Ingredients
| 1/4 cup | (60 ml) | Butter, softened |
| 1/2 cup | (125 ml) | Sugar |
| 3 | (large) | eggs, beaten |
| 3 | (ripe) | bananas, mashed |
| 1 cup | (250 ml) | All-purpose flour |
| 1 cup | (250 ml) | Whole wheat flour |
| 2 tsp | (10 ml) | Baking powder |
| 1/2 tsp | (2 ml) | Baking soda |
| 1/4 tsp | (1 ml) | Cinnamon |
| 1/2 tsp | (2 ml) | Salt, approximately |
| 1 cup | (250 ml) | Buttermilk* |
| 1 tsp | (5 ml) | Vanilla |
| 1/2 cup | (125 ml) | Chopped walnuts or pecans (optional) |
| *To make buttermilk: combine 1 tbsp (15 ml) of white vinegar with 1 cup (250 ml) of milk. |
Directions
- Preheat oven to 375 degrees.
- In large bowl, cream butter and sugar until smooth. Whisk in eggs and mashed bananas. Set aside.
- In other bowl, mix both flours, baking powder, baking soda, cinnamon and salt. Gradually stir dry ingredients, alternately with buttermilk, into egg and banana mixture. Stir just enough to moisten. Stir in vanilla. Stir in nuts if desired.
- Spoon batter into greased or lined muffin cups, filling each 2/3 full.
- Bake for 20 minutes or until toothpick inserted in centre comes out clean.