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Banana Bread Muffins

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


  • 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


  • 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).