One of the first things I learned to bake was banana bread. I have been baking it since I learned how to treat myself with homemade cakes and breads and love nuts in mine. My husband just to happens to love it too, but not so much with nuts. So I am giving you my basic banana bread recipe handed down to me and used throughout the years so you can touch it up with either nuts or not. This recipe will take it. Even raisins are good in it.
For this post I used my recipe as Banana Muffins. This recipe is perfect for portion sized treats to take to the office or have a snack, the muffin tin is a great substitute for the loaf pan in many recipes so I do change out from time to time. Either one will work here.
Banana Muffins – Mrs. Shecky’s
- Hand Mixer – Optional
- Muffins Tins (Enough for 12)
- 2 c Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 2 Eggs
- 1 c Sugar Granulated
- 2½ large Bananas Over-ripe & brown **See Note Below
- ¼ c Sour Cream
- 1½ tsp Vanilla
- ½ c Sunflower Oil or Vegetable
- 1 tsp Cinnamon Ground
- ½ tsp Clove Ground
- ½ tsp Allspice Ground
- Nuts Chopped – Optional
Preheat Oven to 350°
Prep muffin tins with spray, butter or liners
- Combine flour, baking soda, baking powder and salt in a bowl and whisk until blended.
- Cream the eggs and sugar together in a large bowl well.
- Stir in the banana, sour cream, vanilla, sunflower oil, and spices and blend.
- Then add one third of the flour mixture at a time to the wet ingredients. Do not over blend. Blend until it is just combined. (If you want to add nuts add now and blend in)
- Pour into prepared muffin tins
Bake for about an hour.
Cool for 15 minutes then turn onto cooling rack.
Feel free to add nuts, chocolate chips, fruits or seeds to this recipe. Swirl sour cream frosting or any other goodies to it. For breakfast it is great with just coffee or milk and I personally love a piece of bacon to snack on with it. It’s really a great basic go-to that is easy to make and is very delicious.