BANANA BREAD MINI MUFFINS

 One Sunday when I was standing behind the counter with the Cafe Treats at church, a man walked up and said, "I like to make scones." 

"I love scones" I responded. I waited a second or two and said, "Would you like to join our group?"

And he said, "Yes." And that's how Lee became a member of the Cafe Treats Bakers. 

Well, imagine my surprise when he signed up for a date, he said he would be bringing Banana Bread Mini Muffins. I have discussed this with him and he promises me he is going to make some scones. I can't wait. He said after he retired, he worked at a bakery making scones. I'm so intrigued. 

Lee may be able to make scones, but he can also make delicious Banana Bread Mini Muffins. He took his Banana Bread recipe and made mini muffins instead of a loaf of quick bread. I have so often wondered why you couldn't do this but never tried. I usually make mini loaves when I do and they turn out fine, but just never tried to make muffins instead. Now I know.

PRINT RECIPE.

BANANA BREAD MINI MUFFINS

1/2     cup canola oil

1        cup sugar

2        eggs

3        bananas (mashed)

1        cup all-purpose flour

1        cup whole wheat flour

pinch of salt

1        teaspoon baking soda

1        teaspoon vanilla

Preheat the oven to 325 degrees F. 

Cream the oil, sugar, and eggs together; add the mashed bananas.

Stir the rest of the dry ingredients together and add to the creamed mixture. 

Add the vanilla.

Pour into loaf pan for Banana Bread or scoop into mini-muffin pan and bake for 30 to 45 minutes for the bread (depending on the size of the pan) and about 20 minutes or until golden brown for the mini muffins. It all bakes quicker in a darker pan.