This was my first time making banana anything from scratch. I’ve been making pumpkin bread and muffins for years, but mashing bananas was overboard for me, so I always just bought a jiffy mix or something for banana. However, I had 4 bananas that no one had eaten and they were ripening fast! So, I went to the Pioneer Woman Cooks site first and found a recipe that sounded okay, so I read the comments to see if anyone had altered anything the way I so often do because I’m lazy and can’t follow directions. Lo and behold, there was a comment about a different banana bread that sounded “easier” which is the equivalent of “lazier” to me!!
I used the recipe as a guideline, and although a couple of ingredients were different, I did measure them out because it’s baking. I used butter flavored Crisco because it’s what I had in the pantry, and whole wheat flour because I was sending these with the health-conscious Clint. I also used regular white sugar because I didn’t have enough of the organic, unbleached sugar I usually keep on hand.
I peeled the 4 bananas and cut out the bad spots and ended up with about 3 bananas.
I mashed them up with a fork, just like the directions said! I did put them into a measuring cup to see how much I had and it was about one and a fourth cups, so I used them all.
Then I measured the dry ingredients into a separate bowl and stirred and fluffed with a fork (my version of sifting).
Then I measured out the shortening and sugar and added the beaten eggs…
set my mixer on “Creaming”…
and prayed this is what it was supposed to look like.
Now I followed the directions in that I did alternate adding the flour mixture and then the bananas, but I did not do this by hand. I let the mixer on “Mix” do it for me. I added the pecans by hand and folded them in with the spatula.
I decided to make these into muffins instead of a loaf of bread so that I could put them in ziploc bags and Clint could just pop them into his mouth when he wanted a quick snack. I wanted them bite-sized without being “mini muffins” because I don’t have any “mini-muffin” papers. I sprayed the papers to keep the muffins from sticking.
I used a large serving spoon to put the batter into the cups and then baked them for 18 minutes in a 350 degree oven. I had to google how long to cook muffins because the original recipe was for bread.
I have to admit, I was scared when I took them out of the oven. They were awfully pale looking. So I slathered them with butter and let it melt across the tops before I took a picture…
Then I broke one apart, took this picture, then made Clint taste. I got a thumbs up so I tasted it. It is good!
UPDATE 2013: I’ve made these numerous times since this first post and they’re way better than the pictures look! I use processed wheat flour now, and it’s a lot lighter than the whole wheat flour, so they look better… I also tend to put streusel on top of all my muffins!!
- 1 3/4 cup flour
- 2 3/4 tsp baking powder
- 1/2 tsp salt
- 1/3 cup shortening
- 2/3 cup sugar
- 2 eggs (beaten)
- 1 cup mashed bananas
- 1/2 cup nuts (optional)
Preheat oven to 350 degrees.
Mix dry ingredients together and set aside (not the sugar!) Mash bananas with fork, measure and set aside also. Beat shortening with sugar and eggs until fluffy. Add flour mixture; alternate with mashed bananas. Mix only until dry ingredients are moist.
Pour into a greased muffin pan or with paper liners.
Bake at 350 deg for 18 minutes. (If you're making this in a loaf pan, the original directions say to bake for 40 minutes.)