Just about any quick bread recipe can be used for muffins, and I quickly that was an easy way to add variety to my collection.
The Kona Inn Banana Nut Bread recipe appears in the classic, Fannie Farmer Baking Book. I like this recipe because it isn’t too moist or too sweet. Although, I have modified the recipe to appease my personal taste preferences. I will include the original as well as my additions in the recipe below.
- 2.5 cups flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- (my addition) 1 teaspoon ginger
- (my addition) 1/4 teaspoon nutmeg
- 1 cup vegetable shortening (I use butter)
- 2 cups sugar
- (my addition) 1 teaspoon vanilla
- 2 cups mashed ripe bananas
- 4 eggs, slightly beaten
- 1 cup chopped walnuts
- In a medium bowl, mix together the dry ingredients – flour, salt, baking soda, and spices
- In a large bowl, beat the butter and sugar until fluffy
- Add the eggs, one at a time
- Add the vanilla and bananas.
- Slowly add the dry ingredients and stir until the batter is thoroughly blended
- Fold in the nuts.
- Pour into greased muffin tins and bake at 350 for about 15 minutes (if using mini muffins)
- Let cool slightly before removing from pan
This recipe makes a LOT of muffins: 5-6 dozen mini muffins, probably 2 dozen regular size. The recipe could easily be halved but…they do freeze well.
This post is a part of BethFishReads’ Weekend Cooking link-up. For more delicious recipes, please visit this weekly blog feature.