Friday, November 8, 2013

Foodie Friday - I'm Baking Banana Muffins

My grandma makes the best banana bread in the world - you can ask anyone who's tried it, and she will swear up and down that it's the pan she uses. I have tried my hand at it and it's turned out decent but not the same, once it even broke my oven. Who am I to argue with a 92 year old woman? So seeing as her recipe wasn't going to turn out anyway since I obviously don't have a circa 1960 loaf pan, I decided to use hers as a base to make my own version. Where she calls for shortening I used butter, I cut the sugar with honey and these babies were gobbled up by my daughter and her friend she had over for a sleepover last weekend.

Banana Muffins

4 Ripe Bananas
2 Eggs
2 C Flour (I use whole wheat)
1/4 C Honey
1/4 C Sugar
1/2 C Butter softened
1 tsp baking powder
1 tsp vanilla

Mix flour and baking powder in a bowl, set aside. In another bowl, cream butter with eggs, vanilla honey and sugar, mash in banana and add dry ingredients until combined.

Bake at 350 - mini muffins should take 20-25 minutes where if you fill a loaf pan it will take 45 - 50 minutes. I was able to get 24 mini muffins and a small loaf from this recipe.

Of course they go great with coffee!

I'm linking my sister Muffin-Top-Less Mom for her Foodie Friday - you will love the Paleo Banana Bread recipe she has over there today!

What's your favorite fall time recipe?

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