With this recipe and a couple of overripe bananas, you can have tasty breakfast bread in less than half an hour. The baking time allows you to get everyone dressed and ready for school or work.
Monday morning I was attempting to clear a path through the dirty dishes when I came upon an extremely ripe banana. With no idea what we were having for breakfast, I took this as a sign that we should have Banana Nut Bread. What followed was a typical early morning cooking experience in the Pickett household.
I whipped out my Joy of Cooking (complete with burn marks on the back cover and loose pages near our favorite recipes) and my apron only to discover, upon glancing over the Banana Bread recipe, that a mixer was required. There is no time for a mixer on weekday mornings. I decided to wing it and ended up completely changing the cooking instructions, besides freeing the recipe from it’s gluten bondage.
And wouldn’t you know that the recipe called for two bananas. Luckily I was able to find a frozen banana in the depths of my freezer and it worked well enough after a brief stint in the microwave.
By the time I had everything mixed up David was getting frantic for some food. I checked the recipe to see how long the bread had to cook and discovered, to my horror, that it was 50 minutes. Out comes the muffin pan and twenty minutes later we were sitting down to eat.
By this point David was really ready for some food and in his book nothing beats bananas or muffins for breakfast. Combine the two and you have one little excited muffin man.
Yield: 6 large muffins.
* If you don’t have flax seed, increase the butter by 1 1/2 Tbsp.