Banana Bread Muffins

We invited Jillie's friend, Sophie, over for a playdate this morning, so I decided that we were in need of some goodies. So I took the banana bread recipe from The All New Good Housekeeping Cook Book by Susan Westmoreland and made it into muffins. I overfilled the first batch a bit, but other than, they came out great.

Banana Bread Muffins



2 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups mashed very ripe bananas (3 medium)
1/4 cup milk
2 teaspoons vanilla extract
1/2 cup butter (1 stick), softened
1 cup sugar
2 large eggs

Preheat oven to 350ºF. Grease or place muffin cups in a 12-count muffin pan.

In medium bowl, combine flour, baking powder, salt, and baking soda. In small bowl, combine bananas, milk, and vanilla.

In large bowl, with mixer at medium speed, beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Reduce speed to low; alternately add flour mixture and banana mixture, beginning and ending with flour mixture, occasionally scraping bowl with rubber spatula. Beat just until blended.

Using an ice cream scooper, fill each section of the muffin pan about 3/4 of the way full. Bake until toothpick inserted in center of muffin comes out clean, about 25 minutes. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.