Blue Ribbon Banana Bread Muffins Recipes

Steps:

• 1. Sift dry ingredients together.
• 2. In a large bowl cream butter and sugar well.
• 3. Add eggs and beat well until light and fluffy.
• 4. Add vanilla.
• 5. Mix banana pulp with sour cream.
• 6. Add pulp alternately with dry ingredients to butter, sugar, and eggs mixture on slow speed.
• 7. Scrape sides as needed.
• 8. DO NOT OVER BEAT. Beat only until combined. I then stir with a wooden spoon to make sure it is all combined.
• 9. Grease and flour a loaf pan, 9X5X3. Bake at 350 degrees for 50-60 minutes.
• 10. Test with a cake tester. Do not test in the crack. Test off to the side. It should come out clean, but be careful not to over bake. You want a loaf of moist banana bread.

Steps:

• 1. Preheat oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray.
• 2. In a large bowl, beat butter and sugar until creamy.
• 3. Add eggs and beat until light and fluffy.
• 4. Stir in bananas; mix well.
• 5. Add flour and baking soda.
• 6. Mix just enough to moisten.
• 7. Spoon batter into muffin cups.
• 8. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean.
• 9. NOTE: For chocolate chip banana muffins, stir in 1 cup semi-sweet chocolate chips to batter before baking.

Steps:

• Preheat oven to 350º.
• Grease 18 muffin cups or coat with cooking spray.
• In a small bowl, stir together flour, soda and salt.
• In a medium bowl, beat butter and sugar together until fluffy.
• Add eggs, mashed banana and vanilla.
• Beat 2 minutes, until well blended.
• Add flour mixture alternately with the buttermilk, stirring after each addition.
• Fold in 1/2 cup sliced almonds.
• Spoon batter into prepared muffin cups, filling about three-fourths full.
• If desired, sprinkle tops with a few sliced almonds and raw sugar.
• Bake 20 minutes or until tops are slightly browned and a wooden pick inserted in the center of a muffin comes out clean.