So I gotta say, I love banana bread.  Not only is it a fantastic way to use up overripe bananas, it’s also so tasty.  Especially nice and warm, with a schmear of cream cheese. Good stuff, man.

I also love muffins, and though they require a bit more work pre-baking, the benefit is that you don’t have to do any slicing to get them into your mouth.  Also, clean-up is a breeze, since I’m a lazy bugger and use paper muffin cups when I bake. =)

The goods:

3 fairly squishy bananas

3/4 cup sugar (you can do a mix of white and brown sugar for extra flavor)

1 egg

1/3 cup butter, melted

1.5 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 to 1 teaspoon vanilla (or just splash some in like I do)

several dashes ground cinnamon


The method:

-preheat oven to 350 degrees

– grab a muffin tin and plop in your paper liners (or foil liners, or just spray the everliving tar out of the pan if you’re going liner-free)

– in a large bowl, mash together the bananas, sugar, eggs, and butter.

– add vanilla and cinnamon, whisk to combine

– add all your dry stuff, stir until just combined (the muffin method means DON’T OVERMIX, Y’ALL)

– portion out into your muffin cups – you’ll get 12, I promise.

– bake for 25 to 30 minutes or until the tops spring back when tapped with a finger.  or until a toothpick inserted into the center comes out clean.

You could go ultra-decadent and top them with a cream cheese frosting once they’re cooled, but i almost think that’s overkill.  I do, however, recommend eating them warm, with either some butter or some cream cheese. Enjoy!