I always feel like a good mom when my kids come home to a homemade, freshly baked and (reasonably healthy) treat after school.
These banana muffins from an old Cooking Light recipe fit the bill perfectly. I’ve adapted the recipe over the years, moving away from “light” butter and egg whites, and substituting white whole wheat for half of the white flour (they don’t even know).
Here’s the recipe Give it a try. And if you make them into muffins instead of loaves, they are done in 20 minutes. Just in time for an after school treat.
(adapted from Cooking Light)
Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.
Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.
Spoon batter into a loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.
For muffins, set the oven to 400° and cook for 18-20 minutes.