I have been making these Banana Muffins for 15 yrs now and I still make them almost once a week! No bananas ever go to waste in my house. Of course you can make it in a loaf pan for banana bread too. I believe this recipe came from my Mom who got the recipe from her Mom... it's a keeper!
3 very ripe bananas
1 cup sugar
1/4 cup shortening
2 eggs
pinch of salt
1 tsp baking soda
2 cups flour
1 tsp vanilla extract
3 tbsp buttermilk- I have actually never used buttermilk because I rarely have it on hand. The perfect substitute is 3 tbsp of milk plus1 tsp of lemon juice OR apple cider vinegar. ( I've used both and either works great!)
extra sugar for sprinkling
Preheat oven to 350 degrees. In a large bowl or stand up mixer combine shortening & sugar and mix until crumbly. Add eggs, one at a time and mix. Add in ripe bananas (I always let the mixer do the mashing but you can mash them ahead of time) add vanilla. Combine dry ingredients; Add dry ingredients alternating with the buttermilk until all ingredients are combined. Line muffin tins with paper liners and fill about 2/3 full. I like to sprinkle each muffin before baking with some sugar. It gives them a wonderful crusty/flaky/sugary muffin top! And I mean that in the BEST way possible! Bake for 18-20 minutes or until golden brown. ENJOY!!
