It’s August and that means back to school for most of the country. Today I’m going to share a recipe that I always crave this time of year. When I was a kid, my mom used to make us these yummy banana muffins. I have many fond memories of grabbing a warm homemade muffin in the mornings before heading out the door and going to school. The memories came flooding back yesterday morning when my house was filled with the wonderful smell of baked goodness as I was making a batch of these muffins for Matt and me. The recipe is actually called Favorite Banana Bread, but I prefer to make muffins just like Mom always did. This is also a great recipe to use when you have bananas that are starting to go bad and you don't know what to do with them.
½ c. butter
1 c. sugar
3 ripened smashed bananas (about 1 c.)
2 c. flour
1 tsp. baking soda
¼ tsp. salt
1 c. butter milk
* Note: if you don’t have butter milk, add one tbsp. of vinegar to one c. of regular milk
Preheat oven to 375 degrees. Beat butter till softened and add sugar. Add eggs one at a time and beat until thoroughly blended. Add bananas and mix well. Mix dry ingredients and add to mixture while alternating with the buttermilk. Pour into a 9x5 bread pan or muffin pan. Bake 50-60 minutes in bread pan or 30-35 minutes in muffin pan.
|Note: This recipe yields twelve normal size muffins, but in this picture there is twenty-four smaller muffins. I wanted to make smaller portions, so I poured the batter into two muffins pans rather than one, creating smaller muffins.|