- 2 ¼ cups all-purpose flour
- 1 ½ cup white sugar
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 1 teaspoon cocoa powder (optional)
- ¼ teaspoon salt
- 4 yellow bananas with brown spots, fresh or frozen (about 2 ¼ cups mashed)
- 3 eggs
- ½ cup vegetable oil
- ½ cup water
- 1 teaspoon vanilla extract
Set the oven to 375°F.
Mix the dry ingredients in a big bowl.
If using frozen peeled bananas, thaw them in the microwave on high power for 2 minutes.
Peel and mash fresh bananas, or mash thawed bananas. Add them to the mix.
Add the eggs, oil, water, and vanilla extract. Mix everything.
Pour into a greased and floured 11×8 inch baking dish or into cupcake liners in cupcake pans, 3/4 filled, less than 1/4 cup each.
Bake until a fork stuck in the middle comes out clean: if using a baking dish, about 40 minutes, if using cupcake pans, about 20 minutes.
Let cool for 15 minutes.
Notes:
- Makes an 11×7 inch baking dish about 2 inches high or about 24 muffins.
- Instead of throwing away yellow bananas with brown spots, peel them, put them in a zippered plastic bag, and freeze them until you are ready to make banana bread.
- The baking soda makes it turn a darker color when cooking.
- After baking, the banana bread can be frozen.
- Based on a Yammie’s Noshery recipe
http://www.yammiesnoshery.com/2013/10/the-best-banana-bread-muffins-ever.html?m=1
[Updated 2023-12-27]