If you are like most people, you have made at least one batch of banana bread during quarantine. It seems to be the most popular bread to make during this time. I think I’ve made about 3 or 4 batches of banana muffins so far.
I read somewhere that banana bread became really popular during the Great Depression. I’m not sure if that’s true, but it makes sense. Instead of throwing away over-ripened bananas which would be wasteful, using bananas to make bread is a great way to be resourceful with your ingredients and make the most of what you already have available.
Check out this link for a little history of banana bread: https://www.kingarthurflour.com/comment/338341
I want to share my favorite banana muffin recipe. I like it because the bread turns out moist, not dry. I believe that’s because this recipe uses oil, not butter. You can also mix in any extra ingredients that you like such as walnuts or chocolate chips.
Here is a link to my favorite banana muffin recipe:
The ingredients include flour, sugar, baking soda, salt, ripe bananas, egg, vegetable oil and vanilla extract. It’s best to use ripe bananas. They are sweeter which enhances the flavor of the bread. They are also mushy so they blend into the batter better. If you have an over-ripe banana and you don’t want to make banana bread right away, you can place them in a gallon bag and put them in the freezer until you are ready to bake.
Each banana muffin is around 200 calories (with oil). You can use unsweetened applesauce instead of oil if you want to save calories. However, substituting applesauce for oil will change the texture of the banana bread. I’ve never made this recipe using applesauce and I’m pretty sure the texture won’t be as moist. However, you can also substitute with applesauce using half oil and half applesauce if you want to save calories, but don’t want to sacrifice too much of the texture.