Without any real measures of my intelligence, not belonging to the "work force," I'm constantly trying to prove myself and think of new ways in which I am "master of my domestic universe."
One thing I have apparently mastered is the art of Banana Bread Muffins. Honestly, I'm quite sure that I've invented the idea. In fact, I'll bet Martha Stewart has been meaning to call me for a chat on baking techniques.
Well, none of the above may be true, but what I do know is that my mother can only make Banana Bread in loaves and has yet to crank out a batch of chow-worthy muffins. She alludes to it being a silly idea and claims she's "above scrubbing a muffin pan." I think my dishwasher does a fine job with the pan** and it's not so much the gear as it is the operator.
For the record, the Banana Bread recipe is my mothers, so I had better give credit where credit is due. Here it is, in-case you get a hankering for one of these delicious treats or feel the need to weigh-in on the debate. Loaves or muffins?
Banana Bread (Loaves or muffins? You choose.)
Preheat to 350 degrees.
1.5 sticks of softened butter
1.5 cups of white sugar
1.5 cups of mashed bananas (3 or 4)
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
.5 cup milk
Cream together butter, bananas, sugar, vanilla and eggs. Add flour, soda and salt. Add milk.
Butter or "Pam" your tins.
Spoon mixture into tins. Cover the top with chocolate chips.
Bake until the top is golden brown. Loaves: 30-40 minutes. Muffins: 15 minutes.
**I meant to take a picture of how clean my pan was after removing the pictured batch of 2 dozen, but I hate to brag.
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