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