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Banana Bread Muffins

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Course: Breads, Breakfast, Brunch
Servings: 2 loaves or about 36 standard muffins
Author: Jennifer Locklin
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Ingredients

  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 eggs beaten
  • 2 cups mashed ripe bananas
  • 1 8- ounce can crushed pineapple with juice
  • 2 teaspoons vanilla
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 cup chopped pecans or walnuts
  • 1 ½ cups vegetable or canola oil

Instructions

  • In a large mixing bowl, combine dry ingredients; stir in nuts and set aside.
  • In a separate large bowl, combine the remaining ingredients and whisk together until well blended.
  • Add the wet mixture to the dry ingredients, stirring just until the dry ingredients are well incorporated – do not over beat.
  • Spoon batter into paper-lined muffin tins or 2 greased and floured 6x11 loaf pans.
  • Bake at 350 degrees for 45 minutes to 1 hour, or until a toothpick inserted near the center comes out with sticky crumbs. (For muffins, reduce baking time and check for doneness at 20 minutes).

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.