Prep 30 mins
Cook 20 mins
These are always moist and tasty! This was one of the recipes that convinced my boyfriend to become my husband 37 years ago. The secrets to making these especially wonderful are make sure your bananas are so ripe they are black and having them mashed and frozen is even better, and make sure you freeze the muffins before you eat them so that their moisture distributes through the whole muffin. TIP: The bananas at minimum need to have black spots on the peels but letting them ripen to all black is best since that is when they are at their sweetest. Since it is difficult to get the right amount of bananas ripe at the same time, peel and individually freeze them in a container until you get enough of them or enough time to make your muffins. Bananas that are black on the outside, mushy and slimy on the inside, or that have been frozen are perfectly fine to use in baking--they are not spoiled!
- 1 1⁄2 cups white sugar
- 1 cup sunflower oil (or your favorite oil)
- 2 large eggs
- 20 ounces very ripe bananas (approx. 4 large mashed)
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla
- 1⁄2 cup milk
- 2 teaspoons baking soda
- 2 tablespoons white vinegar
- 4 cups white flour (sifted, can use white whole wheat flour but use less)
- 1 cup walnuts (optional) or 1 cup pecans (optional)
- Cream sugar and oil together.
- Add each egg individually while still beating.
- Add mashed bananas, salt and vanilla and beat well.
- To the milk, add baking soda and vinegar (this will foam up) and add to mix.
- Add flour in 1/2 cup increments until mix is thickening but still pourable. (You will definitely need less flour if your bananas have not been frozen or if using a whole wheat flour.). If you wish, add nuts to the mix or reserve to place on top before putting in the oven.
- Spoon mix into 12 texas size muffin tins (I like to use muffin papers).
- Bake at 350* or lower for approximately 20 minute until centers are done. Cool completely on rack. Freeze muffins at least 2 hours for maximum flavor and moisture.
- OPTIONAL: spoon mix into washed & dried metal food cans (e.g 15-20 oz. canned vegetable or fruit cans) until half full and bake at 325* until toothpick comes out clean in center. Allow cans to cool upside down and bread will come out easily in 20 minutes. These "rolls" can be cut into perfect rounds and are pretty when served.