I used to make a double batch of muffins every weekend for quick breakfasts and lunches but have stopped doing so as the household has shrunk in size. I have one daughter who always despised banana bread and muffins as she didn't like the black specks that were visible from the fruit, so I didn't make them often. But this recipe is easy, adaptable and always moist with the bananas. For a special treat, half a cup of chocolate chips can be added to the batter. I chopped up a 3 ounce 70% cocoa chocolate bar for the double recipe I made today.
Combine
2 cups flour (I use at least 1 cup whole wheat flour)
1/2 cup sugar ( I use 1/4 cup and it is sweet enough)
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Beat together
1 egg
3/4 cup milk
1/4 cup oil
1-1/2 cups mashed bananas
Add liquid to dry ingredients and stir until blended.
Add 1/2 cup chopped walnuts, chocolate chips or raisins if desired. A friend of the family adds maraschino cherries to the recipe at Christmas time and bakes it as a loaf.
Makes 1 9x5x3 inch loaf. Bake at 350F for 65 to 70 minutes until toothpick inserted in the middle comes out clean.
Or the recipe makes 12 large muffins. Bake at 375F for about 20 minutes.
3 comments:
I have some over-rip bananas I have been wanting to use up, I think I am going to have to try these! (I usually substitute applesauce for oil though.) Chocolate in banana bread/muffins is the best!
Just found your blog- looking forward to reading through your recipes you've already posted and those you'll continue to post! I've printed this recipe and am planning on making it soon. Thank You!
Hi Jaspenelle and Julie...I just realized I am not getting email notifications on my comments. Thanks for visiting.
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