Tropical Banana Bread-Muffins

READY IN: 1hr 20mins
Recipe by Galley Wench

This is actually a bread recipe baked in giant muffins. . . this solves the problem of an underbaked center and over baked exterior! Of course you can bake in a loaf pan, but be sure to adjust your time/temperature.

Top Review by Sing4mysupper

I have made these a couple of times, and have enjoyed them. I cut back on the sugar to 3/4 c, and didn't use the spices. Last time I baked, I used 1 cup of rice flour along with the 1 cup of all-purpose. (A recent guest had some diet requirements, and now I have some rice flour left to use.) I really enjoyed the texture with both kinds of flour. I will make these again!

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Spray giant muffin tin with non-stick spary.
  3. Whisk together the flour, salt and baking soda.
  4. Mash the bananas with the sour cream/yogurt.
  5. In a large bowl beat together the butter and sugar until light and fluffy.
  6. Beat in the eggs, one at a time.
  7. Add the vanilla extract, rum and spices and beat until blended.
  8. Alternately add the dry ingredients and the banana mixture to the batter, beating until fluffy.
  9. Fold the remaining ingredients into the batter.
  10. Spoon the batter into the pan; bake for 25 -30 minutes; until the bread pulls away slightly from the sides of the pan and a toothpick inserted comes away clean.

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