Recipe: Texas Size Banana Bread Muffins (Vegan)

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Texas Size Banana Bread Muffins (Vegan)

(Laurel's Kitchen, slightly adapted)

 

 

3 very ripe bananas (1 cup mashed)

Juice of 1 lemon

1/3 cup oil or butter

½ cup brown sugar

1-1/2 cups whole wheat flour

½ tsp salt

½ tsp baking powder

½ tsp baking soda

½ cup wheat germ

1 cup toasted nuts, optional

1 cup chopped dates, optional

 

Preheat oven to 375 degrees F.

 

Mash bananas and mix them with lemon juice until smooth.

Cream butter or oil and sugar together and add the banana mix,

stirring well.

 

Sift together flour, salt, baking powder, and baking soda. Mix in

wheat germ.

Add to the banana mix and stir in the dates and nuts as desired.

 

The dough will be pretty stiff. (It should not be crumbly; add water

if it is.)

Spoon the mixture into 6 greased Texas-sized muffin cups

and bake for about 22 minutes.

 

(You can also bake banana bread in an 8 " x 8 " pan for about ½ hour or

in a 4 " x 8 " loaf pan for about 45 minutes, but I haven't tried this

for years, so I can't confirm the time.)

 

These are dense, hearty, not extremely sweet muffins (if you don't

use the dates) that are a staple for me.

I usually use 1 banana and ~ 1 cup of other fruit; then I freeze

them.

I like to take them traveling (on a plane or long car ride) along

with a bunch of carrots or

other crisp veggies