My mom was kind enough to stock the freezer with muffins and bread before she left right after I had the baby. Now, we are all out, so it is time to restock. I started that process today with these yummy muffins from my Holly Clegg Trim & Terrific Freezer Friendly Meals cookbook.

Butterscotch Banana Bread (I made them muffins)

¼ cup canola oil
1 cup dark brown sugar
2 eggs
1 cup mashed bananas
1 tsp. vanilla extract
1 ¾ cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
¼ cup skim milk
½ c. butterscotch chips

Preheat the oven to 350 degrees. Coat a non-stick 9 x 5 x 3 inch loaf pan (or a muffin tin) with non-stick cooking spray.

In a large bowl, beat together the oil and brown sugar. Add the eggs, bananas, and vanilla, stirring well.

In another bowl, combine the flour, baking soda, baking powder and cinnamon. Gradually combine the dry ingredients and the milk with the with the banana mixture, stirring only until combined.

Pour batter into the prepared loaf pan and bake 45 to 50 minues or until a toothpick inserted in the center comes out clean. (I cooked the muffins for 18 minutes.)


My giveaway this week is for a Holly Clegg Trim & Terrific Freezer Friendly Meals cookbook (where this recipe came from). Be sure to enter!

I shared this recipe at Delicious Dishes, $5 Dinners, The Grocery Cart Challenge, & Tempt My Tummy Tuesdays.

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