I have very fond memories of my mom making banana bread when I was a child and teenager. She would make huge batches and either freeze the extra loaves or take them to the neighbors.
My favorite part was the top–it would get a little sticky the next day. Mom would cut a thick slice of cold banana bread and spread a little butter on top. Then she would cut the slice into little, perfect squares that were perfect for little fingers to pick up.
I don’t have loaf pans the right size to make the banana bread like she used to make. But I do have a few muffins tins. (Like 3 or 4.) The recipe works just as well in the muffin tins.
Mom’s Banana Muffins
1/2 cup butter (her original recipe calls for 1/3 cup shortening)
1 cup sugar
1 egg, slightly beaten
1 tsp. vanilla extract (another of my adaptations)
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 very ripe bananas, mashed
1/2 cup milk
Preheat oven to 350 degrees F.
Prepare a 12-cup muffin tin by greasing with non-stick cooking spray or shortening.
Beat the butter, sugar, and egg together until fluffy. Add vanilla and beat well. Sift dry ingredients together. Mix the mashed bananas with milk.
Starting and ending with dry ingredients first, add flour and bananas and milk alternately, mixing well after each addition.
Using a small ice cream scoop or a spoon, fill muffin cups about 1/2 to 2/3 full of batter. Bake at 350 degrees for about 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Remove from pan and place on a wire rack to cool.
Variations:After the final addition of flour has been added, stir in:
1 1/2 cups raspberries or blueberries
1/2 cup chopped walnuts or pecans
Bake as directed.
Muffins will keep for about a week in the fridge, or for about 2 months in the freezer. Place muffins in a large Ziploc bag and remove excess air before freezing. Let the muffins come to room temperature on a wire rack before reheating.