2 Reviews

I cut the recipe in half and got 6 muffins. I used 2 small bananas the banana flavour is very good. But I find the muffins almost tough . I think with a bit of tweaking this would be a very nice recipe and might try them again using Tinkerbells idea of added sourcream Made for PAC Fall 2009

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wicked cook 46 September 18, 2009

I chose this recipe because I had bananas that were getting too dark for DD to eat, but they were still plenty good. I only had two bananas though & didn't know how much (in volume) of mashed banana I should have. I mashed the two & had 3/4 cup total. I topped it off with sour cream to make 1 cup & then added an additional 1/4 cup of sour cream. My first choice was applesauce but apparently DS ate that all up. lol Other than that substitution, I made the recipe as stated & got 12 regular sized muffins. They baked up perfectly in 20 minutes. DH had eaten 5 of these by the time I dumped them out of the pan & started photographing them, so they MUST be good! They are so moist & delicious. There is a definite banana flavor that, because of the lack of spices most banana cake, bread or muffin recipes call for, really shines through & doesn't have to compete with anything else. DH does not like cinnamon, so this recipe knocked his socks off! If you are looking for a pure banana muffin, this is THE awesomest recipe! Thanks so much for sharing your creation! We'll be making it again, for sure. Made & enjoyed for Spring 2009 Pick A Chef.

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**Tinkerbell** April 07, 2009
Banana Muffins