Day five hath arrived, and with it is some super delicious and moist banana bread muffins! (Santa asked that I lay off the cookies temporarily).
This is the perfect recipe when you have 3 (or 15) bananas that need to get used in a hurry. I’m happy to say I only have one banana left in my freezer after making 5 batches of these. YEOW 😉
The great thing about this recipe (aside from being delicious, and moist, and banana-y) is that it’s very versatile! In my five batches, I’ve made: cocoa chocolate chip, chocolate chip, walnut, pumpkin spice, and plain.
(This is the cocoa chocolate chip variety!)
Nothing boring over at this DIYers house 😉
Sour Cream Banana Bread Muffins
Get the PDF version here!
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas (or 3 medium)
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup fat-free sour cream (or non-fat plain yogurt)
- 1 teaspoon vanilla extract
Preheat oven to 350°. Coat a 9-in. x 5-in. loaf pan with cooking spray and dust with flour; set aside. (Or, put liners in 24 muffin tins. Or 48 mini muffins. Or a bundt pan. Cooking times vary but recipe is equally delicious in all).
In a large bowl, combine the flour, sugar, baking soda and salt.
Stir into the dry ingredients just until moistened. This is where you’d fold in nuts, chocolate chips, dried cranberries, cocoa powder, etc. if you wanted to add them to your bread. Fold until just mixed!
Cool for 10 minutes before removing from pan to a wire rack.
Verdict: These were pretty delicious! Not overly sweet. But more like a spongey cake than bread. Same flavor as banana bread… so they worked great in the muffin form. I’d give this a thumbs up! (My brand new sour cream was bad, so I had to use non-fat plain yogurt. Still came out good!!).