I did warn you that I was on a muffin kick. And I have to say that these are the ones that started it all.
You see, we have what we like to call a banana mutiny in our freezer. We have about 20 frozen bananas (on a good day) that are just waiting to be used for something good. What could be better than a little banana bread…muffin?
This recipe makes about 12 muffins or 1 loaf of bread. Feel free to do either. We do.
10 minPrep Time
25 minCook Time
35 minTotal Time
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (or 1 stick) Earth Balance or oil
- 1 cup sugar
- 2 eggs
- 1 cup mashed, very ripe bananas (2 bananas)
- 1/3 cup soy milk
- 1 teaspoon lemon juice or vinegar
- 1/2 cup chopped walnuts
- Preheat oven to 350°F.
- Prepare muffin tin (foil or oil) OR grease and lightly flour bread pan. Set aside.
- Combine flour, baking soda, and salt in a small bowl. Whisk together.
- In a large bowl, cream the Earth Balance (or shortening) and gradually add the sugar. Mix well.
- Add the eggs and bananas and blend thoroughly.
- Combine the soy milk and lemon juice, which will curdle a bit.
- Slowly and alternately mix in the flour mixture and the soy milk mixture, beginning and ending with the dry ingredients. Blend well after each addition.
- Stir in walnuts.
- Pour into a pan and bake (MUFFINS: 25 minutes; BREAD: 1 hour), or until bread springs back when lightly touched in the center.
- Devour immediately or hide if you want to get some before it is completely gone. Just sayin.
- Note: I have tried to use other varieties of "milk" and have found that soy is the only one that curdles.
Nightshade free, dairy free, and corn free.