'Nana Muffins

My hubby is bonafide bananas about bananas. Every single time we walk into the store, we're greeted by a bright, shiny produce section and he without a doubt will say dreamily "I should buy some more bananas. I like bananas." After 8 years, I know this already and I roll my eyes as he stands there for 20 minutes picking out the perfect bunch. (in the meantime I have hit the deli, the fish counter and am halfway through the canned aisle when he catches up finally)

Being a late night gamer girl AND an Army wife don't necessarily make me the best homemaker at 5 am when his alarm goes off and he's getting ready for morning formation. I would love to get up to make him a stack of pancakes and bacon and send my soldier off with a full belly. But...playing World of Warcraft till 2 am kinda puts a damper onto the whole thing. So I decided to be pro-active and find some kind of happy middle where my conscious felt better.

I made muffins. Banana muffins to be exact for him to eat ALL week long. And can I tell you, the man was thrilled. You'd thought he'd won the Publisher's Clearing House sweepstakes. "For meeee?! Really?! Wooooooow!" He's easily excitable, what can I say?

The muffins I made are an adaptation from the Farmhouse Banana Muffins posted by Emily on Tasty Kitchen. You can see that recipe by clicking here if you'd like.  When I saw the simplicity of her recipe, I was happy but I knew immediately that it needed some help for our palates.  There was no spice.  Sure, banana flavor is great but can also be kinda bland.  So I added vanilla, a healthy dose of cinnamon and some nutmeg.  I also used butter flavored Crisco to add another flavor to the mix.  I think it was a great choice. I'm sure you could add in a few nuts if you wanted to for die hard banana bread fans but these certainly do not need it.  They smelled so delicious baking and I'm not a banana bread fan in the least but I was totally wanting to try one!  These are small, moist, springy little pops of buttery, banana joy.  The problem is stopping at just a few.  LOL

My hubby...all I can say is, if he has some past day 2, I'll be shocked.  He's gobbling them like the Cookie Monster.  Thanks Emily and I hope you all enjoy the additions I made.

Click to enlarge.

Farmhouse Banana Muffins

• ½ cups milk
• 3 Tablespoons vinegar
• 2 cups flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup Sugar
• ½ cups Butter Flavored Crisco (or shortening)
• 2  large eggs
• 1 tsp vanilla
• 3 Ripe bananas, mashed (I actually left mine in chunks for more bite)

Note: For the serving size, this recipe makes 5 dozen mini muffins or 2 loaves of banana bread.

Preheat the oven to 350 degrees.

Begin by measuring out the milk and adding the vinegar to it so it sours; set aside.


In a small bowl, combine the flour, baking soda, cinnamon, nutmeg and salt; set aside. In a large bowl, using your mixer, combine the sugar and shortening. Add the eggs, one at a time, mixing until just combined.  Add vanilla.  Mix in the soured milk and gradually add the floured mixture.  Stir in the bananas by hand.  (small chunks, diced, sliced, mashed...however you want it your muffin texture)


For mini muffins: Spray mini muffin pans with cooking spray and fill each mold nearly to the top. Bake 12-14 minutes.  For loaves: Grease and flour 2 loaf pans. Divide the batter evenly into each pan. Bake 45 minutes to an hour.  Transfer muffins or loaves to cooling racks and cool completely. Store covered.

Coming soon:  old fashioned creamed chicken recipe, my take on a Murphy burger/Horseshoe hamburger stack and a Tasty Kitchen bowtie skillet lasagna recipe review.