After my banana find I got a note from Anne D.  She had a recipe that she wanted to share with me.  I made them the day I got the card, intended on taking a picture and the muffins were gone before I got the picture taken.  They were a HUGE hit!!
I am sharing the recipe on the blog so I don’t loose the recipe….it’s that good for because then you get to make them too.
Banana Muffins-
Cream together:
1 stick of soft butter
3/4 cups sugar
Beat in one at a time:
2 large eggs
1 cup mashed bananas
1 tsp. vanilla
Beat all this together-
Sift together 2 cups flour
1 tsp. salt
1 tsp. baking soda
Stir into wet mixture just until almost all the flour is mixed in. Â At 3/4 cup chocolate chips.
Put in greased muffin tins. Â Bake at 350 degrees for 20-25 minutes.
This is my favorite type of recipe…no fancy ingredients yet tastes wonderful. Â Thanks for sharing Anne!!
I ended up making another batch…just as good the second time around. Â This time I did get a picture!
Just a note about my cupcake liners. Â A girlfriend of mine was cleaning out her kitchen cupboards and came across these silicon cupcake liners. Â She had bought them and then only used them once. Â Well she offered them to me and I snapped them up.
I had always debated about buying some but didn’t know if I would like them. Â I also didn’t know how much of a pain they would be to clean. Â Well I am happy to report that I love them. Â I don’t mind cleaning them either! Â The muffins don’t stick to them like they sometimes do with paper liners either.
Best yet, I don’t have buy liners and I never run out of liners. Â I’ve used them with my brownie recipe and everyone loves them. Â The brownies are even better in these liners.
I’ve seen silicone bread pans and bar pans at the thrift store but have never bought one…I think next time I see one I might buy one. Â Having success with the muffin liners has given me the courage to try other silicone bake ware.
Have one question, did you use the bigger muffin pans or the cupcake size?
Cupcake size.
Oh yum! My favorite silicon pan is 11×10, odd size, but great. Also use my round 9″ a lot.
Just be careful cutting anything in a silicone pan or you’ll slice right through the bottom like I did. (And then you just cook with the pan on a cookie sheet and it works out fine.)
I wouldn’t recommend a loaf ‘tin’ silicon thing. I used mine once and got rid of it. It just wasn’t sturdy enough and my cake ended up an odd shape and spilling out of the sides (It worked perfectly in a normal metal one though), and I didn’t want to try bread after that.
ok, so this might be a stupid question, but do you wash them every time you use them? They seem like they would be a pain to wash, are they? The recipe sounds great, I will have to try it!
I have a silicon 9×9 pan and use it for Carmel’s.. I pour in when cooked, take out of pan when cool and cut. Super easy to use and will stand up to the high heat of Carmel’s.
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