Mom's Classic Banana Bread | Model Behaviors

Mom’s Classic Banana Bread/Muffins

Normally, I aim for healthy recipes but I’m a real pushover when it comes to the holidays. There are some goodies that I just can’t live without—like banana bread. I’m a banana-fanatic (try saying that fast five times). We always have bananas in the house, and I’m sure like most of you, I usually have a few that ripen beyond any repair. But don’t throw those babies out! They’re in perfect condition for this banana bread recipe. Toss them in the freezer, and save them for a time when you can bake some yummy, moist banana bread or banana muffins.


Mom's Classic Banana Bread/Muffins
Prep time
Cook time
Total time
Serves: 6-8
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 previously frozen bananas
  • ½ cup (or 1 stick) unsalted, melted and cooled butter
  • ¾ cup brown sugar
  • 2 large eggs
  • chopped toasted walnuts (optional)
  • shortening and flour to lightly grease pans
  1. Place frozen bananas in the refrigerator from the freezer the night before.
  2. Preheat oven to 350 degrees.
  3. Take pans and lightly grease and flour to keep banana bread or muffins from sticking.

    Cooking Instructions
  4. In a small bowl, whisk flour, baking soda, and salt together.
  5. Peel thawed bananas and place in a mixing bowl.
  6. Mash the bananas thoroughly together into a chunky paste.
  7. Add butter, sugar, and eggs to the chunky banana paste (feel free to use the mixer here). Blend thoroughly.
  8. With a rubber spatula, add the dry ingredients to the chunky banana paste.
  9. Once the mixture is completely mixed together, pour into bread or muffin pan.
  10. Bake for 30-75 minutes, depending on whether you’re making muffins or bread and on how fast your oven bakes.
  11. Make sure to keep your eye on the banana bread or banana muffins, and use a toothpick in the center to check the readiness.


Happy Holidays!

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