Banana Bread (Muffins) Jan's
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 TBSP Butter1 Cup Mashed Ripe Banans (about 2)1/2 Cup Light Sour Cream2 Large Eggs1 1/2 Tsp. Vanilla2 Cups All-Purpose Flour3/4 Cups Granulated Sugar1 Tsp. Baking Salt3/4 Tsp. Baking Powder1/2 Tsp. Salt1 Cup Toasted, Chopped Walnuts (optional, not counted for nutritional values)
Preheat oven to 350 degrees. Prepare loaf pan or muffin pan with cooking spray.
Puree the bananas, sour cream, eggs and vanilla.
Sift flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add softened butter and mix on medium-low speed until well blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.
Pour into pan. Bake until lightly browned and bread bounces back to touch. For loaf pan, about 1 hour. For muffins, about 35 minutes. Cool completely. Nutrition based upon 12 large muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user JANICEMC.
Puree the bananas, sour cream, eggs and vanilla.
Sift flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add softened butter and mix on medium-low speed until well blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.
Pour into pan. Bake until lightly browned and bread bounces back to touch. For loaf pan, about 1 hour. For muffins, about 35 minutes. Cool completely. Nutrition based upon 12 large muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user JANICEMC.
Nutritional Info Amount Per Serving
- Calories: 235.9
- Total Fat: 9.6 g
- Cholesterol: 59.1 mg
- Sodium: 74.0 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 1.0 g
- Protein: 4.1 g
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