As I write this I just finished teaching a summer kids baking camp. Today we made 150 banana muffins using this small batch recipe. I had the children get into groups of three and following the recipe step-by-step.
The banana muffin recipe is perfect as it only yields 12 muffins – perfect for a breakfast morning treat for a family. You can double the recipe if you need more.
The banana muffins turn out differently based on how well you mash the bananas. I actually like when there are still pieces of banana to taste after baking, but some like when the bananas are mashed into almost a liquid. You can try it different ways and see how you like them best.
See printable recipe below.
Small Batch Recipe:
- 2 bananas
- 1/2 stick (1/4 cup) salted butter – softened
- 1 egg
- 1 Cup sugar
- 1 Cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Step 1: Mash bananas using a pastry masher, fork or hands
Step 2: Add softened butter and egg and mix well
Step 3: Add sugar and mix well
Step 4: Add flour, baking soda and salt and DO NOT Mix until you have added all three. This prevents lumps of baking soda in the mix.
Step 5: Put batter in cupcake liners – fill half way.
Bake at 350 degrees preheated oven for 15-20 minutes – checking to see the middle of the muffin is risen and bounces back when you poke your finger slightly.
- 2 bananas
- ½ stick (1/4 cup) salted butter - softened
- 1 egg
- 1 Cup sugar
- 1 Cup flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- Mash bananas. Add butter and egg and mix well. Add sugar and mix well. Add flour, baking soda and salt and do not mix until all three ingredients have been added.
- Spoon batter into muffin cups halfway.
- Bake in 350 degree preheated oven for 15 - 20 minutes.
- Makes 12 muffins
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