Banana Muffins

image

MMMMMM…We love Banana Bread. Whether it is a muffin as in this recipe, or a loaf, it’s delicious. I’m just going to say it, I think this is the best recipe, and I’ve tried lots. It’s quick and easy, and very moist. My Mom has been making this Banana Bread my whole life. She’s passed the recipe on to my sister Karen and I and we too bake it all the time. Karen has won two blue ribbons in her local Four Town Fair in Connecticut, and we have all shared this recipe with numerous people. Both Mom and Karen would bake this Banana Bread and bring it to my former hair salon for the clients to enjoy, and so many people wanted the recipe that Mom just started printing out copies to hand out when requested. You can vary the recipe by adding things like chocolate chips or nuts if you like. For us, it’s perfect the way it is. One other note, the recipe calls for Crisco Vegetable Oil. Mom insists that it’s the best oil to use, and because Mom is the wisest women I know, I do what she tells me. I have made it with other brands, and also canola oil (don’t tell Mom). It’s fine if you’d rather use them but honestly there is a difference. I’ll just keep doing what I’m told. 🙂

The more freckled and riper the bananas are the better. We don’t always eat our bananas fast enough, and when they get too ripe I make this bread. If you don’t have time to make the bread right away just freeze the bananas and thaw them when you have the time, and it still comes out perfect. Enjoy with a cup of coffee, tea, glass of milk, shmear of butter or cream cheese, or like me, warm just out of the oven with nothing on it!

See the end of this post for the full recipe. 🙂imageFirst use a fork and mash your bananas. They don’t need to be pureed, and I think it’s better to have little bits of banana.imageNext cream your sugar and eggs together until light and fluffy.imageSlowly add in the vegetable oil, and mix to combine.imageNext add a teaspoon of vanilla.imageAdd in the mashed bananas to your wet ingredients.imageIn a separate bowl first, combine the flour, salt and baking soda. Then slowly add the flour mixture, and mix until just combined. Do not over mix the batter.
imageDon’t worry if you see lumps. That is just the banana bits and that’s just fine.imageFill your lined muffin tins, approximately 1/3c each. You can also pour the batter into 2 loaf pans for a shorter Banana Bread loaf.imageBake the muffins or loaves at 325 degrees. The muffins take about 28 minutes(in my oven) and the 2 loaves take about 50 minutes. Turn your loaf and muffin tins 180 degrees half way through for even baking. The Banana bread is done when the top is a nice light golden brown color, the top springs back when lightly touched, and when a toothpick inserted in the middle comes out clean.imageEnjoy!imageBanana Muffins  (Yields 12 muffins or 2 short loaves)

Ingredients:

4 Ripe Bananas, mashed

1 c Sugar

2 Large Eggs

3/4 c Crisco Vegetable Oil

1 tsp Vanilla Extract

2 c All Purpose flour

1 tsp Baking Soda

1 tsp Salt

Procedure:

1. First use a fork and mash your bananas. They don’t need to be pureed, and I think it’s better to have little bits of banana.

2. Next cream your sugar and eggs together until light and fluffy.

3. Slowly add in the vegetable oil, and mix to combine.

4. Next add a teaspoon of vanilla.

5. Add in the mashed bananas to your wet ingredients, and mix to combine.

6. In a separate bowl first, combine the flour, salt and baking soda. Then slowly add the flour mixture, and mix until just combined. Do not over mix the batter. Don’t worry if you see lumps. That is just the banana bits and that’s just fine.

7. Fill your lined muffin tins, approximately 1/3c each. You can also pour the batter into 2 ungreased loaf pans for a shorter Banana Bread loaf.

8.Bake the muffins or loaves at 325 degrees. The muffins take about 28 minutes(in my oven) and the 2 loaves take about 50 minutes. Turn your loaf and muffin tins 180 degrees half way through for even baking. The Banana bread is done when the top is a nice light golden brown color, the top springs back when lightly touched, and when a toothpick inserted in the middle comes out clean.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s