My Mom’s Best Ever Banana Bread or Muffins – Whichever!

My boyfriend turned 29 this past month (he’s one year younger, I’m a cougar, I know) and his birthday his food requests were:

– Anything with icing

– Sausage rolls (so English)

– My mom’s banana bread

My Mom got a degree from George Brown College in the early 2000s. She learned how to julienne things, sear things, all about food costs, storage, and the best banana muffin recipe, ever.

 

It’s also the most adaptable baking recipe, ever. I’ve made it with expired baking powder (whoops!) and it still rose alright. I’ve made it with half white sugar and half brown sugar, half whole wheat flour, 3/4 butter and 1/4 peanut oil (whoops! ran out!) – and every time, without fail, they’re the most tender, and addictive banana muffins I’ve ever tried.

 

 

Now that I live in the UK, I tend to make the recipe into banana bread because 1) I’m lazy and don’t like filling muffin cups and 2) the size of ones here are a little smaller. Sometimes the European sizing lore rings true with a few things (you should see my fridge!) and UK muffin tins here are generally a little smaller, which means more to fill.

 

Over the years I’ve also added a few things, vanilla (because how dare you exempt it) cinnamon (because obviously) but have also found it incredible with cardamom, or as I made this past weekend: Nutella. I bet you could substitute a few of the bananas for plantains. Or walnuts. It really is just that adaptable.

 

 

I know there are a million and half (if not more) banana bread/muffin recipes on the internet, and I know that a lot of them claim to be the best, but this one is so easy (one bowl!) so tasty (I actually break my rule about using the word moist!) and if you’re like me with a ripe banana graveyard in your freezer, are only 40 minutes away. I may be ripening more on my windowsill as we speak.