This time around I thought I would switch things up a bit and try making muffins out of this batter. But then when I piped a huge dollop of cream cheese frosting on top, Im pretty sure these went from breakfast food to dessert! They were definitely more like cupcakes than a quick bread.
Heres the M-ster mashing her bruised bananas (look at that furrowed brow, she is working so hard):If you dont feel like this more decadent version of banana bread, try it the classic way in a loaf pan, you won't be disappointed!
Bay Street Inn Banana Bread
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 c. butter, softened
1 c. sugar
1 tsp. vanilla
3 medium bananas, mashed
1/2 c. milk
*Preheat the oven to 350 degrees. Grease and flour a loaf pan, or place paper liners in a muffin pan.
*Combine the flour, baking powder and soda and the salt in a small mixing bowl and set aside
*Cream the butter and sugar in a large mixing bowl
*Beat in the eggs one at a time. And then stir in the vanilla
*Stir in the flour mixture, alternately with the banana and milk, beginning and ending with the flour mixture
*Pour the batter into the prepared pan and bake for about 10-12 min. for mini muffins, 18-20 min. for standard muffins, or 1 hr and 10 min. for a loaf. Cool the bread for 10 min. before removing from the pan.
-You can loosely cover the bread with foil if you feel it is browning too quickly