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This hand-held version of my go-to banana bread is moist, flavorful, and chock-full of crunchy pecans and mini chocolate chips (trust me, banana bread is all the better with chocolate).
These banana bread muffins make for the perfect mid-morning or afternoon snack, when you need something to sustain you to the next meal. Personally, I’d rather have a banana bread muffin than a granola bar any day.
Bananas never go bad in our house, even the squishiest, brown-skinned fruit always finds its way into a quick bread of some sort. And yet, have you ever noticed that quick breads are never actually quick to bake? A full loaf can take upwards of an hour to bake!
But these quick and easy banana bread muffins are actually worthy of being called quick bread: their compact size means you can go from mash to mouth-full in less than 30 minutes (ok, maybe 40… you should probably let them cool a little bit before you dig in). Still, compared to the nearly hour-long bake time of most loaf recipes, it’s a significant time saver.
If you ask me, banana bread may as well be one of the major food groups (along with french fries, tacos, matcha, and chocolate.) I mean, it totally counts as a daily serving of fruit, right? (Yes. It does.)
These tender, flavorful muffins stay moist for days (we had 1 muffin left 6 days later and it was still as moist as the day it was baked). It must be banana magic or something because normal muffins never keep this well.
from Love and Olive Oil https://ift.tt/3youO2i
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