It’s sad to say, but bananas are the most neglected fruit in my house. My family tends to leave them out for so long that they turn that unappealing, borderline gross-looking brown/black color. At that point, they’re destined to be thrown out…or in my house, turned into a loaf of banana bread or a batch of banana bread muffins. I’m surprised I haven’t shared this recipe here yet because banana bread is easily the most frequently baked item in my house. I love this slight variation of Alton Brown’s recipe because it’s fast, simple, and of course super yummy. (My sister doesn’t even eat bananas and she’s a big fan.) The key is to mix until just combined to ensure a moist bread. Come this fall time, these muffins make the perfect quick breakfast or delicious, unfussy dessert with a scoop of vanilla ice cream.