These are simply tasteful! Enjoy one with a glass of milk or a hot cup of coffee in the morning.
Here are a couple of tips
First, when you have over-ripe bananas, don’t throw them away. Throw them in the freezer. Leave the peel on the banana and toss it in the freezer. It’s that simple. When you want to make banana bread or need mashed bananas for another recipe, just pull out the number of bananas required. I only half thaw mine. They mash easily and well. Just for the record, I am not showing you a picture of frozen banana in the peel. They are dark brown and ugly but affect any of the flavor.
Secondly, when I need a measure for the muffins, I use this handy Muffin Measur-er. Some people call it an Ice Cream Scoop. Well this morning, it’s my Muffin Measur-er. This particular one measures 1/4 cup.
Farmhouse Banana Muffins
This recipe comes from Emily who lives in Honolulu. This was her great-grandmother’s recipe. (Emily, these are delicious. I love the simple flavor of the bananas and the light, fluffy texture.)
½ cups Milk
3 Tablespoons Vinegar
2 cups Flour
1 teaspoon Baking Soda
½ teaspoons Salt
1 cup Sugar
½ cups Shortening
2 whole Eggs
3 whole Mashed Bananas, Very Ripe
Preheat the oven to 350°F.
Begin by measuring out the milk and adding the vinegar to it so it sours; set aside.
In a small bowl, combine the flour, baking soda, and salt, stir with a fork to blend; set aside.
In a large bowl, using your mixer, combine the sugar and shortening. Add the eggs, one at a time, mixing until just combined. With a wooden spoon, stir in the mashed bananas. Stir in the soured milk and lastly, the floured mixture.
For Mini Muffins: Spray mini muffin pans with cooking spray and fill each mold nearly to the top. Bake 12-14 minutes. (Yield: 5 dozen)
For Standard Muffins: 15 – 20 minutes (Yield: 18)
For Loaves: Grease and flour 2 loaf pans. Divide the batter evenly into each pan. Bake 45 minutes to an hour.
Transfer muffins or loaves to cooling racks and cool completely. Store covered.