Monday’s Menu: Banana Bread/Muffins

We eat lots of bananas in our household. But there always seems to be a couple that brown too quickly so my picky-eaters won’t finish them. So I pop them in the freezer for future use. Once they begin falling out of the freezer I am reminded it’s time to make another round of muffins. My mom passed this recipe on to me years ago. She uses this recipe to make full-size loafs of banana bread. My little ones favor the mini-muffin size as pictured here. They freeze perfectly so I’m baking a batch to bring in for special snack at our nursery school later this month (I just have to leave out the nuts due to allergies in the class.)

Ingredients

• ½ cup cooking oil
• 1 cup sugar
• 2 eggs beaten
• 3 ripe mashed bananas
• 2 cups flour
• 1 tsp. baking soda
• ½ tsp. baking powder
• ½ tsp. salt
• 3 tbsp. milk
• ½ tsp. vanilla
• ½ cup chopped nuts (I usually use walnuts)

Begin by preheating the oven to 350 degrees. Beat oil and sugar, add eggs and banana. Then beat well. Add the remaining dry ingredients, the milk and vanilla. Mix well and stir in the nuts. Pour into a greased, floured loaf pan. Bake for one hour. When I use my mini-muffin pan I bake for 20-25 minutes.

– Jill