KC's Banana Bread Muffins
KC made the best banana bread ever and she shared her recipe with me. I use her recipe and make muffins instead of a loaf.
KC made the best banana bread ever and she shared her recipe with me. I use her recipe and make muffins instead of a loaf.
- Carbohydrate 357.123753999352 g
- Cholesterol 989.928633640954 mg
- Fat 241.192488116588 g
- Fiber 5.74209312303861 g
- Protein 19.4086273318358 g
- Saturated Fat 149.676144607171 g
- Serving Size 1 1 Recipe (1216g)
- Sodium 85552.1626080345 mg
- Sugar 351.381660876314 g
- Trans Fat 18.3304189748502 g
- Calories 3599 calories
Step-by-step
- Preheat oven at 350 degrees.
- Cream butter and sugar together, then beat in eggs, bananas, and vanilla.
- Mix flour, baking powder, baking soda and salt in separate bowl.
- Add to creamed mixture atlernately with milk, beating well after each addition.
- Bake in greased 9x9 pan for 50-60 mins or 9x5x3 loaf pan for 60+ mins.
- Use toothpick to test, ready when pick is clean after poking center of bread.
- Cover with tin foil last 15 mins to prevent browning.
- To sour milk=1/4 tbsp lemon juice or vinegar with 1/4 cup milk. Stand 5 mins
- For muffins, line muffin pan with liners, fill 2/3 and bake until toothpick comes out clean when inserted, about 15 minutes.
Deep amber domes crown each muffin, releasing the scent of caramelized sugars and concentrated fruit as the steam escapes upon breaking the crust. Historic American cookery embraced overripe bananas heavily during the mid-twentieth century, shifting the fruit from fresh consumption into chemical leavening reactions that produced soft, tender crumb structures. When baking fruit-heavy batters, understanding the physical chemistry of the ingredients prevents common textural defects like gumminess or tunneling.
- Ensure butter and sugar are creamed thoroughly for at least 3 to 5 minutes to incorporate tiny air pockets that expand under heat.
- Use bananas that display heavy dark spots on the peel, as starches have converted almost entirely to simple sugars by this stage.
- Alternate adding the dry flour mixture and the soured milk in batches to avoid overdeveloping the gluten network.
- Bake individual portions at 350 degrees Fahrenheit for approximately 15 minutes, monitoring for a clean tester inserted into the center.
- Tent the pan with aluminum foil during the final baking phase if surface browning occurs too rapidly before the interior sets.
Proper mixing prevents dense, rubbery interiors while utilizing high-fat dairy introduces lactic acid that tenderizes the crumb. Storing the finished baked goods in an airtight container at room temperature maintains moisture levels for up to three days.
