1 egg
1/3 c. milk
1 c. mashed bananas (2 or 3 med. sized)
1/2 c. vegetable oil
2 c. flour
1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. milk
1 c. mashed bananas (2 or 3 med. sized)
1/2 c. vegetable oil
2 c. flour
1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 teas. vanilla
1/2 c. chopped nuts
1/2 c. chopped nuts
Preheat oven to 400 degrees. Grease bottom of 12 medium muffin cups. Beat egg, stir in milk, oil and bananas. Stir in remaining ingredients all at once until flour is moistened. (The batter will be lumpy). Fill muffin cups 3/4 full. Bake until golden brown, about 20 minutes.
5 comments:
I threw some bananas in the freezer a couple weeks ago...someone told me to do that if I didn't have time to make banana bread when they were ready. I REALLY need to take them out and test the advice. :-)
that is a great idea!! let me know-I may do that is the future.
These are also great w/ out the nuts. We also like mini chocolate chips (semi-sweet or dark) in them.
I'm 100% a female (no nuts) banana bread gal. :-) :-)
I'm with Nej. Ever since I had my teeth knocked out in an automobile accident, I use chocolate chips instead of nuts where possible. The nuts get stuck in my bridge. But I do love banana chip bread!
truth be told-I use pecans when I am trying to get a bit more protein in my kids...chocolate when i need to feel better. With a cold glass of milk or a steamy cup of coffee-either one is beyond tasty.
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