Here’s an easy variation of my Quick Banana Bread Loaf recipe. Simply add 1 cup of semi-sweet chocolate chips and spoon the batter into a muffin tin lined with paper cups. The yield from this recipe will be 10 large sized muffins. These moist muffins freeze well and make a great snack or lunch-box addition.
Don’t send those black bananas to the compost bin! You can whip this recipe up in one bowl. It tastes great, stays fresh for quite awhile and around our home it’s a family favourite.
- 3 very ripe bananas
- 1 egg
- 1 C brown sugar
- 1 tsp vanilla
- 1/3 C melted butter
- 1 1/2 C unbleached white flour
- 1 tsp baking soda
- Preheat oven to 350 F.
- Place peeled bananas in a large bowl and, using a fork, mash the bananas into a pulp.
- Crack the egg into the bowl and beat it into the banana pulp. Add the vanilla, melted butter and brown sugar. Mix well.
- Sprinkle the flour, baking soda and salt into the banana mixture and continue to mix until everything is well incorporated.
- Spray a loaf pan with cooking oil and spoon the batter into the pan, spreading it around evenly.
- Place the pan on the middle rack of the preheated oven and bake for 50 minutes or until a toothpick inserted into the centre of the loaf comes out clean. Let the loaf rest in the pan for 5 minutes before removing and placing on a rack to cool.
Here’s an easy recipe for using up bananas that have become too ripe. I usually have several over-ripe bananas in the freezer ready for banana mug muffins or a breakfast smoothie. Ready in five minutes, this easy version of banana bread serves one. You simply mix the ingredients up in a microwavable mug and pop it into the microwave. As you know, Glenn and I are lowering our carb intake these days. Now I know banana is usually on the hit list for low carb dieters but we still eat a small amount of banana now and then. If you are watching your carb intake, this mug muffin will add 9.9 G of carbohydrates in total to your daily count.
- ½ ripe banana, mashed
- 1 T melted butter
- 1/4 tsp vanilla
- 1 T stevia sweetener or sucralose (I use Sugar Twin Stevia Sweetener)
- 1 T PB2 powder or 1 T peanut butter (see note about PB2 below)
- 1 T coconut flour
- 1/8 tsp baking soda
- Pinch of Salt
- Place banana in a microwavable mug and mash into a smooth paste.
- Add the egg, melted butter & vanilla and mix all the wet ingredients together with a fork until well blended.
- Now add the rest of the ingredients (PB2 powder, coconut flour, baking soda and salt) and using the fork mix everything together right in the mug.
- Microwave on high for 1 1/2 – 2 ½ minutes. My microwave is 1000 watts so I use the shorter time.
Yield: 1 serving
For those who prefer to use an oven: Pre-heat oven to 350 F and bake the muffin for 15 minutes.
Note: You may be wondering what PB2 powder is. Well, it’s a mighty fine addition to the pantry for anyone who likes peanut butter but is watching their calorie intake. PB2 powder is made from slow roasted peanuts that have been pressed to remove 85% of the fat and oil. The resulting powder is full of peanut flavour and is great for use in recipes like this Banana Nut Mug Muffin.I purchase PB2 online from: The Low Carb Grocery