Banana Bread Muffins Topped with Pecans

Why make a whole loaf of banana bread when you can make single serve banana bread muffins? Classic banana bread in half the time!I love banana bread, it’s such an easy way to use overripe bananas and tastes amazing! It’s also not as rich as a chocolate cake, making it the perfect dessert when you want just a little something sweet. The only problem with banana bread is how long it takes to bake. Problem solved: turn your banana bread into banana bread muffins instead!

Classic Banana Bread Muffins with Pecans

These banana bread muffins taste exactly like the classic loaf, just in a small size! It’s great not having to have a knife and cutting through the loaf each time. Just grab a muffin and go!

Banana bread muffins make an awesome on the go snack or an add-on to your morning breakfast. Give these a try. They take 3/4’s of the cook time of a whole loaf of banana bread.

Love banana bread? Check out these banana bread recipes.

 

 

 

 

 

 

Why make a whole loaf of banana bread when you can make single serve banana bread muffins? Classic banana bread in half the time!
Print
Banana Muffins Topped with Pecans
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Why make a whole loaf of banana bread when you can make single serve banana bread muffins? Classic banana bread in half the time!

Course: Dessert
Cuisine: Dessert
Servings: 24 muffins
Ingredients
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 4-5 ripe bananas
  • 1/2 cup sugar
  • 3/4 cup unsalted butter, melted and cooled
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup pecans, chopped
  • 1 tsp salt
Instructions
  1. Preheat oven to 350 degrees F and prepare your muffin trays with silicon liners or regular paper liners. I like to spray mine lightly with oil so they don't stick (if using paper)

  2. In a medium bowl, cream the eggs, vanilla, and sugar. Add in the bananas and mash them at the same time using your hand mixer or fork for more banana chunks.

  3. In a small bowl, add the flour, salt, and baking soda. Give it a mix.

  4. Start adding the dry ingredients to the wet ingredients 1/3 a time. You can use a spatula here, no need to over mix. You can also fold in the nuts here or simply top the cupcakes with a little bit once you've filled the cupcake liners.

  5. Once the batter is complete, start filling your cupcake liners about 3/4 way, leaving room for the cupcakes to rise.

  6. Bake in the oven for 15 minutes, checking at 10 minutes to see how they're doing. You can also test them with a toothpick.

 

Why make a whole loaf of banana bread when you can make single serve banana bread muffins? Classic banana bread in half the time!

Comments

comments