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These Bakery Style Banana Muffins are the best! They’re moist, full of banana flavour, and not too sweet. The bakery style gives these muffins a fluffy texture and the perfect muffin top!
My toddlers and I make these banana muffins nearly every other week. They are a household favourite and the best way to use up ripe bananas.
What Makes These Banana Muffins Different?
The secret is keeping them simple, no nuts or fancy toppings. For a classic I believe less is best. The other secret is I use 3 and 1/2 large bananas.
I started adding extra bananas in when my toddlers would bake with me. They both like to snack on bananas before we get to mash them. Then one day they didn’t eat any extra and the muffins came out better than ever! Extra moist and had more banana flavour than before.
So now every time we bake banana muffins together I make sure to add some extra.
What is a Bakery Style Muffin?
A bakery style muffin is the term given to a muffin when it is cooked using two temperature settings to achieve a high muffin top. To do this start by cooking your muffins at 425 F for five minutes. The high heat causes the top to cook quicker and rise up. After 5 minutes lower the oven temperature to 350 F and cook at this lower heat setting until muffins are fully baked.
Baking with Children
If you’re baking with children or toddlers this is a great recipe to do together. There is lots of mashing, mixing, and pouring available for those little hands to help with. If you are baking with kids (toddlers especially) just keep in mind that things will not go perfectly. Spills will happen and messes will be made but I promise it will be fun and a great bonding activity.
How to Make These Banana Muffins
Preheat the oven to 425F and line 10 muffin tins with liners.
In a large bowl mash the bananas until there are no large pieces left.
Mix in the sugar. Add the egg and vegetable oil and mix till well combined.
In a second medium sized bowl whisk together flour, baking powder, baking soda, and salt. Add the dry ingredients into the wet ingredients. You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing.
Fill lined muffin tins with the batter until they are almost full.
Bake for 5 minutes at 425 F. Then lower the oven temperature to 350 F and bake for an additional 15-17 minutes or until a toothpick in centred into the centre comes out clean.
Let muffins cool in the pan for 10 minutes. Enjoy!
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Bakery Style Banana Muffins!
If you make these muffins you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
More Banana Recipes to Try
- Banana Chocolate Chip Muffins
- Banana Nut Crunch Muffins
- Chocolate Chip Banana Bread
- Oatmeal Banana Muffins with Streusel Topping
- Banana Bread
Bakery Style Banana Muffins
- 3 & 1/2 large ripe bananas
- 3/4 C white sugar
- 1 egg
- 1/3 C vegetable oil
- 1 & 1/2 C all purpose flour spooned and levelled
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 425F and line your muffin pan with 10 liners.
- In a large bowl mash the bananas until there are no large pieces left.
- Mix in the sugar.
- Add the egg and vegetable oil and mix till combined.
- In a second medium sized bowl whisk together flour, baking powder, baking soda, and salt.
- Add the dry ingredients into the wet ingredients. You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing.
- Fill lined muffin tins with the batter until they are almost full.
- Bake for 5 minutes at 425 F. Then lower the oven temperature to 350 F and bake for an additional 15-17 minutes or until a toothpick in centred into the centre comes out clean.
- Let muffins cool in the pan for 10 minutes. Enjoy!
These muffins are a fun take on the classic banana muffins. These oatmeal banana muffins are easy to make and so delicious. Moist, full of banana flavour, and loaded with rolled oats. The muffins are also topped with a brown sugar oat streusel. We always …
I have been using this banana bread recipe for about twenty years and it never fails! It is simple, quick to make, and very tasty. I know there are a lot of fancy banana bread recipes out there but sometimes simple is best.
For the last few months I have been making banana muffins with my ripe bananas but this week my toddlers and I whipped up this classic banana bread.
They had a great time mashing the bananas, pouring in the ingredients, and of course stirring it all together. I know it is not 100 percent healthy but any snack with fruit baked in makes me feel better when I let my little ones have it.
To make this banana bread start by preheating your oven and preparing your loaf pan. Grease loaf pan with butter or cooking spray, then line the long edges and bottom with parchment paper. You want the parchment paper to overhang the long edges a bit, this will allow you to easily remove the bread from the pan.
Mash three large ripe bananas in a medium sized bowl. In a small bowl beat one large egg. Set both aside.
In a large bowl cream softened butter together. Add in the mashed bananas and beat egg, mix until well combined. Mix in the baking soda and salt. Lastly, add flour and mix just until combined.
Pour the batter in the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean.
I love to eat banana bread while still warm but you can store it at room temperature for four days.
Bake it on your own, or bake it with your kids, either way I’m sure you’ll love this Banana Bread!
More Banana Recipes:
- 3 large ripe bananas mashed
- 1/4 C butter softened
- 1 C white sugar
- 1 egg beaten
- 1 &1/2 C all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- Preheat oven to 350 F. Grease loaf pan and line bottom and long edges with parchment paper. You want the parchment paper sides to overhang, this allows you to easily remove the bread.
- In a large bowl cream butter and sugar together.
- Add in beaten egg and mashed bananas. Mix until well combined.
- Add salt and baking soda, mix till well combined.
- Add in flour and mix just till combined.
- Pour batter into the loaf pan and bake for 50-55 minutes or until a toothpick inserted from the middle comes out clean.
- Cool in pan for 5 minutes before removing.