These soft banana breakfast muffin squares bring the cozy feel of homemade muffins in a simple, sliceable form. Made in one pan with ripe bananas and pantry staples, they are perfect for busy mornings when you want something comforting, lightly sweet, and easy to grab.
Why You’ll Love This Recipe
These banana muffin squares are simple to prepare and don’t require any special equipment. They are soft, moist, and gently sweet with natural banana flavor. Baking everything in a single pan saves time and makes them ideal for meal prep, school mornings, or quick snacks. They also use basic ingredients you likely already have at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ripe bananas, mashed
2 large eggs
3/4 cup granulated sugar
1/3 cup neutral oil
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
Directions
Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper or lightly grease it.
In a bowl, mash the bananas until smooth. In a separate bowl, whisk the eggs with the sugar until well combined. Add the mashed bananas and mix gently.
Pour in the oil, milk, and vanilla extract, stirring until the mixture is smooth.
In another bowl, combine the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, mixing just until no dry flour remains.
Pour the batter into the prepared pan and spread it evenly. Bake for 30 to 35 minutes, or until the center is set and a toothpick inserted comes out clean.
Allow the squares to cool completely in the pan before slicing and serving.
Servings and timing
This recipe makes 9 square servings.
Preparation time: 10 minutes
Baking time: 30–35 minutes
Total time: about 45 minutes
Variations
You can add chopped nuts such as walnuts or almonds for extra texture. A sprinkle of ground cinnamon or nutmeg can enhance the banana flavor. For a slightly richer taste, replace half of the milk with plain yogurt. You may also reduce the sugar slightly if your bananas are very ripe and sweet.
Storage/Reheating
Store the banana muffin squares in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm individual squares in the microwave for 10 to 15 seconds. They can also be enjoyed cold or at room temperature.
FAQs
Can I use overripe bananas for this recipe?
Yes, overripe bananas work very well and add more natural sweetness and flavor.
Can I make this recipe without eggs?
Eggs help with structure, but you can try replacing each egg with 1/4 cup mashed banana or applesauce.
What size pan should I use?
An 8-inch square pan is ideal to achieve the right thickness and texture.
Can I reduce the sugar?
Yes, you can reduce the sugar to 1/2 cup if you prefer a less sweet result.
How do I know when the squares are done?
They are done when the center is set and a toothpick inserted comes out clean.
Can I freeze these muffin squares?
Yes, once cooled, wrap them individually and freeze for up to 2 months.
What type of oil works best?
Any neutral oil such as sunflower or vegetable oil works well.
Can I add fruit to the batter?
Small amounts of chopped apples or berries can be added, but avoid excess moisture.
Are these suitable for breakfast?
Yes, they are filling and balanced, making them a great breakfast option.
Can I double the recipe?
Yes, double the ingredients and bake in a larger pan, adjusting baking time as needed.
Conclusion
Soft banana breakfast muffin squares are a practical and comforting option for homemade breakfasts and snacks. With simple ingredients, easy preparation, and flexible variations, this recipe is perfect for using ripe bananas and creating something warm and satisfying for the whole family.
