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Shelley Potter's Banana Bread Muffins Recipe

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This recipe for Shelley Potter's Banana Bread Muffins is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 egg
1/4 c. butter or margarine
1 c. bananas, mashed
1 c. sugar
2 c. flour
1/4 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1/2 c. walnuts or pecans (optional)
Directions:
Directions:
Preheat oven to 325º F.

Mix egg, butter, banana and sugar on low until smooth.

Combine the dry ingredients and add the banana mixture. Stir until moistened.

Turn into greased muffin tins (or a greased loaf pan, if you prefer).

If you use nuts, you can add them during the mix, after the batter is in the pan or both, depending on your love of nuts with banana bread.
Number Of Servings:
Number Of Servings:
12 muffins or 1 loaf
Preparation Time:
Preparation Time:
10-15 minutes
Personal Notes:
Personal Notes:
When I realize halfway into making these that I don't have enough banana, I've added plain Greek yogurt to the mixture until the batter is the right consistency. Works fine, adds a little nutrition, too!

I've also added dried cranberries or chocolate chips or blueberries to the batter before baking. Delicious!

This recipe is from my friend, Shelley Eubanks Potter '78. I bet I've made it 20 times, at least!

 

 

 

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