10 Minute Banana Bread

A few weeks ago, I had to drop off some misrouted mail to my mom's house and I returned with half a loaf of freshly-baked banana bread! #perksoflivingnearyourmom The bread was SO yummy that Mary and I devoured it in under 24 hours. I just had to have the recipe to try it myself.

Mom sent me the recipe (a clipping from an old cooking magazine) and I eagerly got to work with the quickly decaying bananas in my fridge. That first time, I followed the original recipe to the letter and I was less than impressed with the results. Even with Mom's instruction to lower the baking time, I ended up with a loaf that was almost too crusty on the outside and an unbaked gooey mess on the inside. I ate around the goo and resolved to try again. 

This time, I made a few tweaks to the ingredients and the instructions and ended up with the simplest, yummiest, best banana bread muffins! 

Ingredients

1 3/4 cups all-purpose flour

1 1/2 tsp baking soda

3/4 tsp kosher salt

3 large eggs

3/4 cup brown sugar

3/4 cup white sugar

2 ripe bananas mashed

3/4 cup vegetable oil (I didn't have vegetable oil, so I substituted grapeseed)

Steps

1. Preheat the oven to 320 degrees Fahrenheit and spray or butter a loaf pan or muffin tin. 
2. Whisk together the flour, baking soda, and salt in a small bowl. 
3. Whisk together the eggs, sugar, bananas, and oil in a large bowl. 
4. Sift the dry ingredients into the banana mixture and stir until just combined. 
5. Bake for 35-40 minutes, or until a tester comes out clean. 

I really liked making these as muffins instead of a loaf because they're more portable and I find the baking easier to manage in my rather unruly oven. They're also easier to freeze and save for later that way. I think next time I'll try adding nuts for a delicious crunch on the inside.