Hawaiian Banana Muffins or Bread
Hawaiian Banana Muffins or Bread recipe
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 2 | each |
bananas
fully rips |
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 2 | each |
bananas
fully rips |
|
| 2 | large |
eggs
|
|
Directions
Blend shortening, bananas and eggs in blender; set aside.
Sift dry ingredients together.
Add blended ingredients to dry ingredients and mix lightly.
Pour into lightly greased and floured loaf pan or muffin tins.
Bake at 350℉ (180℃) for 35 to 40 minutes for bread, less time required for muffins.
