We buy a lot of bananas when we go to the store also know as Costco (my favorite place to shop). When you have a large family, or even a small family, bananas are a staple food. Almost everyone enjoys a good banana in any household! Often these bundles of bananas we buy all get ripe at the same time and do not get eaten before they turn all spotty and over-ripe. The best thing to do with over-ripe bananas is make banana bread, or in this case banana muffins!

The recipe I use for banana bread/muffins is one that I got from an old community cookbook. I just love getting recipes from the locals in my hometown area. There are hundreds of recipes for banana bread and I have tried quite a few of them, but I always come back to this one from a “Head-Start Cookbook” fundraiser that my helped put together when she was a head-start preschool teacher. Of course, I have changed the recipe a bit to clean it up. Mostly, I just used white whole wheat flour and I cut the sugar down a bit (could even use less if I wanted, but haven’t tried it yet) so it is not exactly the same. Here is a pic of the original recipe, I just love the batter splatters on it

Here is my version, keep in mind that I double everything:

Banana Bread
6 eggs
1 1/2 cups organic sugar
2 cups sour cream (can use Greek yogurt as well)
6 ripe bananas, mashed (the riper the better Love that the recipe says that!)
1  cups walnuts, chopped (optional)
2 tsp. baking soda
2 tsp. sea salt
4 cups unbleached white whole wheat flour (I use King Arthurs)

Preheat over to 350 degrees F.  Grease two loaf pans or two muffin tins, I use butter. Mix eggs, sugar, sour cream and bananas together. Add soda, salt and flour and mix until combined. I like to leave the walnuts until last, because my kids don’t like them so I add them to half the batch, that is why I do not double the walnut portion on the original recipe. Pour into loaf pans or spoon into muffin tins making them about 2/3 full. Bake for 45 minutes to an hour for loaves or 21-25 minutes for muffins. We usually make muffins because they are easier to serve and because muffins are cupcakes in my little peoples eyes

This recipe makes the most moist and delicious banana bread EVER! Slather a little butter on them and you have a tasty breakfast or snack. Plus when you make a double batch you can pop some in the freezer and toss them in the kid’s school lunches, which they LOVE!

Definitely one of our favorites and the best part is it is simple and the kids can be put to work to help. My twin 3 year olds are expert banana mashers and love that they can just throw all the ingredients together without really even having to stop

PS. Please excuse the blurry cellphone pic, they would not stop moving long enough for a clear pic!