Monday, February 20, 2012

Banana Bread Muffins

To be more precise, I made banana bread muffin tops since my sister gave me two awesome muffin top pans (similar to the ones you can order here).  Thanks again, Amanda.

Buck loves breakfast breads and muffins, and I came through for him last week in a big way.  We couldn't get enough of these!  They were amazing!  (It probably had to do something with the sour cream in the batter.)  We highly recommend these.

I modified a recipe from AllRecipes, and it made 10 heaping muffin tops.  If you make it as a loaf of bread, bake it at 350 for 60 minutes in a 9"x5" loaf pan. 

Banana Bread Muffins

1 3/4 cup flour (I used whole wheat)
1 cup white sugar
1/2 cup (1 stick) butter, softened
2 eggs
1 tsp vanilla
1/2 tsp lemon juice
3 bananas, mashed (about 1 cup)
1/2 cup sour cream
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon

Preheat oven to 350.  Spray muffin top pans with cooking spray. 

Cream together butter and sugar.  Add eggs, vanilla, and lemon juice; mix well.  In a separate bowl, combine flour, baking soda, salt, and cinnamon.  Stir into butter mixture until smooth.  Fold in sour cream and bananas.

Put two heaping tablespoons of batter into each muffin top cup.  Bake for 22 minutes, turning the pans after 12 minutes.  Cool pans on racks before removing muffin tops.

1 comment:

  1. Wow! who knew that banana bread could get better than it already was? These look scrumptious. :)