Banana Bread Mini Muffins

I love banana bread, especially when it's warm, and fresh right out of the oven! It definitely has to be one of my favorites...although pumpkin and zucchini are also pretty darn close, but..., I still think I like banana the best.

I've been making this same banana bread recipe for many years...maybe close to 10 or 12 years now. So, with that said, you know it has to be pretty good. I've made it for various occasions, and in many different forms such as mini muffins (as I am sharing with you today), loafs, and also in bundt pans. However, when I first started making this recipe I wasn't gluten-free, as I am now. So, since then, I've had to make some minor adjustments to the original recipe, and yet, it is still a keeper. 

I first saw this recipe made on the Food Network. They had Marion Cuningham come all the way from the Kona Inn in Hawaii to make her famous banana bread recipe. Since I love banana bread so much, I tuned in and watched. It did look fantastic, and I figured if the Food Network had Marion come all the way to New York from Hawaii to demonstrate how she makes her banana bread, it had to be good. And, it is.

This recipe is probably similar to most, but I think it's the shortening (which I substitute coconut oil for, since it's a healthier fat) that does the trick. The edges get nice and crispy while the inside stays moist. I absolutely LOVE the crispy edges. 

This recipe is very easy to make, and takes little time, especially if you make the mini muffins. 

I hope you make this recipe and enjoy it as much as I have over the years.

Banana Bread Mini Muffins
(adapted from a recipe on the Food Network)

Ingredients:
1 1/4 cup gluten-free flour (I used Jules GF AP flour)
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup coconut oil
3/4 cup sugar
3 ripe bananas, mashed
2 eggs, slightly beaten

Directions:
Preheat oven to 350°. 
Spray muffin tin with non-stick cooking spray.

Stir together flour, salt, and baking soda in a small bowl. In the bowl of your stand mixer, or in a large mixing bowl, mix together the coconut oil, sugar, mashed bananas, and eggs on a low speed until blended well. Add the combined dry ingredients and stir just until the batter is thoroughly blended.

Spoon batter into muffin tin. Batter should come up to just under the rim. Bake for about 18 minutes or until a toothpick comes out clean when inserted in the center of the muffin.

Remove from the oven and let cool for about 5 minutes, then remove muffins from tin and place them on a cooling rack until cooled completely.

Note: This recipe will also make one loaf in an 8 or 9 inch loaf pan baked at 350° for about 50-60 minutes. If you would like to make this recipe in a bundt pan, then double the recipe and cook for about 75-90 minutes also at 350°. Keep checking for doneness with a toothpick in the center. 

This recipe is Gluten-Free, and Vegetarian. It can easily be made Vegan by substituting the eggs with an egg replacer.