I loooooooooove banana bread! I also love zucchini bread and pumpkin bread as well!!
The other weekend I had four ‘dead’ banana’s on my hands and I didn’t want to throw them away. We were getting ready to head out of town for the night and so I whipped up a quick batch of banana bread muffins for our trip and left overs. I am soooooo glad that I did!
This recipe can be used for zucchini bread, banana bread or pumpkin bread. This recipe can be made the traditional way or a healthier way. I will give you all the variations and let you decided which way you enjoy it best!!!
Guess what? You can even FREEZE this and it still tastes amazing!!! I wrapped my small bread loaf in saran wrap and put in a freezer bag. When I was ready to eat it, I set it on the counter for about and hour and it was defrosted and just as moist as if it had just come out of the oven! So make a batch and freeze some or make a double batch and freeze the second batch to eat whenever!!!
1 cup Cooking Oil or Apple Sauce
2 1/4 cups Sugar or 1 1/4 cups Honey
3 tsp Vanilla
3 cups Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
3 tsp Cinnamon
2 cups mashed Banana or grated Zucchini or can of Pumpkin
Preheat oven to 350*
Beat togethers wet ingredients.
Add slowly the dry ingredients
Add bananas or zucchini or pumpkin
Muffins: fill muffin tin with paper liners and fill each liner 2/3 full, bake for 25ish min.
Bread: lightly grease and flour bread loaf pan, fill 2/3 full, bake for 45-60 min.