The Gourmet Mama

I like banana bread as much as the next person, but it’s hard for little kids to eat a slice of it. The stuff tends to fall apart and we always end up with crumbs everywhere and tears because a piece broke off and fell on the floor. Soooo . . .

Banana muffins! They’re just the right size for toddler hands, all the flavor of the banana bread and much easier to pop in a lunch to take to work. These are really very easy to make and a great way to use up those blackening bananas that no one wants to eat. If you don’t have enough bananas at first, just peel the ones you have and toss them in the freezer. Do this enough times and you’ll eventually have enough for the recipe!

Quick Banana Muffins

18 muffins

6 ripe bananas
2/3 c. melted butter
1 1/2 c. sugar
2 eggs
2 tsp. vanilla
1 pinch salt
2 tsp. baking powder
3 c. flour

Preheat oven to 350º. Grease two loaf pans.

In a bowl, mash the bananas with a fork. Mix in melted butter, vanilla and eggs.

In a separate bowl, mix sugar, salt, flour and baking powder. Add to the banana mixture and stir until thoroughly mixed. Pour into muffin tins and bake for 25-30 min. or until a toothpick stuck in the middle comes out clean.