Whole Wheat Banana Bread and Muffins
By
Did I ever tell you about the time I almost forgot to put the bananas into my banana bread?
I have these finer moments in my kitchen from time to time. They mostly happen while I’m trying to cook and talk simultaneously. If I’m talking on the phone while mixing up a recipe, I tend to leave out key ingredients. Or add the same ingredient twice. It’s ridiculous. I think it’s crazy that I can usually multi-task quite well…but I can barely have a conversation with someone while I cook. Duh. Just be glad I type these posts after I’m finished cooking. Otherwise, these recipes would just be plain scary.
And so, because I care too much not to share, here’s a handy baking tip: When making Banana Bread or Muffins, be sure to add the bananas. The final product tastes much better this way. I’m nothing if not helpful.
Whole Wheat Banana Bread and Muffins
1 3/4 cups whole wheat flour (I use freshly ground flour from hard white wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup mashed over-ripe bananas (about 2-3 bananas)
1/3 cup honey
1/4 cup melted butter
2 eggs
Stir together flour, baking powder, baking soda and salt. In a separate bowl, mash bananas, or puree them in a blender. Mix mashed bananas, honey, melted butter and eggs into flour mixture.
For Bread: Spread batter into a well buttered bread pan. Bake in a 350° oven for 50-60 minutes or until a toothpick inserted into the middle comes out clean.
For Muffins: Spoon batter into 12 buttered or paper lined muffin tins. Bake in a 400° oven for 20 minutes.
Speaking of finer moments in my kitchen…did I ever tell you about the time I made a lovely lasagna ahead of time so that I would be all ready for my company that night? Because, you see, it’s great to be prepared when you’re having company. Oh, and it also helps to get the lasagna out of the fridge and BAKE IT at dinner time. Being prepared doesn’t help at all if you don’t actually bake your lasagna. Yeah, dinner was a little late that night.
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Ok, so I am inspired by how much you stock your freezer. Do you think these could be frozen? I am crazy nervous about expiration dates…. if they could be frozen, I assume let them cool, but in a ziplock bag, pull out and microwave? Would love your input… sorry if a stupid question :) I happen to have 3 banana’s begging to be used in a banana bread right now…
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Laura Reply:
September 11th, 2012 at 2:24 pm
Yes, these can be frozen no problem!
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These muffins rose SO high and smell delicious!! Just waiting for them to cool so I can sample one! Thanks, Laura!
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I love your recipes!! I want to make these muffins for my baby (11mo) who isn’t supposed to eat honey yet. How do you convert your honey amounts to sucanat?
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LindseyforLaura@HHM Reply:
October 18th, 2012 at 10:25 am
Here is a post where Laura wrote about conversions: http://heavenlyhomemakers.com/how-to-adapt-a-recipe-to-make-it-healthier
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Hi Laura! My muffins burned on the bottom. I hadn’t even baked for the full 20 min and noticed a burning smell at 11 minutes. They were cooked through but deeply browned on the bottom. Think it’s the honey??
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LindseyforLaura@HHM Reply:
December 14th, 2012 at 11:46 am
It is possible that your oven just bakes differently. I have noticed that every oven I have baked in is different.
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Aylin Reply:
December 26th, 2012 at 8:27 pm
The same thing happened to me, and I didn’t use the honey. I substituted sugar. They were good, but I cooked them for only 15 minutes when I decided to check on them and noticed they were done. And the bottoms stuck to the paper wrappers.
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Ashley Reply:
April 19th, 2013 at 6:45 am
Your oven is probably set to high. Some ovens cook a lot hotter
then others. Next time turn the heat down and see if that helps
Jesus Loves You!
I’m at the end of my grocery budget this week and running low on ingredients, but certainly had what I needed to make these yummy muffins (there’s always bananas in the freezer)! Thanks for your great ideas!
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I doubled recipe and didn’t have all the bananas so I mashed blueberries and mixed with plain yogurt. Baked in a 13×9 pan for 36min. It came out Yummy! Thanks so much for this recipe, will be a great addition for our breakfast, snacks etc.
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I just made these muffins and they turned out excellent! I doubled the recipe so I could have 24 and freeze some! I did bake mine at 350 for about 15 minutes instead of 400. They turned out perfect and golden brown. I think that might help the above commenter’s problem with the bottoms getting burned before the muffins are done.
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Hi Laura, I am new to your website, and this is the first recipe I have tried…..the muffins turned out beautiful!! I have 6 children, ages 3 to 17 and this is the kind of recipe that makes switching to “whole” foods seem easy! Thanks so much!! Off to make breakfast cookies :)
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Even more delicious when you add some chocolate chips to them!
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