Best Ever Banana Bread

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!!!

Orange-Poppy Seed Mini-Muffins

These are "K"'s favorite breakfast treat. They are very moist and exceptionally good slathered with butter.

3          tbsp    poppy seeds
1/2       cup      whole milk
1 3/4    cups     all-purpose flour
2          tsp       baking powder
1/2       tsp       baking soda
1/4       tsp       salt
2          tbsp    grated orange zest
2          large    eggs
3/4       cup      granulated sugar
6          tbsp    unsalted butter, melted
1/2       cup      fresh orange juice, plus one tbsp
1/2       cup      confectioners' sugar


Preheat oven to 400°.

In a small bowl, combine the poppy deeds and milk and let stand for 20 minutes.

In a medium bowl whisk together flour and next 4 ingredients (through orange zest). Set aside.

In a large bowl, beat the eggs on low until blended. Add the granulated sugar, butter, the 1/2 cup of orange juice, and the milk-poppy seed mixture; beating on low speed until just combined.

Spoon the batter into oiled mini muffin cups; about three quarter full. Bake 12-14 minutes or until a toothpick inserted in center of muffin comes out clean. Let cool for two minutes then turn out.

To make the glaze, in a small bowl, stir together the 1 tbsp orange juice and confectioners' sugar until it is smooth. Drizzle over the muffins.

Yields: about 24 mini-muffins
This recipe was adapted from Williams-Sonoma Essentials of Baking.