Easiest Banana Loaves or Muffins
Makes 2 8 1/2 x 4 loaves or about 20 regular-sized muffins -- coat pans lightly with cooking spray or line with paper.
Dry ingredients: Whisk until combined:
I usually do 1 1/2 cups (180 g) whole wheat flour and 2 cups (240 g) regular all-purpose flour because I like the taste, and the fiber/nutrition boost.
1 1/3 cups (235 g) sugar -- again, you can do part brown sugar or all muscovado or coconut sugar.
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
Wet ingredients: 2/3 cup (160 ml) oil -- coconut, corn, etc.
2 1/2 cups bananas (if previously frozen, they pretty much peel themselves thawed)
Vanilla extract, lemon/lime/orange zest or extract, nuts, chips, etc. can go in too.
If you use a mixer, put the wet ingredients in first and mix on low until the bananas are smooth. Add the dry ingredients and mix just until combined. If the bananas were very ripe, you should have a batter that holds a trail when a spatula is run through:
If it is too stiff, adjust the thickness with coconut or regular milk, or water.Divide evenly between the pans. It will come about halfway up or a little more.
Bake loaves at 350 about 40 minutes, turning halfway through time. They are done when a skewer or toothpick comes out clean from the middle, or with a few moist crumbs. Muffins will take about 12-15 minutes, depending on size.
Store covered at room temperature -- the loaves go quickly if you leave a table knife handy. Muffins freeze well in a zip-close bag, to be thawed individually for a portable breakfast. (spread with Nutella, they are gone even faster. But not at our [still nut-allergic] house.)