Banana Bread, Banana Muffins, and Corn Muffins

Instructions:
step 1 Preheat oven to 350°F (175°C). Grease a loaf pan and/or line a muffin tin with paper liners.
step 2 For banana batter, combine mashed bananas, melted butter, sugars, eggs, and vanilla in a large bowl.
step 3 In another bowl, whisk together flour, baking soda, salt, and cinnamon.
step 4 Add dry ingredients to the banana mixture and stir just until combined. Fold in walnuts or chocolate chips if using.
step 5 Pour into loaf pan for banana bread or spoon into muffin liners for banana muffins.
step 6 Bake banana bread for 50–60 minutes or muffins for 18–22 minutes, or until a toothpick inserted comes out clean.
step 7 For corn muffins, whisk cornmeal, flour, sugar, baking powder, and salt in a bowl.
step 8 In a separate bowl, whisk milk, melted butter, and eggs. Add to dry ingredients and mix until just combined.
step 9 Spoon corn muffin batter into prepared muffin cups.
step 10 Bake for 15–18 minutes or until lightly golden and a toothpick comes out clean.

Storage and Reheating Tips:
Store banana bread and muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Corn muffins can be stored the same way. Reheat in the microwave for 10–15 seconds or warm in a 300°F oven for 5–10 minutes to refresh texture.