I have about a dozen frozen over-ripe bananas in my freezer, so the girls are going to take some form of banana bread to school to share with their friends this week. I found this recipe online and figured I'd give it a try. These are SUPER moist and I can't wait for the girls to try these for breakfast tomorrow. YUMMY!
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
I also added about 1/8 c chocolate chips (since we had some left in the pantry)
Preheat oven to 350 degrees F. Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
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