Banana Bread Muffins

Do you like Banana Bread..'cause I am convinced that I have the best Banana Bread recipe ever!

It all started many years ago at Calvary Heights Baptist Church. The church is long since gone, and the pastor and his wife live back home in Alabama now. 

We sure did make some sweet memories with some sweet folks there, and here is one of my favorites!  Our dear, sweet pastor's wife, Martha Sue Harralson, would bring in a freshly baked Banana Bread to church nearly every Sunday morning. And while we didn't fight over it, we also didn't waste any time getting in line for a slice. It was heavenly I tell ya! She also brought it to our many "covered dish" dinner get-togethers. Let me say, there was never a crumb left. No, nary a one!

So, how thrilled was I when she shared her recipe with me!

There is no way I could ever count how many loaves of this yummy bread I have made over the years. We love it so much, that recently I decided to try turning them into muffins! My husband absolutely loves them. Plus they were a huge hit at our Easter family picnic. And now, I'm sharing this golden recipe with you!

This easy banana bread contains nine ingredients.

Flour, sugar, salt, baking soda, eggs, oil, buttermilk, vanilla, and overripe bananas.

Combine all dry ingredients together in a large bowl.

I measure my oil in a liquid measuring cup. 

Next, I add my buttermilk, eggs, and vanilla, and stir it all together.

 Add wet ingredients to the dry.

Stir to combine.

Mash bananas with a fork until creamy.

Add bananas to mixture stirring to combine.

 Prepare 18 regular size muffin tins with baking spray.

Fill tins 3/4 full. I use a cookie scoop to get uniform sized muffins.

Bake @ 350 for 28 minutes.
Don't everbake!
You can do the toothpick test. Just insert toothpick into the cake center, if it comes out clean it's done.

When these start baking, the smell is crazy wonderful!

I know you're gonna love them!

Banana Bread Muffins 

1 3/4 cup all-purpose flour 

1 1/2 cups sugar               

1/2 teaspoon salt              

1 teaspoon baking soda     

1/2 cup canola oil             

2 slightly beaten eggs       

             1/4 cup plus 1 Tbls buttermilk        

   1 teaspoon vanilla               

          3 bananas-very ripe                   

Stir together all dry ingredients in large bowl.

      In a separate bowl, add oil, eggs, buttermilk, and vanilla, stirring to combine. Incorporate the wet mixture into the dry, and stir in mashed bananas.

Spray muffin tins with Pam baking spray. Fill tins 3/4 full with batter.  

Bake @ 350 for 28 minutes. 
If a toothpick comes out clean, they are done.
Don't overbake.  

**If making regular Banana Bread, bake in a greased and floured 9x5 loaf pan, Bake @ 325 degrees for approximately 1 hour.

Below is a page from the first family cookbook that my baby sister put together for Christmas 2004. Since then, she has created two more. As an avid lifetime cookbook collector, I treasure these more every day. 💗  

This is the original recipe for Banana Bread that my sweet friend gave to me back in 1994. 

Have a sweet day, Karen 😊