Banana Bread (Muffins) Jan's
 Jan's Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Banana Bread (Muffins) Jan's calories by ingredient
Introduction
I've tried lots of banana bread recipes. This one always turns out moist and flavorful. I've tried lots of banana bread recipes. This one always turns out moist and flavorful.Number of Servings: 12
Ingredients
-
8 TBSP Butter
1 Cup Mashed Ripe Banans (about 2)
1/2 Cup Light Sour Cream
2 Large Eggs
1 1/2 Tsp. Vanilla
2 Cups All-Purpose Flour
3/4 Cups Granulated Sugar
1 Tsp. Baking Salt
3/4 Tsp. Baking Powder
1/2 Tsp. Salt
1 Cup Toasted, Chopped Walnuts (optional, not counted for nutritional values)
Directions
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.