Can bananas be too ripe for banana bread?

Yes, bananas can become too ripe for banana bread and muffins. If bananas become too ripe, they will begin to spoil and need to be thrown away. So, how do you know if bananas are still good? Simply pull open the peel and take a peek at the flesh of the banana. A few brown spots on the flesh are fine. If the flesh has turned translucent, become very soft, or begun to have an "off" smell, throw it away.

How do you moisten dry muffins?

The best way to moisten dry muffins is to keep them from getting dry to begin with. To do this, don't over-mix the muffin batter and don't over-bake them in the oven. If it is too late and your muffins are dry and crumbly, the best thing to do is to create a simple syrup and brush all the surfaces of the muffins with the syrup. Simply bring equal parts of granulated sugar and water to a boil over medium heat then remove from the stove. Use a pastry brush to cover the dry muffin with the simple syrup mixture. Let sit for 15 minutes and repeat with more simple syrup if needed.

Banana Bread Muffins (Easy and Moist Recipe)

Name: Banana Bread Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups mashed very ripe banana, about 5 bananas; 2 large eggs; 3/4 cup granulated sugar; 1/3 cup vegetable oil; 2 teaspoons vanilla extract; 1 2/3 cup bread flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt

Ingredients

Scale

2 cups mashed very ripe banana, about 5 bananas

2 large eggs

3/4 cup granulated sugar

1/3 cup vegetable oil

2 teaspoons vanilla extract

1 2/3 cup bread flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

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Instructions

Preheat oven to 425 degrees and line a muffin tin with paper liners.
In a large bowl, mix together the mashed banana, eggs, sugar, oil and vanilla. Whisk well.
Add all the dry ingredients on top of the wet ingredients.
Using a large rubber spatula, gently fold the ingredients together. Do not over-mix or the muffins will turn out tough. You want to leave a few streaks of flour in the batter. Let sit for 5 minutes.
Use an ice cream scoop to evenly divide the muffin batter into 12. The tins will be very full. Add a sprinkle of granulated sugar over the top of each muffin.
Bake for 14 to 18 minutes, until the tops are a light golden brown and spring back when gently touched.
Remove from the pan to stop the baking and cool on a rack.
Store leftovers in an airtight container at room temperature, or you can wrap them individually in plastic wrap and freeze them for 3-4 months.

Notes

If your bananas are not overripe, you can place them into a 350 degree oven for 5-10 minutes until the skins are dark brown and banana becomes soft inside.

Author: Carole Jones
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breads
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 236
Sugar: 20 g
Sodium: 267 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 31 mg