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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Tired of trying to find the perfect for me banana bread, I came up with recipe and was very happy with the results. I love making them into mini bundts for two to share or muffins. They are most, sweet, crunchy, chewy and a little salty all at the same time. I hope you love them like my family does! Ingredients:
1/2 cup butter (softened) |
1 cup dark brown sugar |
1 teaspoon vanilla |
2 eggs |
2 tablespoons sour cream |
2 cups bananas (mashed, brown, about 5) |
2 cups all-purpose flour |
1/2 cup rolled oats |
1/2 teaspoon sea salt |
1 teaspoon baking soda |
1 cup pecan pieces, toasted |
1/2 cup toffee pieces (heath brand) |
Directions:
1. Set oven to 350 degrees.
2. grease and flour (I use Bakers Joy Spray for ease) 18 muffin holes or you can use liners. Another option is to use 8 mini bundt holes.
3. With either a mixer on low, or by had, cream butter and eggs. Mix in vanilla. Add the two eggs and the sour cream and mix until smooth. Add bananas and mix until incorporated. Mix in the flour. Add the oats to your hand bit at a time and crush them up, dropping them into the mix in the process. Add the salt and soda, and mix throughly. Mix in the pecans and the toffee. Fill each muffin tin or mini bundt tin 2/3 full. Place in oven and bake 20-25 minutes until toothpick comes out clean. Cool for ten minutes, then invert on baking rack and cool.
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