Perfectly tender and moist banana bread muffins with rich, nutty browned butter. Great for breakfast, quick mid-day snack, or some after dinner indulgence. Its a serious household favourite and our weekly go-to recipe. It’s easy, flavourful and packed full of bananas.
Nothing fancy is required to make these. That’s right it can all be done by hand in 1 bowl and doesn’t require a hefty list of ingredients to throw these seriously addicting muffins together.
We recommend doing it all by hand because it ensures you don’t over mix the ingredients. No one wants over cooked tough muffins or loafs. Besides less to clean and that’s always a bonus.
Banana bread or muffins actually keeps well for a decent amount of time. They can be stored on the counter tightly covered for 2-3 days or kept in the fridge for 1 week.
We listed 3-4 bananas in the ingredients list but this can be all done with just 3. The extra banana is for garnishing the tops which is thinly sliced pieces and pushed into the batter slightly before cooking. Same thing applies if making a loaf. You can thinly slice a banana lengthwise and push it into your loaf a little. With the bananas on top, the muffins/ loaf will take a bit longer to cook. We recommend checking directly beneath the bananas in the centre with a toothpick to see if its cooked and comes out clean. Leave in the oven until they reach your desired golden colour on top!
We hope you enjoy this recipe! Be sure to tag us @thecommunalfeast and #thecommunalfeast we would love to hear from you and love seeing what you’ve been cooking.