My mother-in-law shared her incredible banana nut bread recipe with me years ago after my husband and I first got married, and I love it. I've baked it dozens of times. I'm constantly adding less sugar to most recipes to suit the preferences of my Taiwanese friends, and have done so on this one as well. This mini muffin version is based on Marlene's fantastic recipe, but with a few minor changes, like adding some oatmeal. Enjoy!
- 1 3/4 cups sugar
- 1 cup butter, softened to room temperature
- 6 ripe bananas, mashed (about 3 cups)
- 4 eggs, well beaten
- 2 cups flour
- 1/2 cup oatmeal
- 2 teaspoons baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chopped pecans (or walnuts)
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