The Bold, The Beautiful, The Bountiful Banana Muffin Recipe

I have taken these wrapped up in a baggy as a little gift for teachers or friends.  I have prepared this in a disposable dish and dropped off at many a bake sale.  I have given these away as little Christmas gifts to my piano students. And every single time, I have switched up the recipe.  You are going to love this and how easy it is to make them look pretty to give away to family and friends.  Give it a try and you will see what I mean!

Don’t let your bananas go to waste anymore! Use them in banana muffins or bread for the perfect, long-lasting sweet treat.

 

Ingredients

2 cups Gold Medal flour

1 tsp baking soda

1/4 tsp salt

1/2 tsp McCormick cinnamon (optional_

1 stick (1/2 cup) Land O’ Lakes unsalted butter, softened

3/4 cup Domino brown sugar

2 eggs, beaten

2 2/3 cups mashed ripe bananas

1 tsp McCormick vanilla extract

Instructions

Preheat oven to 350 degrees F and line a cupcake pan with muffin/cupcake papers or spray with nonstick cooking spray OR lightly grease a 9×5 inch loaf pan.

In a large bowl, combine flour, baking soda, cinnamon and salt.

In a separate bowl, cream together butter and brown sugar, and vanilla. Stir in eggs and mashed bananas until well blended.

Add flour mixture slowly, about 1/2 cup at a time until combined.

Pour batter into prepared loaf pan or muffin pan filling each cup about 3/4 full.

Bake in preheated oven for 16-18 minutes for muffins, and about 60 minutes for a bread or until a toothpick inserted into center comes out clean.

Let cool in pan for 10 minutes, then place on a wire rack to finish cooling.

 

 

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Quick Tip: Store in an airtight container on the counter.

 

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