Banana Bread/ Muffins Recipe

Name: Banana Bread/ Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups flour; 1 teaspoon salt; 2 teaspoons baking soda; 1 cup margarine; 1 cup white sugar; 1 cup brown sugar; 2 cups mashed ripe bananas (4-6); 4 eggs, slightly beaten; 1 cup chopped walnuts (optional); ½ cup mini chocolate chip (optional)

Servings: persons

2 ½ cups flour
1 teaspoon salt
2 teaspoons baking soda
1 cup margarine
1 cup white sugar
1 cup brown sugar
2 cups mashed ripe bananas (4-6)
4 eggs, slightly beaten
1 cup chopped walnuts (optional)
½ cup mini chocolate chip (optional)

1
Preheat oven to 350F Grease and flour pan (muffin or loaf pan).
2
Stir and toss together flour, salt, baking soda, set aside.
3
In a large bowl combine margarine, sugar, eggs and bananas until well blended.
4
Add the combined dry ingredients until batter is thoroughly blended.
5
Pour into loaf pan or muffin tins.Full recipe makes: 4 mini loaf pans ( 45 minutes).24 mini muffins (15-17 minutes)18 large muffins ( 25 minutes) 2 loaf pans ( 65-70 minutes)
6
Muffins and bread will turn dark brown, Check center for doneness with a toothpick (should come out dry).
7
Remove from oven, let cool for 5 minutes before inverting.

1280

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ½ cups flour, 1 teaspoon salt, 2 teaspoons baking soda, 1 cup margarine, and more.

Yes, Banana Bread/ Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Bread/ Muffins

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