I usually double the recipe so I can make a loaf of bread and a dozen muffins. As you can see some of the muffins are missing. The kids got to them before the bread was done baking. Both the bread and muffins freeze really well, and I love the convenience for being able to pull them of the freezer for a quick and delicious breakfast.
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3 ripe bananas, mashed
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup walnuts, chopped (optional)
Mash bananas. Add vanilla, cinnamon and nutmeg to bananas mixing well. Cream butter and sugar. Add eggs and mix until well blended. Mix flour, baking soda and salt in a small bowl. Add to butter mixture and mix well. This will seem quite dry. Add banana mixture to flour/butter mixture. Add the nuts if using. We like the nuts in the bread, but not in the muffins. Pour batter into greased and floured pans.
For large loaf, bake 1 1/4 hours in a 325 degree oven. Small loaves bake for 45 minutes.
For muffins, bake 30 minutes in a 325 degree oven.