After two months, I decided it was time to venture south to my parent’s ranch to spend my last college spring break. While there are many aspects I love about coming home, one of my favorite things is my mom’s cooking and the always fully stocked kitchen.
Even though I was looking forward to a week of my mom cooking dinners and desserts, I decided to pitch in a bit and whip up one of my favorite recipes my mom makes, banana nut bread muffins.
While I distinguish this recipe as something of my mom’s, it actually dates back through the Percy women. The back of the recipe states: “This recipe comes from Ken’s Great-Grandma (Myrtle Richmond) to his grandma (Mary McCaslin) to his mom (Joanne). As good today as it was then!!” (Ken being my dad).
Ingredients:
1 C. sugar
½ C. shortening (or 1 cube margarine)
2 eggs, beaten
1 tsp. each salt & baking soda
2 C. flour
3 mashed ripe bananas
½ C. chopped nuts (I like walnuts)
To start, preheat the oven to 350 degrees.
While the oven is preheating, cream together sugar, shortening and eggs.
In another bowl, mix together dry ingredients.
Slowly add dry ingredients into the creamed ingredients.
Once mixed together, throw in the mashed bananas and chopped nuts (save about a tablespoon of nuts for later) until thoroughly mixed.
Using a normal sized muffin pan, insert muffin wraps. With two spoons, scoop in batter, filling wraps about ¾ of the way high. Once all wraps are filled, take remaining chopped nuts and sprinkle over the top of the batter followed by sprinkling cinnamon across.
Put in the oven for 27 minutes (or until toothpick inserted into middle of muffin comes out clean). Pop the muffins out with a fork and let cool on a plate. Once cooled, enjoy!
Makes about 16 muffins.
jpercy
