There is nothing that smells better than banana bread when it’s baking!
Even if these banana bread muffins were not delicious (but oh wow they are!), just the smell of them baking would be reason enough to make them.
Your house smells like a dream for a few hours after baking these babies.
And there is nothing better than slathering on some vegan butter and eating them warm from the oven.
We’re big fans of banana bread round these parts, so I knew that banana bread muffins would also be a surefire hit.
And that they were!
I made two batches of these babies when I was testing my recipe, and with 24 banana bread muffins at our place one might’ve thought they might last a few days, but oh no.
They were gone in about 24 hours! Jaye was eating them 3 at a time. Bless that man’s metabolism!
I love them spread with vegan butter but Jaye eats them as is.
I tried making a batch using muffin liners, but I wasn’t a fan. The reason being that when they’re still warm from the oven (which is the best time to tuck in in my view), they’re hard to get out of the liners, half of them gets left behind inside the muffin liner. It’s only once they’re cooled completely that this stops being an issue.
So leaving the muffin liners out of the equation completely solved this problem.
I just sprayed the muffin tray with a non-stick spray first and it worked perfectly.
You will love these banana bread muffins, they are:
- Packed with banana flavor
- Delicious either hot or cold
- Fabulous with butter or just plain
- The best smelling thing you can bake!
They are at their absolute best when fresh, but if you’re going to consume them within a couple of days then just keep them covered at room temperature and they will be just as delicious.
If you want to keep them longer than a couple of days, then put them into the fridge (covered). However, they do harden in the fridge. So the best thing is to heat them for 20-30 seconds in the microwave before eating them if they’ve been kept in the fridge, and this restores them to the perfect softness.