Banana Bread Muffins
Servings: 2 loaves or about 36 standard muffins
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 eggs beaten
- 2 cups mashed ripe bananas
- 1 8- ounce can crushed pineapple with juice
- 2 teaspoons vanilla
- 2 cups sugar
- 1 teaspoon salt
- 1 cup chopped pecans or walnuts
- 1 ½ cups vegetable or canola oil
In a large mixing bowl, combine dry ingredients; stir in nuts and set aside.
In a separate large bowl, combine the remaining ingredients and whisk together until well blended.
Add the wet mixture to the dry ingredients, stirring just until the dry ingredients are well incorporated – do not over beat.
Spoon batter into paper-lined muffin tins or 2 greased and floured 6x11 loaf pans.
Bake at 350 degrees for 45 minutes to 1 hour, or until a toothpick inserted near the center comes out with sticky crumbs. (For muffins, reduce baking time and check for doneness at 20 minutes).