We buy bananas every week, sometimes twice a week. At times I think my kids are part monkey... they can go through a bunch of bananas in a matter of days! BUT, there are some weeks where the bananas hardly get touched. Then they get those brown spots on them and by the time my kids want them they refuse to eat them because they are "yucky!" 

That's where this little recipe comes in handy. Seriously... the best banana bread recipe I have tried.... and it's totally easy! It uses all of those pantry staples that you have laying around! Some grocery stores even sell their extra ripe bananas in bags so you don't have to wait for yours to get ripe.  

My son helped to make a batch of these this morning and between the two of us we ate 6 ....SIX muffins on our own! It made for a fantastic brunch! Then we packaged the rest of them up in a ziploc bag to save for breakfast tomorrow ... and to share with the rest of the family ... I guess... 

Is your mouth watering yet!?!? 

Here is the original recipe {that I used for a long time} -- followed by the egg and dairy free recipe that I now use. Yes, you read that right... an EGG AND DAIRY FREE banana bread recipe that is super delicious!!! 

{Shown in all of these pictures -- yep ... this is the dairy and egg free recipe!}

Original Recipe:

1 c. granulated sugar

2 Tbs buttern - room temperature

1 egg - beaten

2 ripe medium bananas - mashed 

{really, you can add more than this too, sometimes I use 3-4 small bananas}

2 Tbs sour cream {or milk with a couple drops of lemon juice in it}

2 c. white AP flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp of salt

Egg and Dairy Free Recipe:

1 c. granulated sugar

2 Tbs dairy-free butter/margarine {I use Fleischmann's Unsalted} - room temperature

1 {egg} using egg replacer -- check your package for what to mix to make 1 egg

2 ripe medium bananas - mashed

2 Tbs of either Toffutti Sour Cream {I hardly ever have this on hand, but it's great when I do!} or rice milk -- or other dairy free milk -- with a couple drops of lemon juice

2 c. white AP flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt {I add an extra pinch since I am using unsalted margarine}

For convenience.... I use my Kitchen-Aid mixer to combine all ingredients. Cream sugar and butter together. Add egg, bananas, and sour cream; mix well. Sift flour, salt, baking soda, and baking powder together in a separate bowl. Slowly add to banana mixture. Pour into a greased {or sprayed with non-stick spray} loaf pan or into cupcake liners.

Loaf Pan: bake at 375ºF for about 50 minutes. 

24 Muffins: bake at 350ºF for about 30 minutes. 

For both, check to see that they are baked all the way through by gently inserted a clean toothpick in to the middle. If it comes out clean it's done! 

Don't throw out those extra ripe bananas anymore.... just make some yummy banana bread. Oh, and trust me, once you try this easy recipe, you will never bake boxed mix banana bread again... ever!!

Enjoy!!