Brown Sugar: Feel free to substitute the same amount of regular white granulated sugar or coconut sugar. I do not recommend any liquid sweeteners.

Sugar:Sweetens. When I make these for my daughter, I use half brown sugar and half coconut sugar. You can use all brown sugar, all coconut sugar, or a mixture of the two. Keep in mind that coconut sugar isn’t quite as sweet as brown sugar, so the flavor will change. See my recipe Note. 🙂 The difference between these 2 is the texture. The first one yields a super light and airy cake whereas the second one makes a slightly denser cake. Chocolate Chips: I love this bread with chocolate chips, too. Feel free to add 1 cup of your favorite chocolate chips. No need to leave out the nuts if you add the chocolate chips. Chocolate chips and nuts are both optional.Drop teaspoon sized balls of dough two inches apart on greased cookie sheets. Sprinkle with cinnamon/sugar mixture; if desired. Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

Cream Cheese Frosting: This banana bread also tastes fantastic with cream cheese frosting on top! To make it, beat 4 ounces (112g) of softened cream cheese and 1/4 cup (60g) of softened unsalted butter together on medium speed until smooth. Beat in 1 cup (120g) of confectioners sugar, 1/2 teaspoon of pure vanilla extract, and a pinch of salt until combined. Spread on cooled loaf. This bread uses more mashed bananas than similar recipes. Add 2 whole cups (460g) of mashed banana, which is about 4 large bananas. More banana = more moisture and flavor in the finished loaf. I recommend using my extremely similar, scaled-up recipe for chocolate marble banana Bundt cake instead. You can leave out the chocolate swirl in that recipe. Sour Cream or Yogurt: Sour cream or yogurt adds even more moisture to this banana bread. (You can use the 2 interchangeably in most baking recipes.) But if want to skip this step completely then follow the second method which just requires you to mix the ingredients. When I first posted this recipe, I followed this method and made with whole wheat flour. I have the stepwise pictures of the same as well.

Log in/register

There are 2 ways you can make this soft and delicious banana cake. The first method is to cream the butter and sugar until creamy. Then beat the eggs. Lastly flour is incorporated to make the batter. The second method is just to mix up the wet ingredients and then mix the dry ingredients. Spice: I usually add ¾ teaspoon ground cinnamon to the batter as we love the warm & sweet flavors of cinnamon. The combo of ripe bananas and cinnamon goes really well. Use it only if you like the flavor. This banana muffin recipe requires a handful of basics like flour, sugar, and milk. That’s what I love about baking—it’s the same base ingredients for basically everything. Whole Wheat Flour: Feel free to substitute whole wheat flour for all-purpose flour or use a mix of both as long as you use 1 and 1/2 cups total. If using all whole wheat flour, add another Tablespoon (15ml) of milk. I have also shared a simple vanilla frosting in the recipe card which I sometimes make for this banana cake and butter cake. Ingredients you need

Tightly wrap the loaf or slices (individually or grouped) in 2–3 layers of plastic wrap or aluminum foil. Milk:A common ingredient in some muffin recipes including pumpkin muffins, milk provides necessary moisture. Dry muffins… the worst.

Similar companies

Yes and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. See How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great. Did you know you can use your electric mixer to mash bananas? Break or slice the spotty bananas into large pieces and place in the bowl of your stand mixer—or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. Transfer the bananas to another bowl and use the mixing bowl for the butter and sugar. (No need to clean it—some mashed banana remnants is fine.) Measure flour correctly by following the 3 steps – fluff up the flour, spoon it to the cup and lastly level it. This gives accurate results. Creaming butter and sugar: This most important step is to beat the butter and sugar right to a creamy consistency as this helps in making the cake light. To beat it right, the temperature and texture of the butter is important. It has to be cold, yet soft and hold shape. They are creamed together to incorporate air.