Banana Bread/Muffin Heaven
On one of the ones pictured here I made a brown sugar/caramel glaze to drizzle over the top of the bread or fill the muffins...heavenly!
On one I did a streussel topping.
And sometimes I fill the muffins with a cream cheese filling, or use as a spread for the bread.
Glaze recipe and Cream Cheese Filling recipe in directions.
Happy Baking!!! :o)
- 3 1/2 c
- 2 tsp
- baking soda
- 2 tsp
- pumpkin pie spice or cinnamon, optional
- 1 tsp
- eggs, room temp
- 2 1/3 c
- 1 c
- vegtable oil
- 3 c
- mashed bananas, approx 6 large bananas
- 1/3 c
- sour cream
- 2 tsp
- 1 1/3 c
- walnuts or pecans, toasted and chopped, if desired
Beat together eggs and sugar at medium high speed for about 5 minutes, until very thick and pale in color. Scraping bowl occasionally. Reduce speed and slowly drizzle in oil. Then add bananas, sour cream and vanilla, mixing well. Then gently mix in flour mixture, until just combined, stir in nuts.
Bake muffins at 350 for 20 minutes.
Bake small loaves at 350 for 45 min.
Bake mini loaves at 350 for 30-35 min.
They are done when a toothpick inserted comes out clean.
Cool in pans 10 mins. then turn out onto cooling racks, turning loaves upright to cool completely.
Caramel Glaze: 1/4c butter, 1/2c milk, 1c brown sugar, 2T corn syrup...slowly over medium heat stirring constantly, bring to a boil, boil 1 minute. Remove from heat and stir in 1t vanilla and pinch of salt. Allow to cool completely, stirring occasionally. Pour into squeeze bottle (if desired) and store in refrigerator. Microwave to warm up for drizzle over bread or muffins and/or even on ice cream!!!
Beat together 8oz cream cheese, soft, and 1/4 c butter, soft. Add in 1 c powdered sugar beating until smooth and creamy. Use to spread on banana bread or fill muffins.