About Feast Everyday

Based in Corning, New York and the beautiful Finger Lakes. Started in 2009 by Barbara Blumer with her family and friends. Her husband, Tom, now regularly contributes, too.

Over 900 Recipes and still growing

From muffins to curries with step-by-step photos and how-to tips: see recipe index https://feasteveryday.blogspot.com/p/recipes-index.html

Search This Food Blog

Saturday, February 28, 2009

Banana Nut Bread Muffins (New Tastes of Texas)


UPDATED 2020
Found this recipe in a Texas cookbook which I bought at the Houston airport a long time ago.  I have been using it for a quite a while --- it's a great recipe.  Peg Hen uses egg substitute and margarine but I opt to use real eggs and butter.

But I was always making banana bread.  Today I made muffins.  The trick is to not over bake them.

 ---Barbara
The riper the bananas the better the flavor
Banana Nut Bread Muffins
(adapted from New Tastes of Texas by Peg Hein)

Makes 12 muffins

1/2 cup white sugar
1/2 cup light brown sugar
1/4 cup butter
2 eggs
1/2 cup buttermilk
3 ripe bananas, mashed
1 t. soda
1/4 t. baking powder
 2 cups flour PLUS 2 T.
1/4 t. salt
1/2 cup chopped pecans

Mix the sugars, butter, eggs until creamy. Add the buttermilk (be sure to shake the carton) and the mashed bananas. Mix well. Sift the dry ingredients (don't skip this step) together and add to the banana batter. Add the nuts and stir gently until mixed. Pour into a greased 9x5 inch loaf pan or even portions in a muffin pan and bake at 350 degrees for 1 hour (22-25 minutes for muffins), or until an inserted toothpick comes out clean.

Let them cool completely--- if you can wait!

B