banana bread muffins

This was my grandmother's award-winning banana bread recipe. I've modified it to fit into a busy afternoon of homework and soccer practice. Or you can bake them on the weekend, keep them in the freezer, and just pull them out as you want throughout the week.

put those over ripen bananas to good use-

the riper the better in these perfect after school snack muffins

Ingredients

• 1/2 c unsalted butter, softened
• 1 c sugar
• 2 eggs
• 3-4 over ripe bananas
• 1t vanilla
• 2 c flour
• 1 t baking soda
• 1/4 t salt
• 1/2 c walnuts (optional)

Directions

1. Preheat oven to 325 degrees. Cream the butter and the sugar until light and fluffy. Add the eggs one at a time. Add the vanilla.
2. In a separate, mash the bananas with a fork. (If bananas are soft or you using an electric mixer, skip this step. The bananas will incorporate just fine without being mashed.
3. In a separate bowl, combine the dry ingredients and sift with a whisk. Add to the wet ingredients in 2 or 3 batches. Mix just until combined.
4. Bake in greased muffin tins for 18 minutes. Muffins are done when a tooth pick stuck in the center comes out clean.
5. Let cool on a wire rack.

Makes 2 dozen muffins

I still remember my mom making these in her 1970's orange-avocado-beige kitchen. She always baked hers in a loaf pan and put walnuts in, and I would nibble around them, or pluck them right out of the thick slices and leave them on my plate. Sorry Mom!

Anyone else have a family favorite recipe that has been handed down for generations?


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