So today's post was supposed to be my famous banana bread recipe, however I am cooking at my mother's currently and I couldn't find a loaf pan. So my banana bread became banana nut muffins! You can adapt this to be made in a loaf pan, just change the cook time to 45 min- 1 hr or until the center has set and a toothpick comes out clean. The muffins still came out terrific, hand held happiness! This is a really great way to introduce family members who may not be so into whole wheat baked goods to a healthier bread. I use a half whole wheat flour- half all purpose flour ratio, but you can certainly go all whole wheat if you're used to a wheatier bread, or all all-purpose if you are too nervous to try the whole wheat(or that's all you have on hand). A quick tip for banana mashing: I put my bananas in a gallon size Ziploc, zip the top, mash with my hands, cut a corner out in the bottom, pipe into the batter mixture, and toss the bag. No mess no stress mashed bananas!
Ingredients: (Makes about 18 Muffins or 1 Loaf)
1 C. Whole Wheat Flour
1 C. All Purpose Flour
3/4 t. Baking Soda
1/2 t. Baking Powder
1/2 t. Kosher Salt
1 C. Sugar
1/2 C. Oil (Canola or Vegetable)
1 t. Vanilla Extract
1/2 C. Milk
3 Medium Bananas Mashed (or 2 large bananas)
1/2 C. Walnuts, chopped
Step 1: Preheat oven to 350 degrees, spray muffin pan with non-stick spray or line with paper liners. In a small bowl mix the flours, baking soda, baking powder, and salt.
Step 2: In a medium bowl beat together the sugar, oil, eggs, and vanilla until combined. Alternately add the flour mixture and the milk in 3 additions. Gently stir in the bananas and nuts.
Step 3: Fill muffin tray 1/2 to 3/4 full.
Step 4: Bake 15-20 min or until a toothpick comes out clean. Let cool, and enjoy!
MMM! Banana-y, nutty goodness!