Banana Bread

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I looooove Banana Bread and I've been trying variations on this recipe for years to recreate my Nana's recipe and I think this is the closest I've ever come, soo good! I also have a totally different Gluten Free Banana Bread recipe here.

INGREDIENTS
1/2 cup butter
1 cup sugar
2 large eggs
1 1/2 cups bread flour
1 teaspoon baking soda
1 teaspoon salt
3-4 mashed bananas (extra ripe)
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup of walnuts
pinch of nutmeg

DIRECTIONS
Heat oven to 350 degrees. Grease a loaf pan with butter. In your mixer, cream butter and sugar until fluffy, add eggs.

In a separate bowl, whisk flour, baking soda, and salt. Add this to the butter mixture and mix until combined. Add banana, sour cream, vanilla, nutmeg, and finally the nuts. Once incorporated, pour into pan.

Bake for about 60 - 75 minutes or until toothpick comes out clean.

STORAGE
I wrap my banana bread tightly in tinfoil and then place it in a large ziploc and store in the fridge (Frankly, there's no rhyme or reason to this method of storage, it is just what I've always done). I actually like to eat it best when it's cold with a little bit of butter on top.

Healthy Morning Muffins

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This is actually a really easy recipe despite having to shred the carrots, it was quick as well. #muffinmonth is now in full swing, if you'd like to see any other muffin recipes please post in the comments.

INGREDIENTS
Nonstick cooking spray

1 1/4 cups all-purpose flour (spooned and leveled)
1/2 cup packed dark-brown sugar
1/2 teaspoon baking soda
 1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
1 cup old-fashioned rolled oats
1/2 cup raisins
3 tablespoons extra-virgin olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed

DIRECTIONS
Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.

Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.

Muffin Baking Tips:
1. For the best results use fresh baking soda & baking powder 
2. Mix by hand and NOT with an electric mixer to avoid over-mixing, as a general rule muffin batter should appear lumpy
3. To store muffins, place some folded paper towels at the bottom of your container to collect extra moisture. Muffins are best served fresh because they do have a lot of moisture, over time that moisture will collect on the surface of your muffin and change the overall texture.