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I have taken these wrapped up in a baggy as a little gift for teachers or friends. I have prepared this in a disposable dish and dropped off at many a bake sale. I have given these away as little Christmas gifts to my piano students. And every single time, I have switched up the recipe. You are going to love this and how easy it is to make them look pretty to give away to family and friends. Give it a try and you will see what I mean!
Check out what our friends over at The Anti-June Cleaver had to say about this:
“Banana muffins are pretty amazing and this banana muffin recipe is for those of you who really love bananas. If you prefer, this same recipe also makes a banana bread.”
Don’t let your bananas go to waste anymore! Use them in banana muffins or bread for the perfect, long lasting sweet treat.
2 cups Gold Medal flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp McCormick cinnamon (optional_
1 stick (1/2 cup) Land O’ Lakes unsalted butter, softened
3/4 cup Domino brown sugar
2 eggs, beaten
2 2/3 cups mashed ripe bananas
1 tsp McCormick vanilla extract
Preheat oven to 350 degrees F and line a cupcake pan with muffin/cupcake papers or spray with nonstick cooking spray OR lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda, cinnamon and salt.
In a separate bowl, cream together butter and brown sugar, and vanilla. Stir in eggs and mashed bananas until well blended.
Add flour mixture slowly, about 1/2 cup at a time until combined.
Pour batter into prepared loaf pan or muffin pan filling each cup about 3/4 full.
Bake in preheated oven for 16-18 minutes for muffins, and about 60 minutes for a bread or until a toothpick inserted into center comes out clean.
Let cool in pan for 10 minutes, then place on a wire rack to finish cooling.
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Quick Tip: Store in an airtight container on the counter.
Thanks again to The Anti June Cleaver for this amazing recipe.