After searching online and through my many cookbooks for just the right banana muffin recipe, I found the best one in a cookbook given to me many years ago by an old office mate. The front cover of the cookbook fell off a long time ago, so I have absolutely no idea how old the cookbook is! The original name of the recipe was "Banana Tea Bread." I had to adapt the recipe several times to get it just right :)
Ingredients:
Cathy has been "retired" from the paid workforce since 1996 to raise her family which includes one husband, one third grader, one teen and one stepson. She has been cooking and baking for as far back as she can remember for her family and friends in "Cathy's Kitchen." She is excited to be able to share her recipes as well as her cooking and baking hints with other home cooks. Please feel free to comment or ask a question about her recipes or about cooking and baking in general.
3 medium size ripe bananas
1 3/4 cups white flour
1/2 cup white sugar
2 large eggs
1/2 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons margarine or butter (softened)
Directions:
Preheat oven to 375 degrees and fill 12-muffin tin with paper liners. Mash bananas in separate bowl with fork. Put bananas and margarine or butter in a larger bowl and add the rest of the ingredients to it. Mix until well combined. Fill the liners with about 3/4 of the mixture. Bake about 20 minutes or until a toothpick inserted into the middle of the muffins comes out clean. Cool about 10 minutes on wire rack. For a variation, try adding about 1/4-1/2 cup of chocolate chips to the batter before baking. The last time I made these I used dark chocolate chips :)
To read more from Cathy, visit onthemenutodayatcathyskitchen.blogspot.com/
