Stay-At-Home Banana Bread Muffins

What is it about a global pandemic that signals it’s time for people to make banana bread?! My Instagram feed has been positively smacked with photos of banana bread loaves…. and I can’t wait to add these gems into the mix.

Introducing your next stress bake: Banana bread muffins.

If you’re in need of a little friendly portion control (*eh hem* raising my hand right now), you’ll appreciate this recipe. Since muffins bake in individual servings, it’s easy to keep tabs on how many you’ve casually consumed in one sitting. Personally, I’ve been making waaaaay too many trips to the kitchen in the midst of my self-quarantine and need all the help I can get! Plus, pink muffin liners bring me joy.

I could take this opportunity to write a witty personal story that somehow creatively ties back into this recipe, but I’d rather be a little more vulnerable and open with you about life’s current events. One of the major reasons I started this blog was to have an authentic way to connect with like-minded people, like you. It’s my responsibility to acknowledge the good, the bad and the really, really ugly.

March was an awful month for the world, myself included.

COVID-19 stormed into our lives and abruptly stole everything it could from people. Their jobs. Their happiness. Their businesses. Their social circles. Their sense of security. Their loved ones. The coronavirus has literally impacted everyone in the world. And yet, in these moments that feel so hopeless, you can see and feel love everywhere.

During this time, it’s been incredible to watch communities come together. Collaboration has confidently surpassed competition, regardless of industry or reputation. People have innovated and pivoted and championed others without hesitation. For the first time in a long time, we all share one distinct goal: to survive and sustain our “normal.”

Italians are singing together across balconies and rooftops while businesses leverage their production equipment to print 3D masks and produce PPE for healthcare workers in desperate need. Breweries and baking companies are suddenly making and donating hand sanitizer. And in true New York City fashion, people are opening up their windows to scream “shut the fuck up!” at neighbors who have attempted to be everyone’s unsolicited new form of entertainment.

I’ve never loved Manhattan more.

The world may feel like it’s falling apart, but this hasn’t stopped us from coming together. So, while feelings of uncertainty have become your probable new best friend, I hope you can find comfort in knowing that you’re not alone.

If you’re craving personal interaction take advantage of the endless virtual events being live streamed every day. Clink wine glasses with friends during virtual happy hours (Zoom is free!). Learn how to be productive working from home. FaceTime your grandparents because you finally have time to teach them how to press the green “accept” button.

You should also join me on April 8th for a free virtual cooking class! I’ve teamed up with the Women’s Ambassador Forum to cook a recipe from my soon-to-be published cookbook, Hi, I’m Hungry. AND. I. CANNOT. WAIT. We’ll be sending out a list of ingredients you’ll need prior to the class. Don’t be scared, sign up here.

In the meantime, make these banana bread muffins and snuggle with your fur baby. Be gentle with yourself and others. And for gods sake, stay the fuck home.

xo,

Melissa

Ingredients

Makes 10 muffins. 

• 2 ripe bananas, mashed  

• 1/3 cup butter, softened 

• 1/2 cup sugar 

• 1 egg, room temperature 

• 2 tablespoons maple syrup 

• 1 teaspoon vanilla extract 

• 1 1/2 cups cake flour 

• 1/2 teaspoon baking soda 

• 1/4 teaspoon salt 

Directions 

1. Preheat oven to 350F. 

2. In a large mixing bowl, beat together bananas and butter on medium speed. 

3. Once combined, add in sugar, egg, maple syrup and vanilla. 

4. In a separate bowl, sift together cake flour, baking soda and salt. 

5. Gradually mix dry ingredients into the batter. Mix until fully incorporated. 

6. Use a cupcake or cookie scooper to drop batter into cupcake liners. 

7. Bake for 20 minutes. Test for doneness by inserting a toothpick. If it comes out clean, you’re good to go.

8. EAT THOSE STAY-AT-HOME MUFFINS. 🍌