Olga's Banana Muffins Recipe #380581
I grew up with these muffins, and they are absolutely the best banana muffins I have ever eaten. They are moist in the middle with slightly sticky tops, and like gingerbread, they get better overnight. It's the perfect way to use up mushy bananas, and they make the whole house smell delicious!
by Madi Elbgal
45 min | 10 min prep
SERVES 6 -12 , 12 Muffins
- 1/4 lb butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 2 mushy bananas
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup buttermilk, yogurt or sour cream
- 1 teaspoon vanilla
- 1/2 cup nuts (optional) or chocolate chips (whatever you like) (optional)
- Preheat oven to 350* F.
- Cream together the butter and sugar until smooth and slightly fluffy.
- Add eggs one at a time, beating after each addition.
- Add the bananas--it's easier if you break them up into pieces.
- In a seperate bowl, sift together the flour, baking powder and salt.
- Add the flour mixture to the banana mixture ( it should a bit dry).
- Add the buttermilk/yogurt/sour cream and vanilla.
- Stir until fully mixed.
- Pour into lined or greased muffin tins; if you use a full half cup of batter per muffin, you should get about 12 muffins.
- Bake for approximately 35 minutes, until a toothpick comes out clean.
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5 stars