Banana Split Muffins
I love it whenever I can sneak chocolate into the breakfast menu – and these muffins are a great way to do it!
This recipe came from my mom – it’s on page 57 of the family cookbook she put together for us several years ago. I think it’s the most stained and well-used page in my cookbook. (The Liver Creole page looks pristine however!)
When bananas are cheap, I buy a bunch and freeze them. Then I thaw out the number I need to make these and treat us all to these family favorites.
If your kids don’t like the cherries or nuts – or if you don’t have them – just leave them out. I’ve made the basic recipe with just chocolate chips and it was wonderful!
Personally I love the extras, and it does taste a little like my favorite banana splits!
Banana Split Muffins
1/2 cup butter or margarine
2 eggs
1 teaspoon baking soda
1 cup sugar
2 cups flour
1/4 teaspoon salt
1 cup mashed bananas (about 2)
1/2 cup maraschino cherries (snipped)
1/2 cup chocolate chips
1/3 cup nuts, chopped (I’ve used peanuts, walnuts, and pecans)
Cream together the butter and sugar. Add the eggs one at a time, blending completely. Add flour, soda, salt, bananas, and mix well.
Mix in the cherries, chocolate chips, and nuts.
Pour into greased or lined muffin tins.
Bake at 350 degrees for 15-20 minutes.
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This entry was posted on Monday, January 11th, 2010 at 11:50 am and is filed under Muffins. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
June 4th, 2010 at 1:09 pm
[...] went a little overboard buying ripe bananas last fall. Our freezer was so full of them that banana split muffins were a weekly occurrence on our breakfast table. (You can read that story by clicking [...]