Banana Bread Muffins

I spent a good chunk of my childhood growing up in Hawaii. I know, I’m a lucky girl! Most people wonder how I ever moved away from the tropical island with the sun and the beaches. Oddly enough, I don’t miss any of those things.  The parts that I love most about Hawaii are the culture and the food. Hawaii has a wonderful local culture of Aloha where friends are treated like family and there are always regular gatherings filled with great eats.

Some of my best memories are of watching my relatives in the kitchen whipping up their take on a certain dish or baking a favorite dessert. These were the moments where I learned that cooking wasn’t just about following a recipe, but following instinct and experience. Observing my family is what really inspired my culinary curiosity and love for food at a young age. 

To honor my Auntie, I’m sharing her recipe for banana bread muffins. I’ve had many a banana bread and hers is one of the best in Hawaii. The ingredients and taste are straight forward and simple. Unlike some of those other breads out there that have a lower banana content, these muffins are moist and full of fruit. They’re perfect for breakfast, a snack, or dessert, and I have even topped them with cream cheese frosting which makes them even more divine. If you enjoy a good banana bread than try my Auntie’s recipe and get a little taste of Hawaii.

Banana Bread Muffins
Recipe from Auntie B.
Makes: about 24 muffins, Difficulty: Beginner

Muffins:

• 2 cups mashed ripe bananas, about 4
  
• 1 cup vegetable oil
  
• 4 eggs
  
• 1 3/4 cup sugar
  
• 2 1/2 cups all-purpose flour
  
• 2 teaspoons baking soda
  
• 1 teaspoon salt
  

Preheat oven to 350 degrees F. Line muffin tins with paper liners.

Mix bananas, oil, and eggs in a large bowl with a wooden spoon. Add sugar, flour, baking soda and salt. Mix thoroughly until all ingredients are well blended. Fill tins about 2/3-3/4 full and bake for 20 minutes or until a cake tester comes out cleanly.

• Note: You can also make this recipe in a lightly greased 9×13 inch baking pan.  Bake for 45-50 minutes or until a cake tester comes out cleanly.