This is my favorite recipe. I have had this recipe since I was in high school. All my friends love it. Hope you enjoy it!
In a medium bowl mix flour, baking powder, baking soda, salt, and cinnamon and set aside.
In a separate bowl cream margarine and sugar, add eggs and mix until smooth. Stir in milk and mashed banana and mix well.
Fold in flour mixture into the liquid ingredients until combined.
Fill greased muffin tins two-thirds of the way full.
Bake in a preheated 350 degree F (175 degrees C) oven for 25 to 30 minutes.
Per Serving: 160 calories; protein 2.5g; carbohydrates 25.2g; fat 5.8g; cholesterol 21.1mg; sodium 236mg.
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 make wholemeal bread , which doesn’t always getting bigger as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make 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 night before , then clear it off the next day.