We always buy too many bananas at our house and usually we end up freezing them or if my girls have the urge to bake, then we make these easy 3-ingredient banana bread muffins.
They are super easy to make and simply delicious. We always make sure to buy a cake mix or two to keep in the pantry just in case company stops by. There is nothing better than the smell of fresh banana bread coming out of the oven! oh my.
You can store them in the freezer if you want, but in our house they do not last that long. You can also make this as a loaf of bread, but it takes longer and we are impatient.
You can also add chocolate chips or nuts on top for extra taste, we prefer ours plain with a good cup of coffee!
These easy 3-ingredient banana bread muffins are perfect for a family that is always on the go like ours. You can use any flavor cake mix you like. I typically stick with yellow, white, vanilla or chocolate.
The best way to store the leftover banana muffins is to put them in a ziploc bag or an airtight container. They keep well at room temperature for about 3 days or you can store them in the fridge so they do not mold too quick, depending on the climate where you live. You can also make half the recipe or you can double it.
- 3-4 riped bananas, mashed
- 1 box of cake mix
- 2 eggs
Preheat oven 350° F.
Spray a 12-cup muffin tin with nonstick spray.
In a large mixing bowl, add mashed bananas, eggs and cake mix - whisk.
Spoon batter into muffin cups, about 2/3 full.
Bake 16-18 minutes or until they are golden brown or use toothpick.
Cool for about 10 minutes on a wire rack.