recipe + tutorial: moist banana bread bear muffins
In this tutorial, you’ll find the BEST Moist Banana Bread Muffins Recipe that are so easy to make with only three bananas! I decorate them into adorable Rilakkuma bears (‘bear in a relaxed mood’) because adults need cute things too! A bonus about this recipe is that it is a no butter, butter free, dairy free banana bread recipe that tastes like a classic banana bread. They're the perfect banana bread with high crowns (domes). One more thing, I couldn't help including a classic walnut banana bread loaf recipe. #bananabread #bananamuffins #moistbananabread #bananabreadrecipe
To watch how I whipped up these mouthwatering morsels, check out my YouTube video!
Banana Bread Bear Muffin Recipe (loaves instruction below!)
3 super-ripe large bananas (you can use a 4th banana if you want a crazy moist flavor! This would need more bake time)
2 eggs slightly beaten
1 tsp vanilla extract
½ cup grapeseed oil
¾ cup white sugar
¼ cup brown sugar
2 cups sifted all-purpose flour
1 tsp baking soda (make sure it’s fresh baking soda for a better rise!)
½ tsp salt (I like to use pink salt!)
Streusel topping or filling
1/3 Cup Brown Sugar 1 Tbsp Cinnamon
2 Tbsp Grapeseed Oil (or flavorless vegetable oil)
No monkey business - just banana business!
1. Put the bananas in a microwave safe container, cover with press-and-seal type wrap and poke the wrap about 7 times.
Be sure to remove those pesky ‘strings.
Cut away any black spots if you hate those—but brownish spots are okay.
2. Microwave the bananas in the bowl for 3 ½ minutes for 30 second increments, watching the banana juice levels. Sometimes it can overflow so make sure to watch it.
3. Separate the liquid from the bananas and set aside.
4. Use a fork to break up those bananas in a medium bowl so they are mush, mush, mush. Leaving a few small chunks is fine.
5. Cook the banana liquid (which will be around ¾ cup before cooked) in a pan on medium heat until you have about a ¼ cup remaining. If you end up a little short of that amount just add some water.
Make the batter
6. Mix the room-temperature banana juice with the slightly beaten eggs, vanilla extract, and vegetable oil (I prefer grapeseed oil) until just incorporated. Then add the white sugar, mix, mix, mix, and then do the same after adding the brown sugar.
7. Use a spatula or whisk to get everything blended and creamy.
8. Mix the sifted dry ingredients (flour, baking soda, salt) into the mixture.
9. If you want to add chocolate chips to the batter, mix 1 cup of chocolate chips with 1 tbs of flour and fold them into the batter. This will keep the chips from settling to the bottom of the pan when baked.
10. Use cupcake liners for cupcakes.
11. For loaf pans, use parchment paper and clips.
Put batter in pans
12. For cupcakes, use a scoop so that each cupcake is the same size
Make Streusel crumble
13. Mix brown sugar, cinnamon, and grapeseed oil (you can also substitute 2 tablespoons butter for the oil) until crumbly.
14. Put a teaspoon of streusel in-between scoops of batter, and/or sprinkle free-form on top or use a heart-shape teaspoon, again using about 1 teaspoon of crumble.
15. Place your filled muffin pans in a preheated 350 degrees F oven and bake for 23-27 or until a toothpick comes out with 5 or less crumbs on it. Baking at this temperature gives a more domed top!
16. After they are cooled, you can wrap tightly in plastic wrap and then put in a Ziploc® bag. Will keep in the fridge for about a week or until you are ready to decorate.
1. Line loaf pans with parchment paper. Use binder clips on the long sides of the pan to hold the paper in place.
2. Scoop in some batter. Add streusel layer.
3. Add a layer of chopped walnuts (chopped and toasted on parchment paper for 10 minutes in a preheated 325-degree F oven). You can chop more for finer texture or chop less for bigger chunks. Toast to your taste. (Less time in the oven for softer-textured nuts, or more time for greater toastiness!) Use the nut of your choice! (Walnuts, pecans, pistachios.)
4. Add remaining batter and spread out with an angled spatula or spoon.
5. Feel free to remove the the clips before baking because the bread rises but it's also fine to bake with them.
6. Bake for 25-30 minutes depending on what your loaf pan is made of. I used a stone baking pan and baked for 38 to 42 minutes.
1. Print out a template.
2. Place a piece of parchment paper on top.
3. Use white piping candy (I also use white chocolate for the muzzle of Rilakkuma’s mouth mound but candy melts work great too. Melt in the microwave in 30 second increments or in a candy melter.
4. Put the melted piping candy in a piping bag and cut off the tip.
5. Make the mouth mound.
6. Melt cocoa melts or chocolate chips and put in piping bag. Move the parchment paper to the side so you can see the pattern of Rilakkuma’s mouth. Then pipe on the mouth.
7. Use melted chocolate or melted white (in piping bag) to make the eyes. Or you could use chocolate chips if you don’t want to pipe something extra.
8. Using melted yellow piping candy in a piping bag, make the ears. I just fill in the yellow portion of the ear template to give the effect of the ear.
9. When the pieces are cool, you can start placing them.
10. Add melted chocolate to the back of the pieces to help them adhere to the muffin top.
11. Place the mouth first, as a ‘spacing guide’. Use a toothpick to help place pieces if necessary.
12. Eat within the first three days or freeze!
Banana bread recipe success!!