I don’t know about your family, but we eat a lot of fruit at our house, especially when we had all six kiddos at home. A LOT! Do the math.. 8 people X 2 fruits a day = 16.
Now imagine a week. That’s right, 112 pieces a week! I often bought a case of whatever fruit was on sale such as peaches, apples, and even grapes. Because the fruit wasn’t handled a half dozen times i.e put from the box onto the shelf, into my cart, onto the conveyer, into a bag, into the cart, into the car….you get the picture. And the grocery store always had discounted bags of freckled bananas, my families favorite! Because a freckled banana means BANANA MUFFINS or BREAD!
Because we are always on the go, I love being able to double recipes and make muffins. If you wrap them in saran wrap and put them in the freezer, you can take out what you need, when you need them. But, if you are like our family, they might not last long enough to go stale!
I got this recipe from John’s sister, Barbara Lynch. She is an amazing cook and anything that comes from her kitchen is a crowd pleaser. The only thing I do differently is substitute half of the butter for applesauce to help cut calories but keep the moisture. This recipe can be doubled.
Set oven temp at 325 and grease muffin pan, or loaf pans.
MIX IN BIG BOWL UNTIL CREAMY
1/2 cup butter – melted
1 cup sugar
1 cup mashed bananas – which is about 3 bananas.
2 cups flour
1/2 tsp. salt
1/2 tsp. vanilla
1 tsp. baking soda
1 tsp cinnamon – optional
MIX UNTIL INGREDIENTS ARE COMBINED
ADD 1/3 cup hot water
STIR.. but don’t over do it! that is what makes the bread tough.
Scoop into muffin tin- bake for 45 minutes or until knife comes out clean.
Pour into bread pans – bake for 1 hour or until knife comes out clean.