Monday, July 23, 2012

Banana Sour Cream Muffins

A basket of warm banana muffins.
When I have bananas that are over-ripe, 
I peel them and pop the fruit in a Ziploc bag.
 I can flatten the bags and store them the 
freezer for when I want to make muffins. 
Each bag has just enough banana for a batch.
 I sprinkle some of the tops with cinnamon sugar.
 These muffins freeze well too.
Banana Sour Cream  Muffins
1 stick butter, room temp.
1 C sugar
2 eggs, (lightly beaten)
1 C sour cream
1 t vanilla
2 mashed bananas (1 C)
1-1/2 C flour
1 t baking soda
pinch salt
(1/2 C chopped pecans)
Beat the butter and sugar until creamy. Beat in the eggs, then sour cream and vanilla.
Add the mashed bananas. Combine the flour, soda and salt in a sifter and sift in.
Stir just to combine. Add the nuts if desired. Divide among 12 sprayed muffin cups, sprinkle the tops with sugar or cinnamon sugar if desired. Bake @350 for 15 minutes.
makes 1 dozen.



  1. Oh dear Rita, you always send me the greatest recipes! Hubby and me are going to love this one for a Saturday morning breakfast too!! Have a super week.

  2. This sounds like a great recipe for muffins. I have some bananas I was planning to toss out but instead I'll use them for this. This is great! Thanks! :)

  3. These look pretty darn tasty, I like the sour cream twist. You should enter it in our muffin recipe contest over at!

  4. I just baked this muffins. Before I thought that I do not like baking with bananas. But your muffins are very tasty!!! I really enjoy! Thank you for receipt.

  5. I like your Banana Sour Cream Muffins recipe , really delicious recipe and thanks to share it .

  6. All the muffins are looking so yummmy :)