This Best Old Fashioned Banana Muffins Recipe will share an old fashioned recipe for easy, fast banana muffins.
This recipe is based on one from the 1942 version of the Good Housekeeping Cook Book. It is originally titled, “Banana Tea Bread” but when I read the recipe, given to me by my Gram, I swapped out a few ingredients and decided muffins would serve my lunchbox-toting kindergartener better than bread that I would have to slice, wrap, etc. in the busy mornings before school.
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This recipe also made GREAT use of the frozen bananas I have stashed in the freezer. I haven’t really gotten on the smoothie train the way the rest of the world has (maybe I need to ask Santa for a good blender for Christmas?) but we are still eating, and sometimes letting get too ripe, many bananas. Hence, lots of bananas in the freezer.
Pro Tip: If you use frozen bananas, take them out, set them atop the stove when you turn it to preheat, and by the time you are ready to add the bananas to the mixing bowl, the skins will have loosened appropriately.
Download the free recipe PDF here!
Best Old Fashioned Banana Muffins Recipe
1 ¾ cups all purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup butter
⅔ cup of sugar
2-3 ripe bananas
Add butter to the mixing bowl and add sugar. Beat until light and creamy. Add eggs one at a time, mixing well after each addition.
Add one of the bananas and mix.
Add remaining bananas and mix well.
Pour batter into muffin papers (these are my favorite) in either a muffin tin OR if you are like me and strangely don’t own such a thing, place canning rings on a cookie sheet, and then set muffin papers inside the canning rings. It works perfectly. Fill muffin papers ⅔ full.
Bake at a 350-degree oven for 20 minutes or until a toothpick inserted comes out clean.
Get the free PDF printable of the recipe right here!
Eager for my kid-friendly recipes? I just wrote a great post right here about the 5 Perfect Canning Recipes for Kids! Check it out, Wildflowers!