Mom’s Banana Bread Muffins
| Submitted by: Deana Fleetwood, Graduate Student, Spanish Literature, Romance Languages and Literatures |
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During my first year of college, my mom would always send me back to my dorm with loads of banana bread muffins for myself and my roommate. She is Italian so we were ALWAYS well-fed, and every visitor we had growing up was taken care of. She bakes many good things, but I will only ever eat banana bread from her recipe. Nobody thought to use sour cream!
| Servings: 21 | Cultural Connection: America |
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Ingredients
| 1 cup white sugar | ½ cup vegetable oil | 2 eggs |
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| ½ cup sour cream | 2 bananas, ripe and mashed | 1-2 tsp vanilla extract |
| 1 ½ cups flour | 1 tsp baking soda | ½ tsp salt |
Instructions
- Beat sugar and oil together (with stand mixer is best).
- Add eggs, mashed bananas, sour cream, and vanilla extract. Blend well.
- Add salt, baking soda, and flour. Add flour gradually to avoid clumps.
- Fill cupcake tins with cupcake liners. Fill each liner halfway or so with batter. If desired, add walnuts and/or chocolate chips to the batter right in the tin.
- Bake at 350 degrees fahrenheit for 15-18 minutes. Poke muffins with toothpick. If the toothpick comes out clean, that means they are done.
- Remove muffins from tin and allow to cool on cooling rack. You can eat them right away, but they are always better after settling for 24 hours!
