Good Ol' Banana Muffins Recipe

4.5 7 11
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Good Ol' Banana Muffins Recipe

Read Reviews
4.5 7 11
Publisher Photo
These golden old-fashioned muffins are a great treat anytime.—Clyde Blount, Pearl, Mississippi
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 medium ripe bananas, mashed
  • 2 cups self-rising flour
  • 1 teaspoon baking soda
  • 1/2 cup chopped pecans

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine flour and baking soda; add to creamed mixture just until moistened. Fold in pecans.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 14 muffins.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Good Ol' Banana Muffins in Taste of Home August/September 2001, p53

Nutritional Facts

1 each: 233 calories, 10g fat (5g saturated fat), 48mg cholesterol, 371mg sodium, 33g carbohydrate (19g sugars, 1g fiber), 3g protein.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 medium ripe bananas, mashed
  • 2 cups self-rising flour
  • 1 teaspoon baking soda
  • 1/2 cup chopped pecans
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine flour and baking soda; add to creamed mixture just until moistened. Fold in pecans.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 14 muffins.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Good Ol' Banana Muffins in Taste of Home August/September 2001, p53

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Reviews forGood Ol' Banana Muffins

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kimb0 User ID: 7108367 80422
Reviewed Oct. 4, 2014

"Really good--made these but without the nuts."

MY REVIEW
CaribbeanRose User ID: 7484491 124489
Reviewed Nov. 14, 2013

"It turned out awesome. Used 1 extra banana that was creamed, 2 tbl vanilla, 1/2 tsp cinnamon, 1/2 tsp nutmeg. It was a hit with family and friends. Definitely a must keep recipe. Thanks!"

MY REVIEW
SuzanneMarie2 User ID: 6036074 90358
Reviewed Feb. 18, 2013

"I make these at least once a month. My husband and I just love 'em! Sometimes I do half the batch with nuts; the other half with semi-sweet chocolate chips for fun."

MY REVIEW
jsouba User ID: 1788691 90355
Reviewed Apr. 25, 2012

"really good recipe. easy to make, light and fluffy. Will definately keep this recipe!"

MY REVIEW
elainemariekelley User ID: 4273694 80421
Reviewed May. 5, 2011

"very good and moist and simple to make"

MY REVIEW
dblunt User ID: 916839 36463
Reviewed Nov. 8, 2010

"I added 1 tsp vanilla and 1 tsp pumpkin pie spice and they were delish!"

MY REVIEW
2010 User ID: 5199341 89155
Reviewed Oct. 13, 2010

"This is awsome! Finally a moist & slightly sweet banana muffin!

I added 1 teasp. vanilla, and 1/2 cup coconut as a substitute for the nuts - frosted half w buttercream icing, and dusted the other half with powdered sugar."

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