I can’t seem to get enough banana bread, and I especially love banana muffins. These are perfect for an on-the-go breakfast (or a lazy leisurely one too, with a mug of tea or warm milk), and they make a great snack any time of day. Even better, the flavor and texture improve overnight, so you can make them in advance and enjoy them for a few days (if they last that long). This recipe is a slightly adapted version of my great-grandma Florence Robinson Beck’s (1905-1998) banana bread. (Mainly, I took her bread recipe and turned it into muffins instead.) It yields muffins that are light and moist (not soggy…