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Extra moist and
full of flavor...
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½
cup |
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butter, softened |
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1
cup |
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firmly packed brown sugar |
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2
large |
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eggs |
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1
cup |
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mashed ripe bananas (about 2 large) |
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¼
cup |
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buttermilk |
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1
tsp |
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vanilla extract |
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2¼
cups |
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flour |
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¾
tsp |
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baking soda |
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½
tsp |
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baking powder |
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½
tsp |
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salt |
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1 |
Preheat oven
to 350°F. Lightly grease 12 muffin cup pan. |
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2 |
Beat butter
at medium speed with an electric mixer until
creamy. Gradually add brown sugar, beating until
light and fluffy. Add eggs, 1 at a time, beating
just until blended after each addition. |
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3 |
Stir
together mashed bananas, buttermilk, and
vanilla. Stir together flour and next 3
ingredients; add to butter mixture alternately
with banana mixture, beginning and ending with
flour mixture. Beat at low speed just until
blended after each addition (do not overbeat).
Spoon batter into prepared muffin cups, filling
two-thirds full. |
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4 |
Bake 20-25
minutes, or until toothpick inserted in center
comes out clean. Remove from pans immediately,
and cool 10 minutes on wire racks. |
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Yield: 12 muffins |
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Cooking Tips |
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*If you don't have
buttermilk, stir 3/4 tsp. lemon juice or vinegar into
1/4 cup milk. |
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Recipe Source |
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Southern Living |
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