These muffins can be made and frozen to have for anytime!
These bake up much faster at muffins but feel free to use this as a banana bread, I can get 3 loaves in my 12×4 in loaves but in a standard 9×5 loaf pan you should be able to get 4. Fill the bread pans no more than 2/3 full though!
Ingredients
- 3 c of sugar * 2 c softened butter * 8 eggs * 8 ripe bananas, mashed * 1 1/3 milk ( regular, or unsweetend almond or cashew milk) * 4 tsp vanilla, homemade is my favorite and so easy! Honestly I don’t really measure… * 8 c flour * 4 tsp baking soda * 2 tsp salt * 2 c chocolate chips, or the mini ones, you could sup nuts here too, or do a combo of both!
Directions
- Preheat oven to 350 2. spray your muffin pans (i like the large 24 cup pans for this) – alternatively you could use paperliners, but why?! 3. Cream together your butter and sugar in a large bowl until light and fluffy 4. Add in eggs, bananas, milk and vanilla 5. Mix in the flour, baking soda and salt – DO NOT OVER MIX 6. Fold in the chocolate chips 7. Using a 1/4 cup measuring cup or my favorite “cookie scoop” scoop batter into muffin holes and bake for 25 – 30 min 8. let cool in the pan for 10 min if you are not using the paper liners before removing to a cooling rack, or slathering on a bit of butter and sipping some black coffee
If you make these let me know how they turned out for you! I just remembered I need to go get my last bag out of the freezer for tomorrow. God bless!
The Zielinski Clan 
I can’t wait to try this
LikeLiked by 1 person
You will have to let me know!
LikeLike