Banana Bread Muffins

By Addie

This is my mom's recipe and it is simple (for most people, me not included) and they are delicious. My mom always makes loaves of bread. I tried making loaves of bread multiple times and couldn't ever get the inside cooked right without burning the outside. So I finally said - forget that, I'm making muffins. I love the muffins because aside from the fact that they are easier for me to cook, they are also easier to eat. Just grab and go! Perfect with OJ for a quick breakfast or to pack in school lunches.

Ingredients

• 3 crushed bananas
• 1 cup sugar
• 2 cups flour
• 1/2 cup shortening
• 2 beaten eggs
• 1 tbsp sour cream
• 1 tsp baking soda
• 1 tbsp vanilla
• dash of salt

Preparation

Step 1

Bake for 25 minutes at 350 degrees.

Couple things to remember: Use bananas that are just starting to go bad. Mushy bananas always taste the best. I like to crush the bananas first before I add the rest of the ingredients. I also like to double this recipe because my family loves them (they're gone before I know it) and it's always fun to take a plate to a friend (a double batch makes around 33 muffins). Don't forget the dash of salt like I did once (really does make a difference). Don't use 1 tsp sour cream instead of 1 tbsp sour cream like I did once (also makes a difference). Don't forget the flour like I did once (makes a big difference). Don't under cook them. Don't over cook them. (Been there, done that, makes a difference.) I think I've made every mistake possible with these muffins.