I have made a lot of banana muffins, and most come out overly dense, dry, and heavy. I have tried recipe after recipe seeking a light, cake-like banana muffin. I think this one is a keeper. The tops were slightly carmelized in texture and the interiors were light and fluffy. They did not last long.
Banana MuffinsAdapted from Southern Living 1980 Annual Recipes, pg 88
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
3 ripe bananas
1-1/4 cup all-purpose flour
1/2 teaspoon baking soda
This recipe was so simple. I creamed the butter and sugars, then added the eggs and bananas and tossed in the flour and baking soda until it was just incorporated. I made six giant muffins with this recipe.