I love banana nut bread, but when I make it in a loaf pan, I can never get it to cook through correctly. Either the outside is too done, or the middle isn't done enough. I decided to give it a try in muffin form, and I also changed my mom's tried and true recipe to make it healthier. Below is my modified version; these measurements make a double batch (it made 4 dozen regular muffins and 2 dozen mini muffins). I rarely bake anything in a single batch, it's so much easier to make more and feed the freezer.
I will probably try them next time without the muffin cups - they really stick to the paper. If anyone has tips on how to avoid that, please share them! I will also try them next time with a cup of honey and no brown sugar. Finally, no mini-muffins next time; the big ones are SO much better.
1/2 cup brown sugar
1/2 cup raw honey
2 Tbsp butter (softened)
8 bananas (mashed)
1 cup milk
6 cups flour (half wheat, half unbleached white)
7 tsp baking powder
1-2 tsp cinnamon
4 Tbsp flaxseed meal
1 1/2 tsp salt
Nuts (I used about 1 3/4 cups chopped pecans)
Dried cranberries (I probably used about 1 3/4 - 2 cups)
Mix together brown sugar, honey, and butter. Add bananas and milk (I mixed the bananas in with an electric hand mixer). Slowly add the dry mixture, stirring it in by hand. Add nuts and berries. I gave everything a good mix with the electric hand mixer before putting it in the muffin cups (fill about 2/3 – 3/4 full). Bake at 350 degrees for 15-20 minutes, or until toothpick comes out clean.
My taste tester approves.
Have a banana nutty day,