Comments 5


So last night, I randomly read that February 23 is National Banana Bread Day. I had also come across a simple and yummy recipe for banana bread and decided to try it!

It seemed like fate, plus I’d been looking for a way to use up the overripe bananas taking up space in my freezer.

I made muffins instead of a loaf since it’s easier to give out to the kiddos.

Happy National Banana Bread Muffin Day!


  • Servings: 12
  • Difficulty: easy
  • Print


  • 2 overripe bananas, peeled
  • 1/3 cup melted unsalted butter
  • 1 tsp baking soda
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 cups whole wheat flour
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon


  1. Preheat oven to 350° F.
  2. Use cooking spray to grease muffin tray.
  3. In a mixing bowl, mash bananas until smooth.
  4. Add the melted butter and egg, mixing with paddle attachment.
  5. Add the baking soda, sugar, flour, nutmeg, and cinnamon, and continue mixing until batter is a creamy consistency.
  6. Pour batter into muffin tray.
  7. Bake for about 20 minutes and check doneness by inserting a toothpick into the center. If the muffins are not done, bake for an additional minute, checking center each minute. Oven times may vary.
  8. Remove from oven and allow to cool for about 15 minutes. Can be served immediately or stored in the refrigerator for up to 5 days.


  1. Pingback: strawberry swirl loaf | The Haute Mommy Handbook

    • This recipe is actually really easy for novice bakers. It’s crazy how easy and quick it is. The hardest part is waiting the 20 minutes while the muffins are in the oven! Try it—I know they’ll turn out great ❤


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