Basic Bangers
INGREDIENTS:
1 1/2 c All-purpose flour
1 c Sugar
1 ts Baking soda
1/2 ts Salt
3 md Ripe bananas
1 Egg
1/3 c Vegetable oil
1 ts Vanilla extract
1 1/2 c All-purpose flour
1 c Sugar
1 ts Baking soda
1/2 ts Salt
3 md Ripe bananas
1 Egg
1/3 c Vegetable oil
1 ts Vanilla extract
My kids were home from school Monday because of the Martin Luther King holiday, so we tried something new for breakfast. It was a hit!
This recipe comes from Taste of Home magazine, December 97/January 98 issue, and was submitted to it by Lorna Greene of Harrington, Maine.
In a large bowl, combine dry ingredients. In another bowl, mash bananas; add oil and vanilla. Mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. Bake at 375 for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Yield: 1 dozen
(We ate them hot from the pan. I had two, and my two children -
ages 8 and 9 -
ate the rest!)
This recipe comes from Taste of Home magazine, December 97/January 98 issue, and was submitted to it by Lorna Greene of Harrington, Maine.
In a large bowl, combine dry ingredients. In another bowl, mash bananas; add oil and vanilla. Mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. Bake at 375 for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Yield: 1 dozen
(We ate them hot from the pan. I had two, and my two children -
ages 8 and 9 -
ate the rest!)