Thursday, May 3, 2007

Banana Bread/ Muffins


Cream:
1 stick butter
1 & 1/3 cup sugar

Add:
2 eggs
1 teaspoon GF vanilla

Sift, then add:
1 & 1/2 cup rice flour
1/2 cup tapioca flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt

Mix together and add:
3 ripe bananas mashed
1 cup plain yogurt or sour cream
1 cup nuts if desired
chocolate chips if desired

Pour into greased loaf pan or muffin pan.
Bake 350 degrees for 45 mintues for loaf, 15 minutes for muffins (10 minutes for mini muffins- those are the ones in the photos).

The trick for me is having sour cream and bananas on hand at the same time- the rest is almost always in my pantry. These come out flat as muffins, but taste nice and moist.




3 comments:

Melony said...

Now I know what to do with my leftover bananas! Plus, I have sour cream! I love mini muffins, because I can snack on them all day. Great post and great photo.

liz said...

thanks. I like that I can put them in a little baggy for Mike to take to work and eat on the way- they aren't so messy that little.

I still can't get over how goooooood those brownies were FROZEN. They were seriously like fudge. Best tip ever, thanks.

Laura said...

Yes!