The Best Banana Bread & Muffins

Today, I’m going to share the best banana bread and muffin recipe you have ever tasted. Here’s the deal, Mark and I have some very special friends and JoAnn dropped off some banana muffins she had made.

You could smell the yumminess as we brought them into the house. I really thought they were gourmet muffins from a 5-star restaurant. I’m not kidding!

These were not like any banana bread or banana muffins I have ever eaten. So I called my friend JoAnn and asked her if she bought them or made them. She said she made them, and I said, “Wow, these are like restaurant quality fancy muffins.”

She told me it was her sister’s recipe. I asked if I could have the recipe to share with my readers.

She called her sister, Victoria, to make sure it was okay for me to share her banana bread and banana muffin recipe on my blog. She said I could!! Thank you, Victoria for letting me share it today. I thank you from the bottom of my heart.

You have got to make these, you will see what I’m talking about. We all have bananas that get a bit over-ripe, well, now we know what we can do with them, my friends.

You will be handing out this recipe to everyone you deliver muffins or a loaf of banana bread to. These are moist and chewy with a crunchy sweet topping, they are like a little piece of heaven.

The Best Banana Bread & Muffins

In case you missed this post, Bananas: Everything You Need To Know

Kitchen Items You May Need

• Bread Pans or Muffin Tins
• Tulip Cupcake Holders
• Mixing bowls or hand/stand mixer
• Measuring cups
• Measuring spoons
• Mixing spoons
• Organic Raw Sugar (this makes them magical)
• Muffin/Cookie Scoop

The Best Banana Bread & Muffins

Step One

Gather the ingredients so you can assemble the recipe as needed.

Step Two

Preheat the oven to 350 degrees. Grease the bread pans and place a rectangle of parchment paper at the bottom of each. If you are making muffins, add the tulip cupcake papers to the pan, do not grease these papers.

Step Three

In a large bowl stir together the flour, sugar, baking soda, and salt until well mixed. I used my KitchenAid mixer bowl.

Step Four

In another bowl, or a blender bowl is even better, combine the bananas, eggs, milk, and vanilla. Add the vegetable oil and coconut oil and mix all together (a minute or so, until it becomes liquid).

Stir the liquid ingredients into the dry mixture, and then add the pecan pieces. I cheated a bit right here, I dumped everything right onto the dry mixture in the mixing bowl.

Step Five

Add the chopped pecans and mix thoroughly.

Step Six

Now the dry, the wet, and the pecans are combined and ready to put in muffin tins and bread pans.

Step Seven

I confess this is the FIRST I have ever used Tulip Cupcake Holders! SQUEAL! They look so professional and the texture of this recipe is the best I have ever tasted! You use regular muffin tins and place one tulip cupcake holder in each cup.

For the banana bread, you grease the pans and cut a piece of parchment paper to fit the bottom of the bread pans. I used my regular bread pans which are smaller one-pound loaf pans. One-Pound Bread Pans (7.75 x 3.75 x 2.5 )

Step Eight

Spray 2 medium-sized loaf pans with vegetable spray and line the bottom of the pans with parch paper. Pour the mixture into two medium-sized loaf pans. Sprinkle 2 or 3 teaspoons of raw sugar evenly over the batter in each bread pan. If you make the muffins you will sprinkle 1 teaspoon of raw sugar onto each muffin.

Banana bread will bake for one hour and 5-10 minutes. Test with a toothpick for doneness. The muffins will bake for approximately 36 minutes. Be sure and test the muffins with a toothpick as well.

Today, I tripled the recipe so I could make some banana bread and some banana muffins. I used the Tulip paper cupcake holders for the muffins. Because I tripled the recipe, I was able to make 24 muffins, and two loaves of banana bread.

Finished Product-Banana Muffins

Here are banana muffins, they are so yummy!

The Banana Bread

Grease the bread pans and cut a piece of parchment paper to fit the bottom of the bread pans. Scoop the batter as mixed above, evenly into two pans. Sprinkle 2-3 teaspoons of raw sugar on top of the batter before baking.

Finished Product-Banana Bread

I love baking banana bread, and Victoria’s recipe is the best one on earth!

The Best Banana Bread & Muffins

How can I store this banana bread?

I store my banana bread in bread bags, they are cheaper than regular baggies. Baggies will work as well, though. Bread Bags & Bread Ties

You can store the bread for 4 days on your countertop, the refrigerator will dry it out. I bet it won’t last that long!

Can I freeze this banana bread?

Absolutely, I freeze them in the same bags I store them in. Don’t store them longer than 2 months, to be on the safe side.

How can I store the banana muffins?

I store them in baggies, they will be good for about 4 days sitting on your countertop.

Are these banana muffins freezable?

Absolutely, that’s why I like to double or triple the recipe to make several muffins so I can freeze them or share them with neighbors. I freeze them in quart freezer bags. I wouldn’t store them longer than 2 months in your freezer.

Final Word

Let me know if you try making the banana bread or banana muffins, you know I love to hear. There is something about cooking or baking from scratch, right? We teach by example to our kids and grandkids. What a gift if they will learn by baking right alongside us. May God Bless this world, Linda