Banana nut: bread or muffins?

I pose yet another question today, along with my favorite recipe for banana nut bread.  Except I usually make muffins; I just find muffins more manageable and convenient.  Unfortunately banana nut muffins doesn't have quite the same ring to it, does it?

Ingredients:
2 cups flour
1.5 tsp baking powder
1/2 cup sugar
1/2 cup brown sugar
3/4 tsp salt
1.25 cups chopped walnuts
1/8 tsp cloves
1/2 tsp each cinnamon and nutmeg
3 - 4 bananas
1/4 cup yogurt
2 large eggs
6 tbl butter melted and cooled
1 tsp vanilla

Directions:

Preheat oven to 350 degrees.

Combine dry ingredients in a large bowl.  I like to sift the flour, salt, and sugar.  Then I add the brown sugar with a whisk so it doesn't stay lumpy.  I'm pretty haphazard in measuring spices, I usually just add a dash, a pinch, and so on.

Whisking in the brown sugar

Then combine the wet ingredients in a separate bowl.  The bananas should be pretty well black but not quite so ripe they're dripping (gross? oh yeah).  They should be pretty mushy once removed.  Bananas that haven't been frozen will yield better tasting bread.  These were on the smaller side so I used four.

The bananas should look like this

I use a potato masher to mash up the bananas and pretty much to combine all the wet ingredients.  I find it works out the lumps pretty well.  I use whatever yogurt I have lying around; today it was peach (yum!)

Mashed bananas

Blend the wet ingredients into the dry with a spoon; the batter is a bit too thick for a mixer.

Grease your muffin tins (or bread pan as the case may be) as usual, I like using butter for this.  Then sprinkle just a touch of brown sugar in the bottom of the pan and roll it around.  It won't coat as heavily as flour but leave the rest in the pan.  Fill tins/pan then sprinkle a bit more brown sugar on top.

Bake 15 - 20 minutes and cool before removing from pan.

Yields about 12 muffins

There you have it.  The brown sugar makes a really nice glaze on top and bottom but if you like a less sweet banana nut bread you could omit it and cut the sugar in the batter to about 3/4 cup total.