I love lazy Sunday mornings! We usually spend it out on the back porch with a hot cup of coffee and something fresh out of the oven. This last Sunday, which happened to be Easter, we enjoyed these banana muffins right out of the oven while we watched E hunt for Easter eggs. It was a perfect Easter morning.
This banana bread is super moist; almost a cake consistency. It literally melts in your mouth. Add a little butter and you have heaven. You can give it a little crunch by adding nuts. Walnuts or pecans work best but any kind you like will do. I have even had people tell me they add pumpkin seeds. To each their own, right. I used to add walnuts but my kids won't eat it with the nuts included soooooooo, well you know, they got axed. I hope you enjoy them as much as we do. They rarely last 15 minutes.
1/2 cup margarine, softened
1 cup sugar
2 lg eggs
3 med bananas, slightly over ripe
1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp salt
nuts, optional
Preheat oven to 350°. Spray muffin tins with oil or insert muffin liners.
In a medium bowl, whisk together the flour, baking soda, and salt, set aside.
In a large bowl beat together margarine and sugar until light and fluffy, 2-3 minutes. Add eggs one at a time, mixing well after each addition. Next add the banana and beat on medium until most of the lumps are gone. Add the flour mixture beating until just combined. Scrape down the sides of the bowl.
Fold in the nuts (if using). Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in middle comes out clean.
Adapted from: Grandma Godfrey's recipe
Enjoy!!!
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