Banana Muffins

I tried a new banana bread recipe this morning,from Mom’s Big Book of Baking , baking it in muffin cups instead of a loaf pan. I have to say I really prefer the Bittman recipe with nutmeg and coconut.  But some folks might prefer a plainer version and this was good, just not with the flavors I’ve become accustomed to. I made it because I was out of coconut. So this is a good plain banana bread recipe. And if you prefer a bread to muffins, just bake it longer, about 50-60 minutes rather than the 20-25 minutes.  I used these Silicone Baking Cups for the first time and am in love!  The muffins came out of the liners totally easily and the cleanup was a snap!  Much easier than paper liners that often seem very attached to the muffins or the cleaning up the muffin tins. I’m a convert!

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, at room temperature
• 3/4 cup sugar
• 2 eggs
• 3 overripe bananas, mushed up a bit
• 1 tsp vanilla extract

Mix together the flour, baking powder, and salt and set aside.

In your mixer, mix together the butter and sugar, then add the eggs and mix well. Cream everything together 2-3 minutes. Add the eggs, bananas, and vanilla and beat until smooth.  Stir in the flour mixture. (If you like nuts in your banana bread, stir in 1 cup chopped nuts after adding the flour mix.)

Spoon the batter into muffin cups and bake about 25 minutes, until done in the center. (They will still look moist because of the banana.)

Freeze muffins for up to a month.