Banana Bread (Muffins)

After trying twice to make banana bread with NO success (the outside was burnt to a crisp, and the inside was still runny! GROSS!!), my mom-in-law suggested making muffins instead. Total success. I had to play with the times and I have a gas stove, so if yours is electric you will have to figure out your own time. I just use the Betty Crocker recipe

What you need:

1-1/4 cup sugar

1/2 cup butter (softened)

2 eggs

1/2 cup milk (the recipe called for buttermilk, but I never have any so I always use regular milk)

1-1/2 cups ripened bananas (3-4 whole bananas)

1 tsp vanilla

2-1/2 cups flour

1 tsp baking soda

1 tsp salt

1 cup nuts (optional)

1 cup chocolate chips (optional, and I don't use them)

What to do:

Preheat oven to 350.

Combine sugar and butter in a large bowl. Beat until creamy. Stir in the eggs.  Add bananas, milk, and vanilla, beating until smooth.  Add in flour, baking soda, and salt (I normally stir the baking soda and salt into the first cup of flour so you don't get a salty spot in your muffins!) Beat until smooth. Stir in the nuts. 

Line muffin tin with muffin cups. The muffins don't rise a ton so you can fill them close to the top.

Cook 25 minutes (it took me a while to get the timing perfect. I normally pull them out when they are lightly browned on the top and take them out of the muffin tins so they don't keep baking.

My husband and I LOVE to have these as a nice change to the daily granola bar breakfast. And it totally makes me feel like a good wifey since I can bake breakfast muffins!!