Recipe by Gerry
An old fashioned recipe for moist and delicious banana muffins. This is a family favorite, great for brunch, coffee hour or bake sales.
Top Review by Cilantro in Canada
My kids said these were an excellent muffin. I used 1 1/4 cup of sugar and added milk chocolate chips. I soured my milk with the vinegar as suggested. These made 18 muffins and they all wanted them in their lunch the next day. I was feeling a little lazy when I made these, so as another reviewer suggested, I just added my eggs in without separating. Thanks for the recipe.
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 1⁄2 cups brown sugar (I use less about 1 1/4 cups)
- 1⁄2 cup buttermilk (OR 1 1/2 teaspoons vinegar and milk to make 1/2 cup.)
- 1 teaspoon baking soda (to be added to buttermilk)
- 2 eggs, separated (place yolks in small bowl, in larger bowl beat egg whites to stiff peaks)
- 1 cup mashed banana
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1⁄4 cup brown sugar
- 3 tablespoons flour
- 2 tablespoons butter or 2 tablespoons margarine
Directions See How It's Made
- In small bowl prepare streusel topping by combining sugar and flour, cut in butter and set aside.
- In bowl, measure flour, baking powder and salt; whisk to mix and set aside.
- Separate eggs, yolks in small bowl, whites beaten to stiff peaks in a larger bowl; set aside.
- Cream together butter and sugar in large bowl until light and fluffy, add egg yolks and vanilla extract mixing to blend.
- Add baking soda to the buttermilk, add to batter mix.
- Stir in mashed bananas.
- Add dry ingredients stirring until mixed, gently fold in the stiffly beaten egg whites.
- Fill greased or paper lined muffin cups two thirds full, topping with a sprinkling of the streusel topping mix.
- Bake in a 350 degree oven 20- 25 minutes or until golden brown; this varies from oven to oven.