What you Need in the Kitchen:
1 2/3 c all purpose flour
3/4 tsp salt
1 3/4 tsp baking soda
3/4 c and 4 teaspoons of butter
1 c white sugar
2/3 c Brown sugar
1 2/3 c mashed overripe bananas
3 eggs beaten
3/4 c and 4 teaspoons chopped walnuts
How to Make them:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two Muffin Pans, I used 1 jumbo pan and 1 regular muffin pan.
SIft the flour, salt, and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Mix in the bananas, eggs, and walnuts until well blended.
Pour the wet ingredients into the dry mixture, and stir until blended. Divide the batter evenly between the two loafs.
Bake for 20-30 minutes in the preheated oven, until a knife inserted into the crown of the muffin comes out clean. Let them cool in the pans for at least 5 minutes, then turn out onto a clean towel upside down, and cool for 5 minutes upside down, then place on a plate right side up and cool completely.
Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for two hours or more before serving. TIP: Do not taste or cut the loaves in advance.
Want some good tips on making great Muffins? Check out my Muffin Tips