Yummy, Easy Banana Bread/Muffins

I have never really had a great banana bread recipe.  Some were a headache to prepare, others called for an entire bunch of overripe bananas (while I usually only have one or two peeled and bagged in my freezer), and most of them just had something off in the texture.  But whenever anyone else made banana bread, theirs was always so moist and banana-y and delish, and I was super jealous.  Now I don't have to be, because I've adapted one I can be proud of!  I like this one because it's super easy, very moist, and dairy free (always a plus for poor lactose-intolerant hubby, or for some friends' kids who have dairy allergies).  I tweaked the original recipe in making it dairy free (no butter or milk here!) and experimenting with sugars and mix-ins.  I'd like to try it with some whole wheat flour next time (1 c. white flour, 1 c. whole wheat)!  Also, the original recipe called for a 9x5 loaf pan, but since I don't own one that big, I decided to make muffins instead.  They still turned out pretty great!  Without further ado, here's the recipe!

See how delicious they look?  Yeah, they taste even better!

Easy Banana Bread/Muffins

2 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 (ish, maybe a little more) tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. shortening
1/2 c. white sugar
1/2 c. brown sugar
2 Tbsp. water
2-3 very ripe bananas, mashed (about 1 - 1 1/2 c.)
1 egg
1 tsp. vanilla
(Optional): a handful of nuts, chocolate chips, or dried fruit

1. In medium bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
2. In separate bowl, cream together shortening, sugars, and water until smooth. 
3. Blend in mashed bananas, egg, and vanilla.
4. Mix in flour mixture, slowly. 
(5. Mix in any optional mix-ins, as desired.)

IF MAKING BREAD:
6. Grease and flour a 9"x5" loaf pan, and pour in batter.  Sprinkle the top of loaf with white or brown sugar and, if desired, additional chopped nuts.
7. Bake at 350 degrees (325 for glass pan) for about 45-50 minutes (top should just be golden brown and cracked), then turn off oven and let sit for another 15 minutes.  Remove from oven.  Allow to cool for 10 minutes, then remove from pan and wrap in foil to lock in moisture.  Serve cooled.  Makes 1 loaf.

IF MAKING MUFFINS:
6. Grease and flour regular muffin tins, or use paper cups.  Fill each cup 3/4 full with batter.  Sprinkle the top of each muffin with just a pinch of white or brown sugar.
7. Bake at 350 degrees for about 17 minutes, or just until brown on top and cooked through.  Remove from oven and cool, although you can serve these warm and they are most delectable and they won't fall apart.  Makes about 14 regular muffins.

Enjoy!

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