One of my favorite breads is Banana bread. This recipe is easily modified to muffins as well. In fact, I tend to always make muffins so I can grab them and go! Sometiems you run out of time to use your bananas, but if you notice yours are going bad, trowing them in the freezer will keep them. Of course you will just have to make sure that they are completely defrosted before you use them. This time I did use frozen banana’s. The reason this recipe is my favorite is because it is very heavy on the banana! You can always modify this by adding walnuts, cranberries, or both!

The Ingredients:

• 1/2 Cup Butter  softened
• 1 Cup Sugar
• 2 Eggs
• 4 – 5 Banana’s
• 1 1/2 Cup Flour
• 1 teaspoon Baking soda
• 1/2 Teaspoon salt
• 2 teaspoons Vanilla

The directions:

• Cream Butter and Sugar
• Add eggs and banana’s – combine well
• sift together flour, salt and soda into creamed mixture
• add vanilla
• Mix well
• Pour into greased loaf pan, or into muffin tin. (If you use cupcake liners, no need to grease the pan)
• Bake at 350 for 50-60 mins for loaf, 30-35 mins for muffins.
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