My search is over!
I have been searching for a banana bread recipe I love for months...maybe even a year or more, now that I think about it.
I've found lots of recipes that seemed over-complicated...or included too many expensive ingredients...I've even made a few and not been happy with any of them.
Last week, I posted a request on Facebook and within a few hours had a recipe in my inbox from the mom of a dear friend from high school and college.
I could hardly wait to make it, and I was so thrilled with the result. The recipe will make 24 muffins or two loaves...or 12 muffins and one loaf, which is what I did. Either way, they're moist, freeze well and the recipe is so easy. The kids and I all loved them and Caleb even asked if we could buy some more rotten bananas and make more.
Banana Bread/Muffins
recipe courtesy of Shirley Baggett Austin
1/2 c butter
1 c sugar
2 eggs beaten
2 T sour milk*
1 t lemon juice
1/2 tsp baking soda
1 1/2 t baking powder
1/4 t salt
4 ripe bananas (mashed)
2 c flour
1 1/2 c walnuts
*to make sour milk - add 1/2 t white vinegar to regular, whole milk
Cream butter, sugar and eggs in large bowl.
Add remaining ingredients and mix on low until well blended.
Drop by spoonfuls into muffin cups or split between loaf pans.
Bake muffins at 350 for 15 - 20 minutes or loaves for about 45 minutes.
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