"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

The Best Banana Muffins Recipe

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This recipe for The Best Banana Muffins, by , is from Pioneer Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hiroe Reynolds
Added: Saturday, September 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
cup coarsely chopped walnuts (3 oz.), optional
1 cups all-purpose flour
1 tsp baking soda
tsp cinnamon
tsp salt
1 cup sugar
2 large eggs
cup canola oil
3 medium overripe bananas, mashed (1 cups)
1 tsp pure vanilla extract

Directions:
Directions:
Preheat the oven to 350˚. Coat a 9-by-5-inch loaf pan or muffin tins with cooking spray. Spread the walnuts in a pie pan and toast in the oven for 5 to 8 minutes, or until fragrant; let cool.
In a medium bowl, whisk the flour with the baking soda, cinnamon and salt. In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy. Add the mashed bananas and vanilla and beat until smooth. Stir in the dry ingredients until thoroughly blended. Fold in the nuts.
Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean. Let the loaf or muffins cool in the pan for 10 minutes before turning it out onto a rack to cool completely.

Personal Notes:
Personal Notes:
Make ahead: Wrap the bread tightly in plastic and refrigerate for up to 5 days or freeze for up to 2 months.

This recipe is from Food & Wine Magazine

 

 

 

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