Recipe by kellyb77
I love banana bread but had a difficult time finding a recipe that wasn't kind of dry and bland. After experimenting I came up with my own moist and delicious muffin. My kid's want me to make these nearly every week!
Top Review by usmcpatience
These are amazing! The dough is SUPER thick, but worth the effort! We make these, literally...all the time. I make them with the intention of putting them in the freezer, but we eat them too fast to get a chance to freeze them! Great recipe!
- 1⁄2 cup butter
- 3⁄4 cup packed brown sugar
- 2 eggs
- 3 -4 large ripe bananas (about 2 1/3 Cups mashed)
- 2 cups all-purpose flour
- 1 (3 1/2 ounce) box instant vanilla pudding
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
Directions See How It's Made
- Preheat oven 350 degrees. Grease or use paper liners in muffin tins. (Makes approximately 16-18 muffins)
- In large mixing bowl, cream softend butter and sugar together with an electric mixer. Add eggs and bananas. Mix until well blended.
- In a separate bowl, SIFT together flour, pudding mix, baking soda and salt. (It is important to use a sifter for this step).
- Add sifted dry ingredients to banana mixture.
- Using a large spoon, mix until just combined.
- Fold in chocolate chips and walnuts.
- Use a scoop to fill 16-18 muffin cups about 3/4 full.
- Bake in 350 preheated oven for approximately 18-25 minutes or until inserted toothpick comes out clean. Check after 18 minutes.
- Store covered in the refrigerator. Will keep about 5-7 days in refrigerator but can freeze for longer.