When we went to Ireland in 2013, one of the restaurants there served a great banana bread with dinner. It was so good. So when I came home I sent them an email asking them for their recipe.
Below is an adaptation of that recipe (sorry I can never leave a recipe alone). The original recipe included cinnamon and raisins, which I had never seen before in a banana bread recipe.
My recipe below maintains those two ingredients, and in this version, I also changed the recipe to include oats. I have to say I have a hard time not including raisins, oats and cinnamon in many of my recipes. I also reduced the amount of fat that was in the original recipe and exchanged some of the white flour for whole wheat.
Mix into medium bowl:
2 cups whole wheat flour
1 cup white flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp of cinnamon
1 1/2 cups raisins
Mix into large bowl:
2 cups rolled oats
1 cup of buttermilk or soured milk
1/2 cup canola oil
2 tsp vanilla
1 cup packed brown sugar
2 cups mashed bananas
Pour dry ingredients into wet ingredients and mix just until moistened.
Scoop into lined muffin pans. Bake for 20-25 minutes at 350 until a toothpick comes out clean.
Makes 21 muffins. You could probably make 24 muffins, they would be a bit smaller.