These easy banana topped muffins are all about the banana. I even add more on top! I’m not known for my subtlety. You don’t have to add the extra bananas on top, but if you like banana muffins as much as I do, it’s worth trying.–Amanda Rettke

Banana Topped Muffins FAQs

Do I have to use cupcake liners?

Cupcake liners may make your presentation a little nicer (and you purchase specific ones for special occasions, which is lovely) but if you’re just wanting to get a muffin into your mouth without having to mess with liners, simply give each well in your muffin pan a good spritz with your favorite cooking spray. Keep in mind that the bases of your muffins might be a tiny bit darker than if you used liners.

Can banana muffins be frozen?

You bet! Just be certain that they’re completely cooled before you pop them into freezer bags or any other airtight, freezer-safe containers, and store in the freezer for up to 3 months.

What else can I make with leftover bananas?

The options are almost endless. A few of our favorites include banana coconut rum Bundt cake, chocolate-bourbon banana bread, banana bread with Nutella, and mini banana bread muffins.

A wooden box filled with banana topped muffins.

Banana Topped Muffins

5 / 2 votes
For the most banana flavor, these easy one-bowl muffins are made with 4 bananas and topped with more sliced banana.
David Leite
Servings18 muffins
Calories145 kcal
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes


  • 6 large ripe bananas, divided
  • 1/3 cup unsalted butter, melted and slightly cooked
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt


  • Preheat the oven to 350°F (175°C).
  • Line two muffin tins with twenty cupcake liners.
  • In a large bowl, mash 4 of the bananas. Add the butter, sugar, egg, and vanilla and mix well. Add the flour, baking soda, baking powder, and salt and mix until just incorporated.
  • Add 2 or 3 tablespoons of batter to each lined muffin well; they will be about two-thirds full. Top each with 3 slices from the remaining 2 bananas, if desired.
  • Bake for 16 to 18 minutes, until the centers of the muffins spring back when touched and no longer appear wet. Be careful to not bake the muffins for too long—you do not want burnt edges.
  • Let the muffins cool for about 5 minutes before serving.
  • Leftovers can be stored in an airtight container at room temperature for 1 or 2 days. The banana slices on top will brown, so they are best consumed immediately.
Homestead Recipes Cookbook

Adapted From

Homestead Recipes

Buy On Amazon


Serving: 1 muffinCalories: 145 kcalCarbohydrates: 27 gProtein: 2 gFat: 4 gSaturated Fat: 2 gMonounsaturated Fat: 1 gTrans Fat: 1 gCholesterol: 19 mgSodium: 131 mgFiber: 1 gSugar: 14 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2022 Amanda Rettke. Photo © 2022 Amanda Rettke. All rights reserved.

Recipe Testers’ Reviews

These muffins are light and fluffy with lots of banana flavor. So good! The slices of banana on top add to all the banana flavor in the muffin.

A single banana topped muffin on a white plate.

As I gathered everything for the recipe, I realized I was out of cupcake liners so I did not use them. I sprayed the muffin tin with non-stick spray and that worked just fine. I also mixed the dry ingredients (flour, baking soda, baking powder, salt) in a separate bowl before adding to the wet ingredients. The dry ingredients should be mixed just until combined and you need to be sure everything is incorporated.

The recipe also calls for the butter to be melted and “slightly cooked”. I wasn’t sure if that meant to browned butter but that sounded delicious so I browned the butter and think that is a great addition that adds a nice rich nutty flavor.

These banana topped muffins were so delicious. They tasted exactly like homemade banana bread. Normally banana bread is very thick and dense, but I was shocked at how light and airy the texture was.

I was also shocked at how moist these muffins were inside. The muffins were so flavorful. They had the perfect balance of sweetness and banana flavor. I was also surprised at how quick and easy it was to make the muffins. Even the most novice cook could make these muffins and not mess them up.

I liked the addition of the sliced bananas on top of the muffins. They not only made the muffins look even more appetizing, but it added another hint of sweet banana flavor. These muffins were a huge hit and everyone ate two each. Enjoy!

These easy banana topped muffins came together in 15 minutes, were moist, delicious, and allowed the banana flavor to shine through. There were no competing flavors with the addition of nuts or other fruits which I liked and the muffins were pleasantly (not sickeningly) sweet.

The muffins remained very moist the next day after storing them in a covered container. I would definitely make this again and would like to see how well it bakes in a loaf pan as opposed to a muffin tin. I did fill my tins 2/3 of the way and wound up with 13 muffins instead of 20.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

Hungry For More?

Banana Bread with Pudding Mix

Who knew the secret to the best banana bread was the addition of vanilla pudding mix, dark chocolate, and coconut?

1 hr 30 mins

Swedish Cardamom Buns

The hardest part about making these delightful Swedish pastries is choosing which combination of butter filling and sweet glaze you want.

4 hrs

Braided Cinnamon Bread

This Dutch oven braided loaf is swirled with cinnamon and topped with vanilla glaze and toasted pecans. It’s perfect anytime of the day, breakfast included.

3 hrs

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    These banana topped muffins are so delicious??you can easily prepare the muffin batter only with a balloon whisk:) in 15 minutes.! and the moment you take your first bite?? a perfect banana flavor, moist+ pluffy texture and the mouth-watering bananas on top welcomes you? in a second… and I just want to say that I added an extra ingredient? to this tasteful recipe 😉 Before sending these banana filled and topped beauties to their oven journey? I sprinkled some homemade brown sugar on top of the sliced bananas for much more caramelized taste? and appearance?

    1. Mekel, these are stunning!! Just beautiful. You’re an amazing baker. Thank you for sharing your lovely photos with us.