Banana Bread Muffins

 

This is the Banana Bread recipe I've been using for the last 18 years and it always turns out delicious but I recently began adding  a few things that I think kick it up just a notch. I have a mixture of finely chopped dates, unsweetened coconut, and chopped almonds on hand that I was experimenting with for another recipe. Adding some of that to this banana bread batter adds a little bit of crunch and a lot of yummy. I also began baking the batter in muffin form because it's easier to grab and go, handier for lunches, bakes in less time, and there are less crumbs from cutting a slice.  

 

And I bake most of them plain, without the yummy add ins because that's what most of them prefer.☺ The add ins are for Anthony and I. He is my most willing taste tester. ☺

 

The mixture is as follows:

1 lb. pitted dates

1 cup sliced almonds

1 cup unsweetened medium coconut

 

A food processor does a wonderful job of chopping/mixing these up. They keep well in an airtight container or a Ziploc bag in the cupboard. I've used it as a part of fresh peach and yogurt parfaits and I think it would be yummy in a granola but I haven't tried that yet.

 

And here is the bread/muffin recipe:

2-2/3 cup all purpose flour (Gold Medal)

4 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, room temp.

1-1/3 cup sugar

4 eggs

2 cups mashed bananas

Mix in order given. With a size 20 cookie scoop (not heaping) put a scoop of batter into paper lined muffin pans and bake at 350° for 25-27 minutes. When I use the add in mixture I usually fill 2 pans (12 muffins each) and then add a 2/3 cup of the date mixture to the rest of the batter. Yields approximately 33. If you want to bake it as a loaf this makes 2 regular sized loaves and is baked for an hour.

 

♥Blessings!

 

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