Monday, March 9, 2009

Awesome Banana Nut Bread Muffins

I have a love. A love of banana nut bread. And in a search to find that perfect recipe, I luckily...LUCKILY found this one at OMG. Just omg. If you like banana nut bread, you MUST try this. It is definitely a sweet version of the bread. Now, I've made this a few times, but this time, I decided to go the muffin route. Mostly because they are fast, but also because they are darn cute. And the single serving portions are just an added bonus.

I'll state my changes/information here to make it easier (easier on me that is...).
1. This recipe made 12 regular muffins and two batches of mini muffins- so that's 12 large and about 60 mini.
2. The mini muffins were done at 12 minutes at 350 degrees/The regular muffins took about 17 minutes at 350 degrees


* 2 cups all-purpose flour
* 1 teaspoon salt
* 2 teaspoons baking soda
* 1 cup butter or margarine
* 2 cups white sugar
* 2 cups mashed overripe bananas
* 4 eggs, beaten
* 1 cup chopped walnuts


1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
2. Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
3. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.

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