We did a synopsis on the BDB muffin and found it to be other then very moist, it had a distinct banana flavor that our previous muffin recipe didn't have, we debated wheather they had used banana extract or not, but came to the conclusion that it was due to the none usage of spices such as cloves, allspice, and cinnamon, and the secret to all of that delicious banana flavor we believe comes from the amount of bananas used in this recipe!
Try it out, and I believe you will find it becoming a family favorite!
INGREDIENTS1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts
1/2c. extra walnuts chopped not too small though!
DIRECTIONS
Preheat oven to 325 degrees F (150 degrees C). Grease 2 8inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
For the muffins, sprinkle with remaining nuts. Grease 12 muffin tins. Don't use cinnamon sugar on cups! Bake in a 350 oven and bake 20-25min.
Yields: 2 loaves of banana bread and 12 muffins
Cooks note: This makes alot! Feel free to 1/2 the recipe and make 1 loaf and 12 muffins!
