Banana Nut muffins
I have a heavy muffin tin that makes muffins in the shape of seashells. This is one of the recipes I love to make in it. The glaze and pecans go on the top ‘plain’ side and the bottom of the muffin looks like a seashell.
When bananas start getting too ripe, I freeze them right in their skin. When I get three frozen bananas, I make this recipe. Thaw the bananas for a while, then they’ll slip right out of their skin into the mixer bowl.
1/2 cup shortening
1 1/4 cup sugar
2 eggs (or use egg substitute)
1 1/2 cups mashed ripe bananas (about 3 medium)
2 1/4 cup flour
2 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 cup pecans
OR 1/2 cup chocolate chips
(or make half with nuts and half with chocolate chips)
Directions: Beat shortening and sugar until smooth. Beat in eggs, banana, and other ingredients until light and fluffy. Spray muffin tins with Baker’s Joy, or use papers. Fill each muffin cup half full and sprinkle with nuts or chocolate chips (they are also good plain or with the optional glaze.)
Bake at 375 for 20-25 minutes.
1 cup powdered sugar
2 T. water
1/2 t. vanilla.
Whisk together; Drizzle over muffins.
Variation: After mixing batter, divide in half, and add 1/4 cup cocoa to one half of the batter. Scoop half plain and half chocolate batter into the baking tins. You’ll get two-tone muffins.
Another variation: Use caramel icing thinned to a glaze. I love the combination of caramel and banana.