Very easy, moist banana muffins. Great basic recipe that you can change by adding nuts, chocolate chips, or raisins.
Preheat oven to 350 degrees F (175 degrees C).
Mix bananas, salad dressing, and sugar in a large bowl until smooth. Stir flour, baking soda, and salt into banana mixture until batter is just moistened. Divide batter evenly into 24 muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.
Per Serving: 96 calories; protein 1.5g; carbohydrates 17g; fat 2.9g; cholesterol 3.3mg; sodium 237.3mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.