This recipe is delicious, whether its made as a bread or muffins. This recipe is salt-free – perfect for people watching their salt intake. My family loves this bread any time of year.
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. freshly grated nutmeg
- 3 very ripe bananas, mashed
- 6 Tbs unsalted butter at room temperature
- 3 eggs lightly beaten
- 1⁄2 cup buttermilk*
- 3⁄4 cup chopped walnuts
*If you don’t have buttermilk, take a 1/2 cup of milk, add 1 tsp of lemon to it, and let stand for 5 minutes.
Preheat over to 350 degree.
In a large bowl, combine the flour, sugar, baking soda, baking powder, and nutmeg.
In a second bowl, combine the bananas, butter, eggs, and buttermilk.
Add the wet ingredients to the dry ingredients, and mix in mixer or by hand. Don’t over mix.
Fold in chopped walnuts.
Grease and flour a 9″ x 5″ loaf pan.
Fill with mixture (will be about 3/4 of the way full.)
Bake for 60 minutes. Test with toothpick. If toothpick is dry, bread is done. If wet, cook another 5 minutes and test again.
Grease and flour the muffin tin or use cupcake wrappers.
Spoon batter into muffin tin until each tin is 3/4 filled. Don’t overfill.
Bake for approximately 25 minutes. Test with toothpick. When toothpick is dry, muffins are done. If wet, cook another 5 minutes and test again.