Today, I will share the best banana bread and muffin recipe you have ever eaten. Here’s the deal: Mark and I have some special friends, and JoAnn dropped off some banana muffins she had made.
You could smell the yumminess as we brought them into the house. I thought they were gourmet muffins from a 5-star restaurant. I’m not kidding!
These were unlike any banana bread or muffins I have ever eaten. So I called my friend JoAnn and asked if she bought or made them. She made them, and I said, “Wow, these are like restaurant-quality fancy muffins.”
She told me it was her sister’s recipe, so I asked if I could have it to share with my readers.
She called her sister, Victoria, to make sure I could share her banana bread and muffin recipe on my blog. She said I could!! Thank you, Victoria, for letting me share it today. I thank you from the bottom of my heart.
You have got to make these; you will see what I’m talking about. We all have bananas that get a bit overripe. Well, now we know what we can do with them, my friends.
You will hand out this recipe to everyone you deliver muffins or a loaf of banana bread. These moist and chewy muffins with a crunchy sweet topping are like a little piece of heaven.
The Best Banana Bread & Muffins
In case you missed this post, Bananas: Everything You Need To Know
Kitchen Items You May Need
- Bread Pans or Muffin Tins
- Tulip Cupcake Holders
- Mixing bowls or hand/stand mixer
- Measuring cups
- Measuring spoons
- Mixing spoons
- Organic Raw Sugar (this makes them magical)
- Muffin/Cookie Scoop
The Best Banana Bread & Muffins
Step One
Gather the ingredients so you can assemble the recipe as needed.
Step Two
Preheat the oven to (350°F) = (176°C) degrees. Grease the bread pans and place a rectangle of parchment paper at the bottom of each. If making muffins, add the tulip cupcake papers to the pan; do not grease these papers.
Step Three
Stir the flour, sugar, baking soda, and salt until well-mixed in a large bowl. I used my KitchenAid mixer bowl.
Step Four
Combine the bananas, eggs, milk, and vanilla in another bowl or an even better blender bowl. Add the vegetable and coconut oil and mix all together (a minute or so, until it becomes liquid).
Stir the liquid ingredients into the dry mixture, then add the pecan pieces. I cheated a bit here by dumping everything into the dry mix in the mixing bowl.
Step Five
Add the chopped pecans and mix thoroughly.
Step Six
The dry, wet, and pecans are combined and ready to be used in muffin tins and bread pans.
Step Seven
I confess this is the first time I have used Tulip Cupcake Holders! SQUEAL! They look so professional, and the texture of this recipe is the best I have ever tasted! Use regular muffin tins and place one tulip cupcake holder in each cup.
For the banana bread, you grease the pans and cut a piece of parchment paper to fit the bottom of the bread pans. I used my regular bread pans, which are smaller one-pound loaf pans. One-Pound Bread Pans (7.75 x 3.75 x 2.5 )
Step Eight
Spray two medium-sized loaf pans with vegetable spray and line the bottoms with parchment paper. Pour the mixture into the pans. Sprinkle 2 or 3 teaspoons of raw sugar evenly over the batter in each pan. If you make muffins, sprinkle one teaspoon of raw sugar onto each.
Banana bread will bake for one hour and 5-10 minutes. Test for doneness with a toothpick. The muffins will bake for approximately 36 minutes. Be sure to test the muffins with a toothpick as well.
Today, I tripled the recipe to make some banana bread and muffins. I used the Tulip paper cupcake holders for the muffins. Because I tripled the recipe, I made 24 muffins and two loaves of banana bread.
Finished Product-Banana Muffins
Here are banana muffins; they are so yummy!
The Banana Bread
Grease the bread pans and cut a piece of parchment paper to fit the bottom of the bread pans. Scoop the batter, as mixed above, evenly into two pans. Sprinkle 2-3 teaspoons of raw sugar on top of the batter before baking.
Finished Product-Banana Bread
I love baking banana bread; Victoria’s recipe is the best on earth!
The Best Banana Bread & Muffins
Victoria’s Banana Bread & Muffins
Ingredients
- 1-3/4 cups all-purpose flour (I use bread flour)
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, whisked
- 1 cup mashed ripe bananas
- 1/4 cup + 1 tablespoon milk
- 1 teaspoon vanilla
- 1/4 cup vegetable oil
- 1/4 cup coconut oil (slightly heated to melt)
- 1 cup pecan pieces
- 2-3 teaspoons raw sugar (sprinkle over each loaf or 1 teaspoon raw sugar per muffin)
Instructions
Banana Bread by Victoria
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Preheat oven to (350°F) = (176°C) degrees.
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In a large bowl, stir together the flour, sugar, baking soda, and salt until well mixed.
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In another bowl, or a blender is even better, combine the bananas, eggs, milk, vanilla, then add the vegetable oil, and coconut oil and mix together (a minute or so, until it becomes liquid).
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Stir the liquid ingredients into the dry mixture, then add the pecan pieces.
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Spray 2 medium-sized loaf pans with vegetable spray and line the bottom of the pans with parch paper. Pour the mixture into two medium size loaf pans. Sprinkle 2 or 3 teaspoons of raw sugar evenly over the batter in each pan.
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Banana bread will bake for one hour and 5-10 minutes. Test with a toothpick for doneness.
Victoria's Banana Bread Muffins
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Preheat the oven to (350°F) = (176°C) degrees.
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Follow the instructions above, but scoop the batter into muffin tins with paper cups (sprinkle one teaspoon of raw sugar onto each muffin) and bake them for about 34-36 minutes in muffin tins.
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Test for doneness with a toothpick as well. I used Tulip cupcake holders for these.
How can I store this banana bread?
I store my banana bread in bread bags; they are cheaper than regular baggies. Baggies will work as well, though. Bread Bags & Bread Ties
You can store the bread on your countertop for four days; the refrigerator will dry it out. I bet it won’t last that long!
Can I freeze this banana bread?
Absolutely. I freeze them in the same bags I store them in. To be safe, don’t store them for longer than two months.
How can I store the banana muffins?
I store them in baggies; they will be good for about four days, sitting on your countertop.
Are these banana muffins freezable?
That’s why I like to double or triple the recipe to make several muffins, which I freeze or share with neighbors. I freeze them in quart freezer bags. I wouldn’t store them in your freezer for more than two months.
Final Word
Let me know if you try making the banana bread or muffins; I would love to hear that. There is something about cooking or baking from scratch. We teach by example to our kids and grandkids. What a gift if they will learn by baking right alongside us. May God Bless this world, Linda
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