As someone who bakes mouthwatering banana bread regularly, you may start to wonder if you can make some tweaks to the recipe to turn them into muffins.
So, can you use a banana bread recipe for muffins, or should you just stick to a dedicated muffin recipe and call it a day?
Thankfully, you can use a banana bread recipe for muffins if you change the temperature as well as the baking time.
In this article, we’ll first address the differences between banana bread and muffins, and then we’ll dive deeper into how to make banana muffins using your good ol’ banana bread recipe.
Let’s get to it!
While there isn’t a huge difference in taste, banana bread and muffins have other, more significant factors that set them apart.
These differences include baking time and temperature, texture, nutritional value, and serving options. Here’s a quick breakdown of each one of these points.
The first thing you need to know is that banana bread takes a longer time to be baked in the oven when compared to muffins.
See, the cooking time for banana bread is anywhere from 50 to 60 minutes. On the contrary, muffins only need a maximum of 20 minutes to reach their perfect, fluffy texture!
Plus, while both delicacies are baked at 350 degrees Fahrenheit, muffins will require you to preheat the oven to 400 degrees first. Then, once you put the muffin tray in the oven, you’ll immediately need to reduce the temperature to 350 degrees.
This isn’t the case when making banana bread. Here, you’ll need to preheat the oven at 350 degrees and keep the same temperature even after you toss the baking pan inside it.
As a result of the difference in temperature and baking time, it makes sense for banana bread and muffins to have dissimilar textures, right?
Banana bread is somewhat denser than banana muffins, not to mention that it has a slightly darker color.
On the other hand, banana muffins are lighter in both color and consistency, not to mention that they’re chewy.
Despite having almost the same ingredients, banana bread and muffins don’t share the same nutritional value.
For example, banana bread tends to have higher amounts of selenium as well as vitamins A RAE and B6.
As for muffins, they’re richer in Manganese, Polyunsaturated fat, and calcium.
One delicious factor that both baked goods share is that you’re allowed to add anything from fruit dices to chocolate chips and nuts into their batter. Yet, that’s not the case when it comes to frosting.
Banana bread is suitable to serve with a wide range of frosting and icing picks, including:
Unlike banana bread, banana muffins aren’t usually served with frosting.
Now that we covered how different you can expect your banana-bread-converted-muffins will end up looking, it’s time to get down to business!
Here’s our tried-and-true recipe for making muffins using a banana bread recipe!
The following list is a quick reminder of the banana bread ingredients you’ll need for this recipe. Those should give you 12 muffins:
- 3 medium-sized overripe bananas
- 2 eggs (preferably large)
- Half a cup of unsalted butter (make sure it’s melted and cooled)
- 2 teaspoons of vanilla extract
- ¾ cup of packed brown sugar (can be light or dark)
- 1 ½ cups of all-purpose flour
- ½ teaspoon of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
Before you start mashing bananas or mixing ingredients, you must remember to preheat the oven to 400 degrees first.
Once that’s out of the way, grab your good ol’ muffin tray and set it up with muffin liners.
In a large bowl, drop your bananas and use a fork to mash them thoroughly until you end up with small manageable chunks.
When you achieve this consistency, it’ll be time to add the butter as well as the sugar into the bowl. Mix them well, then stir in the eggs with the vanilla extra.
Once you’ve thoroughly mixed your wet ingredients, you can go ahead and prepare the dry ingredients in a separate bowl.
In another large bowl, mix your flour, baking powder, baking soda, and salt. After that, slowly add the dry mix to the wet banana mix, stirring lightly in the process.
At this point, it’s important not to over-mix the ingredients to allow some air pockets into the mixture. These are what make muffins light and fluffy!
Now, pour the batter into the lined muffin tray and put it in the oven. As soon as you do, you’ll have to lower the temperature to 350 degrees at once.
Allow the muffins to bake for 20 minutes or until their tops turn a delicious golden color!
If you’ve been wondering whether or not you can use a banana bread recipe for muffins, we’re sure that you have your in-detail answer after reading our article!
To achieve your goal, all you’ll have to do is reduce the baking time and increase the oven’s temperature. The ingredients are pretty much the same, though, which is great news if you want to make banana muffins on a whim.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.