Banana Muffins
Yield:   6 large muffins or 12 medium-sized muffins
Cook Time:   30-35 minutes
Tips:   Whole wheat flour may be used instead of all-purpose flour. Chopped nuts, such as walnuts may also be added, if desired.
Suggestion:   Delicious fresh out of the oven with or without butter, or at room temperature.
  • 2 cups all-purpose flour
  • 1 teaspoon soda
  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 medium over-ripe bananas, mashed
  • 1/3 cup milk combined with 1 t. lemon juice or vinegar
  • 2 generous tablespoons sour cream
Preheat oven to 350° F.

In an electric mixer bowl, beat butter with sugar and bananas on medium speed until well-blended. Add eggs and mix again until well-blended. In a separate mixing bowl, whisk together flour and
baking soda. Add flour mixture to butter mixture, alternating with milk and vinegar mixture, ending with flour mixture. Add sour cream and mix again until well-blended. Using butter or non-stick spray, grease a 9x5-inch bread pan and pour mixture into pan. Bake for 55-65 minutes or until toothpick or sharp knife inserted into center comes out clean.