Banana Bread English Muffins
Everything you know and love about banana bread, now in English Muffin form. To me, the best way to enjoy these is toasted with butter!
I had some questions on my other English Muffin recipes on what would be a good substitute for corn meal when griddling; semolina flour is a common one, but I wanted something sweet so I used finely crushed cinnamon graham crackers — they worked perfectly! These can also be made using corn meal.
Banana Bread English Muffins
These Banana Bread English Muffins are a wholesome treat made with whole wheat flour, ripe bananas, and a hint of maple syrup for natural sweetness. The chocolate chips add a touch of indulgence, while the muffins remain light, moist, and perfect for breakfast or a snack!
Ingredients
- 1 cup warm water
- 2 tsp dry active yeast
- 1 tbsp honey can use sugar or maple syrup
- 2 overripe, large bananas
- 2 tbsp real maple syrup
- 1 tsp vanilla bean paste or extract
- 4 cups flour whole wheat or all purpose
- 1 tsp salt
- 1 cup chocolate chips
For griddling:
- ½ cup finely crushed graham crackers or cornmeal
Instructions
- In a large mixing bowl, combine 1 cup warm water, 2 tsp yeast & 1 tbsp of honey (or sugar/ maple syrup). Let stand for about 5 mins until foamy
- While your yeast is proofing, mash 2 bananas in a separate bowl and add 2 tbsp real maple syrup and 1 tsp vanilla, stir to combine
- Once your yeast is foamy, add the mashed banana mixture, 4 cups of flour and chocolate chips. Mix until a shaggy dough forms.
- Transfer dough onto a floured surface and work with your hands to form a dough ball, adding more flour ¼ cup at a time as needed if too sticky. Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit on counter for about 1 hr, until double in size.
- Divide dough into 8-9 equal pieces and roll into a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins.
- Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of finely ground graham crackers or corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms.
- Bake at 350 F for 10-13 minutes to ensure they are cooked all the way through
Notes
I use whole wheat flour for this recipe but you can also use all purpose; I also use finely ground cinnamon graham crackers but cornmeal is traditionally used, either will work
This is my 2nd english muffin recipe I’ve made and this one was just as good as my first 5 star review! I thought I messed up when making the dough, but it was very forgiving and came out awesome. This week I’m trying the blueberry ones….we are hooked!
Hailey has the best English muffin recipes, shes changed my life 🙂 Im new to yeast breads and this is fool proof, easy to follow, you get a delicious and impressive result!
I love these English muffins! So full of flavor and a fun way to use up ripe bananas. My whole family loves them!
Yummy! I got nine muffins and they were sandwich size too. I forked pierced them before putting them into the oven.
This was my first time attempting to make English muffins. They came out perfect! My whole household loved them. I’m so encouraged to keep baking my own! Thank you, thank you, thank you!