KC's Banana Bread Muffins
KC made the best banana bread ever and she shared her recipe with me. I use her recipe and make muffins instead opf a loaf.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/2 cup butter
- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 cups sugar
- 1 cup bananas mashed, (usually 3)
- 1/4 cup sour buttermilk
- 1 tbs vanilla
- Carbohydrate 357.123753999352 g
- Cholesterol 989.928633640954 mg
- Fat 241.192488116588 g
- Fiber 5.74209312303861 g
- Protein 19.4086273318358 g
- Saturated Fat 149.676144607171 g
- Serving Size 1 1 Recipe (1216g)
- Sodium 85552.1626080345 mg
- Sugar 351.381660876314 g
- Trans Fat 18.3304189748502 g
- Calories 3599 calories
Preheat oven at 350 degrees. Cream butter and sugar together, then beat in eggs, bananas, and vanilla. Mix flour, baking powder, baking soda and salt in separate bowl. Add to creamed mixture atlernately with milk, beating well after each addition. Bake in greased 9x9 pan for 50-60 mins or 9x5x3 loaf pan for 60+ mins. Use toothpick to test, ready when pick is clean after poking center of bread. Cover with tin foil last 15 mins to prevent browning. *To sour milk=1/4 tbsp lemon juice or vinegar with 1/4 cup milk. Stand 5 mins For muffins, line muffin pan with liners, fill 2/3 and bake until toothpick comes out clean when inserted, about 15 minutes.
