit. Winter, Spring, Summer or Fall, it will stand besides you just like a real best friend. Regardless of season, bananas are consistent in taste unlike other fruits where taste varies especially if you buy it off-season.
Although there a lot of ways to can use banana and plenty of ways to enjoy it, using it in my baked goodies is my favorite. I like transforming those overripe bananas into something so beautiful and so delicious. People wouldn’t even think that they are those polka dots banana that had been sitting in my counter or fridge for a while.
I know people who doesn’t like eating overripe bananas. The black spots are a major turn off to them, but there are those people who prefer them that way. I’m in between, I like it ripe but not too ripe and mushy. So when my bananas starts having those dark spots, I know it’s time for them to be transported into the world of banana bread. Banana bread is awesome is so many ways.
They are great for almost any meal in the day, from breakfast, lunch, snack , dinner and even midnight snack. Best part of it, banana bread belongs to the family of “quick bread”, this means everything is done manually, no mixer needed. Less clean up and ready in less than 1 hour. Freshly baked and warm from the oven, how could you not like that for breakfast? You can even make it ahead of time, at night so that you’ll wake up with the comfort of knowing breakfast is ready. I love that kind of feeling, made me look forward to wake up in the morning. Let’s get started!
- 3/4 cup + 3 tbsp (112 grams) all-purpose flour
- 1/4 cup (50 grams) white granulated sugar
- 2 tbsp (25 grams) light brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup (1 ounce, 32 grams) white chocolate chips or chunks
- 2 large ripe bananas mashed well (about 1 cup)
- 2 tbsp (28 grams) salted butter, melted and cooled
- 1 large egg, lightly beaten
- 1/2 teaspoon pure vanilla extract
Big Batch Note: For big batch of 12 muffins, double all the ingredients except for bananas. Use only 3 large bananas.
- Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Either line 6/12 muffin cups with paper liners, or you can butter or spray them with a non stick vegetable spray.
- Dry Ingredients: In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate chips.
- Wet Ingredients: In a medium-sized bowl combine the mashed bananas, melted butter, egg, and vanilla.
- With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield tough, rubbery muffins.)
- Spoon the batter into the prepared muffin tins or muffin liners. Bake about 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Start checking at 20 minutes if already done or not. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.
Makes 6 muffins
- White Chocolate as it is a lot sweeter than milk chocolate so be careful in adding more as it could make the banana bread sweeter than usual, unless you prefer it that way.
- I used a tall muffin liner, the baking time is 30 minutes. If you are using a regular medium size muffin, bake between 20 – 25 minutes. Adjust baking time depending on the muffin pan you are using.
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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