Going Banana’s!

How many times do you buy a bunch of banana’s and a few days later find that they are over ripe and no one will eat them?  I had good intentions when I bought a bunch at Sam’s last week to add to our lunches, and smoothies for breakfast throughout the week.  There was just too many of them.

I still have a few bags of chopped banana pieces in the freezer for smoothies, so I decided to make a double batch of banana muffins.

My favorite Banana Muffin recipe is quick and easy.

  • 1 stick butter (room temperature)img_1242
  • 1 cup sugar
  • 2 eggs
  • 1 t vanilla
  • 1/2 t salt
  • 1 t baking soda
  • 1 t baking powder
  • 1 1/2 cups flour
  • 3 medium bananas

Cream butter and sugar.  Add eggs, vanilla, salt, baking soda, baking powder, flour, and bananas.  Mix until all ingredients are combined.  Full muffin tins 2/3 full with batter.  Bake at 350 for 15-20 minutes.  This can also be made in a loaf pan.  Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.

To make Chunky Monkey Muffins, add a cup of chopped pecans and half a bag of milk chocolate chocolate chips.  (in the cute little plaid cups)img_1243-1

We enjoyed a few of these muffins Sunday afternoon with a cup of coffee.  The rest I stored in the freezer for a later use.  Weekend breakfast, lunch treat, or a surprise gift for a friend.

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