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Banana Cake Muffins
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Banana Cake Muffins

Banana Cake Muffins are moist, tender with an amazing flavor and a cake-like texture.  Easy to make from scratch. Use this recipe to make regular muffins or mini muffins. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time30 minutes
Cook Time35 minutes
Total Time37 minutes
Course: Dessert
Cuisine: American
Keyword: #bananacake, #easydessert, easyrecipe, muffins
Servings: 18 muffins
Calories: 119kcal
Cost: $15

Ingredients

  • 1 cup all-purpose flour Sifted, spooned and leveled.
  • 1/2 cup cake flour Sifted, spooned and leveled.
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract Tastes better than Imitation Vanilla Extract.
  • 3 large overripe bananas The best are soft with dark spots.
  • 6 tablespoons unsalted butter, melted
  • 1 large egg beaten
  • No-Stick Spray To grease muffin tin. Or use vegetable oil.

Instructions

  • Preheat oven to 325 degrees.
  • Place sifter over a bowl. Pour in 2 cups of all-purpose flour and sift. Discard hard particles left in sifter. Lightly dip spoon into sifted flour and pile high into the measuring cup. Level off with smooth end of knife.
  • Pour into separate DRY medium bowl. Return leftover flour to the bag or container. Pour 1 cup of cake flour into the sifter and repeat the steps.  
  • Add baking soda and salt to the all-purpose flour and cake flour in the medium bowl. Thoroughly combine with a DRY whisk.
  • Whisk in granulated sugar (1 cup plus two tablespoons).
  • Add vanilla extract, overripe bananas, melted butter, and beaten egg. Use a spoon to stir together until well combined. Small banana lumps are okay.
  • Generously grease muffin tin with No-Stick Spray or vegetable oil.
  • If making regular muffins, add enough batter to fill each cup.
  • Bake 30 to 35 minutes OR until a toothpick inserted in center comes out clean. Watch closely to prevent burning.
  • Allow to cool at least 5 minutes before removing from tin.
  • Serve warm. Even better after 24 hours in fridge.
  • STORAGE TIP: Place cooled muffins in a zippered bag and refrigerate for up to 4 days.

Notes

VARIATION
Add 1 cup of chopped walnuts to the batter.  
Follow baking instructions.