I absolutely love banana bread. I intended to make a whole loaf of banana bread, but I cannot find my bread pan. My kitchen is small. It’s not the tiniest kitchen you’ve ever seen. Compared to the average kitchen in New York City, my kitchen is pretty large. But, my kitchen doesn’t have enough cabinets to store all of my kitchen stuff. So since I had some spotty bananas in my wooden basket, I figured I’d go ahead and make something with the bananas. And all week I’ve been craving some banana bread. Therefore, here we are with these
I do not make banana bread the same way each time that I make it. My all-time favorite way to make banana bread is to make it with bread flour. Since I do not have any bread flour in the house at the moment, I went for a combination of two flours. Quinoa flour and almond flour create the softest crust for muffins. I love my banana bread muffins (or muffins in general) to have a soft, but slightly crunchy texture. I don’t like them to taste mushy.
I’ve had a few fails when it comes making to banana bread. It’s very easy to add too much sweetener. Since bananas are naturally sweet, go for a tablespoon or a teaspoon of whatever sweetener you use. There’s no way to get around using a 1/4 cup of coconut oil. I’ve tried to use a tablespoon or two – it never ever turns out right. They always collapse. I hate when that happens. NEVER use coconut flour alone. I can’t stress this enough. You will regret it so much.
How to make banana bread muffins:
Start by using ripe bananas. If your bananas aren’t ripe, I’ve heard that placing them in the refrigerator overnight will ripen them. You don’t want to use green bananas because they will not be too sweet. Mash those ripe bananas up using a fork!
After getting some ripe bananas and mashing them, add some milk to them! For this recipe I chose to use my Ripple Plant Pea Protein milk. Choose whatever nut milk you have on hand. The only milk that will change the taste of this recipe is probably hazelnut milk. You will taste hazelnuts in whatever recipe you make, thus why I don’t use it often.
Next, choose your fillers. I chose to fill the batter with vanilla protein powder, cinnamon, ground flax, and vanilla extract. Lately, these have been my simple go-to fillers for all of my recipes.
Lastly, mix it all up! If you find that your mixture is too thick then add more milk! I measured this recipe perfectly, so it worked out just fine for me.
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- Preheat your oven to 375 degrees F. Line a 12 cup muffin pan with cupcake liners and spray them with cooking spray. Set aside.
- In a large bowl, add in the ripe bananas and mash them with a fork. Do not over mash. Mash them just enough to be easy to mix. Add in 1 cups of milk, coconut oil, and vanilla extract.
- In another large bowl, add in the quinoa flour, almond flour, baking powder, baking soda, monk fruit sugar, protein powder, cinnamon, and ground flax. Stir until well combined.
- Pour the wet ingredients into the dry ingredients. Mix well. If the mixture turns into a dough because of the protein powder, add in more milk.
- Using a spoon, add spoonfuls of the batter to the cupcake liners. Do not overfill the cupcake liners.
- Place into the oven and bake for 20-25 minutes or until golden brown and cooked all the way through in the inside.
- Store in the refrigerator and freeze any leftovers that you will not be eating within 3 days.
- Add more milk if necessary.
- The protein powder is optional, but it adds a delicious “vanilla” taste to the muffins.
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