2 cups mashed overripe bananas (some black on the ouside or heavily spotted)
3 eggs
3/4 cup vegetable oil
1 teaspoon vanilla flavoring
1 cup sugar (or 1/2 cup sugar plus 1/2 cup Splenda)
2 cups flour
2 tablespoons wheat germ (if desired)
2 tablespoons ground flax seed (If desired)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped pecans or walnuts to sprinkle on top
1/2 cup mini morsel chocolate chips to mix in if desired
Instructions
Mix banana, eggs, oil, sugar, and vanilla with beater. Blend in dry ingredients until
mixture is smooth.
Pour into paper or foil lined muffin tins, filling 3/4 full. Sprinkle nuts on some if desired.
Sprinkle one teaspoon mini morsels on others, mixing morsels in with handle of a spoon
or toothpick. Bake muffins at 350 for 18 minutes, until top is firm to touch.
For banana bread- works best in mini bread pans, bake for 25-35 minutes, until
toothpick inserted in center comes out clean. Bundt pan works OK, bake 35-45
minutes, but big loaf pans leave the center raw.
I freeze my bananas when they are overripe. I make this recipe when I have 5 or 6 in
the freezer. Thaw in microwave, drain off liquid, and blend with stick blender and it
works as well as fresh bananas. I make this whole recipe with my stick blender!
Serving
Suggestions
This recipe freezes well as it is very moist.
Originally Submitted
8/22/2010
0 Out of 5 from
0 reviews
You can add this Maui Banana Muffins (or Bread) recipe to your own private DesktopCookbook.
 Recipe "Pin It"){kind=logo}
