Banana Nut Muffins

I am the queen of forgetting that I bought bananas. I have such good intentions in the grocery store, and then I get home and the poor bananas lay on the kitchen table, slowly rotting, turning black, and eventually attracting fruit flies. Thanks to this bad habit of mine, this recipe for banana nut bread or muffins has become one of my favorites. This was adapted from my 93-year old grandma's recipe, which originally called for "oleo" and definitely did not include whole wheat flour.

Ingredients:



Group One:
½ cup all-purpose flour
½ cup whole wheat flour
2 t baking powder
1 t baking soda
1 t salt
1 ½ cups chopped walnuts


Group Two:
2/3 cup brown sugar
1/3 cup canola oil
2 eggs
2 mashed ripe bananas


Preheat oven to 350 degrees. Combine group one ingredients and set aside. Cream sugar and oil together in a bowl. Add eggs and beat well. Add bananas, then flour-nut mixture, and beat until smooth. Lightly coat a muffin tin with non-stick spray or oil. Bake for 10-15 minutes at 350 degrees. My oven runs hot, so they were definitely done after 10 minutes in my kitchen. Allow muffins to cool on a rack.

If you would prefer to make bread instead of muffins, pour mixture into a greased loaf pan and bake for an hour at 350 degrees.

**A tip for "chopped" walnuts: When I first made this recipe, I would end up with pieces of walnuts flying all over the kitchen as I attempted to chop them on the cutting board. I searched for years for a nut grinder comparable to the one my mom had when I was younger, and was thrilled when I finally found this at Bed, Bath, and Beyond:

If you like walnuts and use them often, this is a very handy tool to have in your kitchen. I put ground nuts on and in a LOT of things now that it's this easy