Warning! Warning! 

This recipe is moist, nutty, rich, scrumdiddlyumptious, and may cause injury from impatient family members waiting to be fed.

Don’t blame me!

Blame the delicious bananas that make this bread absolutely perfect.

BAKE WITH CAUTION!

Instead of making banana “bread” I decided to make banana “muffins”. You follow the same recipe, though instead of using a bread pan you use muffin tins.


NOTE: the recipe calls for sour cream. If you don’t have sour cream, you can substitute plain or vanilla yogurt instead. The measurements are the same, you will still need 16oz of yogurt. 

You want to choose the “right”
“type” of bananas – he he

“Despite” the color, the “right”
“type” of bananas are the “ripest” ones

   

We ate almost all of them that night.



ENJOY!

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