Banana Muffin Recipe for 2 Bananas - Beat Bake Eat (2024)

FAQs

Are my bananas ripe enough for banana bread? ›

When it comes to baking, you want bananas covered all over in brown spots that smell very fragrant. These are signs that the banana is fully ripe, although you can wait longer until the bananas are completely brown or even black on the outside for the most flavor.

Let the bananas ripen (and overripen) at room temperature. Depending on the weather, this could take a few days, or up to a week. The best bananas for banana bread aren't yellow; they're black. Or they're at least streaked with black/brown, with just the barest hint of green at the stem.

The Best Way to Store Muffins

Let them cool for no more than five-to-10 minutes in the pan, then transfer them to a wire rack to finish cooling completely. STEP TWO: Line an airtight storage container with paper towels. The paper towels will act like a “sponge,” absorbing the moisture the muffins emit as they age.

Avoid overmixing your wet ingredients with the flour mixture as this will result in more dry, dense muffins instead of muffins with a moist crumb. Follow the other tips above for using overripe bananas for the best guarantee of moist muffins!

In my experience, using bananas with a dark brown or even black peel for banana bread is ideal, as long as the inside isn't rotten. Key takeaway: As long as your bananas aren't starting to get moldy, infested with fruit flies or beginning to rot they aren't too ripe for baking banana bread.

But, there is a limit. Black bananas or rotten bananas are a no-go. (Note that green bananas are also not a good choice for baking.) But those with slightly black peels and a little bit of excess liquid are perfect for turning into a loaf of banana bread magic.

How to store banana muffins after baking? Let the banana muffins cool completely on a wire cooling rack first. Then store banana muffins at room temperature in an airtight container between two sheets of kitchen paper for up to 4 days.

She suggests placing whole, unpeeled bananas on a sheet pan and baking them at 300°F for 1 hour. Since the bananas may leak, line the baking pan with parchment or silicone for easy cleanup. This fast banana ripening technique turns the peel black, but the inside comes out soft, sweet, and delicious.

You Use Too Much Banana

Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing.

What can I add to muffins to keep them moist? ›

Oil & Butter: Oil produces a moist, tender muffin. Combine with melted butter for extra fat, moisture, and a little flavor. Milk: Milk adds plenty of moisture and lightens up the crumb. I usually use whole milk or buttermilk.

By the way, stick to about 1/2 cup of sour cream to keep the proportion of liquids in balance. You can add a little more if the batter seems really thick and dry. Next, try adding a little fat. You don't need much – maybe 2-3 tablespoons of butter – but this will help make the muffins lighter.

No such thing as “too ripe for banana bread.” If you're going to freeze them, peel them first. Also great in smoothies. Bananas are always good for banana bread unless they're starting to mold. As long as they're not moldy, they're good.

Place bananas in a warm spot such as a sunny window or near a heating vent. Keep the bunch of bananas together. Their friends will help speed the process along. Depending on how green they are, and where on the banana ripeness spectrum you prefer them, they should ripen in 24 hours to 5 days.

Harvest of bananas

They must have sufficiently developed their shape in diameter and length. If harvested too early, the taste will not develop well.