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Banna Bread/Muffins Recipe

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This recipe for Banna Bread/Muffins is from The Hutton/Deutmeyer Family Cookbook December, 2019, 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 cup granualted sugar
8 tablespoons (1 stick) real unsalted butter at room temperature. (You can leave it sit out or microwave it for a few seconds to thaw it out.
2 large eggs
3 ripe bananas (you can use bananas you froze that were ripe or fresh overripe bananas)
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Directions:
Directions:
Preheat oven to 325º
For bread - Butter a bread loaf pan
For muffins - use cupcake liners in a cupcake tin
Cream the sugar and butter in large mixing bowl until light and fluffy. Add eggs one at a time beating well.
In a separate small bowl, mash the bananas with a fork, mix in milk and cinnamon.
Add the banana mixture to the large mixing bowl with sugar and butter.
Add the dry ingredients and mix by hand until the flour all disappears.
Pour batter into the bread loaf pan or scoop into cupcake liners filling the liners at least 1/2 full.
For bread bake 1 hour 10 minutes until a toothpick inserted in the center comes out clean.
For muffies, bake 15 to 20 minutes. Watch closely. They bake much quicker.
When done baking, take muffins out of tin immediately. For bread, wait 10 minutes and then flip over and take out of bread pan.

Serve warm with butter!

Number Of Servings:
Number Of Servings:
15 muffins or 1 loaf
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
These are excellent but we prefer them as muffins. They bake quicker and don't get as brown on the outside as muffins.

 

 

 

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