Banana Loaf/Muffins Recipe

Name: Banana Loaf/Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x ripe banana; 1 c. buttermilk or possibly 3/4 c. lowfat milk; 1 x juice of one lemon, (mixed with the lowfat milk, if not using buttermilk); 1 tsp baking pwdr; 1/3 c. vegetable oil; 1/2 c. white sugar; 1/2 c. brown sugar; 2 x egg; 1/4 tsp grnd cinnamon; 1 tsp vanilla; 1 3/4 c. flour; 1 pch salt butter

Servings: persons

2 x ripe banana
1 c. buttermilk or possibly 3/4 c. lowfat milk
1 x juice of one lemon, (mixed with the lowfat milk, if not using buttermilk)
1 tsp baking pwdr
1/3 c. vegetable oil
1/2 c. white sugar
1/2 c. brown sugar
2 x egg
1/4 tsp grnd cinnamon
1 tsp vanilla
1 3/4 c. flour
1 pch salt butter

1
Preheat your oven to 375F.
2
Mash the bananas in a large bowl, then stir in the buttermilk and baking pwdr.
3
And set aside.
4
Mix the oil, sugars and Large eggs together in a large bowl and stir till smooth.
5
Add in the spices, flour and salt and mix till well-combined.
6
Stir in the banana mix and pour the batter into the buttered loaf tin.
7
Bake for an hour, or possibly till a knife inserted into the cake comes out clean.
8
Or possibly, for muffins, pour the batter into a buttered muffin tin and bake for 20 min.
9
(makes 6 large muffins).

1526

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 x ripe banana, 1 c. buttermilk or possibly 3/4 c. lowfat milk, 1 x juice of one lemon, (mixed with the lowfat milk, if not using buttermilk), 1 tsp baking pwdr, and more.

Yes, Banana Loaf/Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!