Cupcake paper liners make these sticky sweet muffins easier to share with banana lovers.

I got this recipe from my late grandmother’s cook book. She titled the recipe, “June’s Best Ever Banana Bread”. I made a few adjustments without the mysterious June’s permission or supervision. I’ll just claim this one for my own, since it did turn out pretty darn good if I do say so myself. They are really sweet though, so next time I will try less sugar, more banana and see if that does the trick.

Don’t get me wrong, I LOVE sugar and sweetness, but even I have my limits and these little beauties push right up to the line of too sweet.

I had an assistant, a nephew, who like me thinks baking takes too long to get to the good part…eating.

Oven 350

• 1 3/4 cups flour
• 1 cup sugar
• 1/2 cup brown sugar
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 eggs
• 2 rip bananas mashed (or 1 cup)
• 1/2 cup vegetable oil
• 1/4 cup rice milk + 2 tsp. lemon juice
• 1 tsp. vanilla

1. Whisk the dry ingredients in a bowl.
2. Mix the wet ingredients in a bigger bowl.
3. Slowly add the dry mix to the wet mix, don’t over stir.
4. This makes enough to fill 12 cupcake paper liners/muffin cups 3/4 full with a little left over. I used the rest of the batter to make banana pancakes…oh so sweet, but a nice treat.
5. Bake for 20-30 minutes depending on about a zillion things, mostly your oven, the pan, weather..etc. I did about 24 minutes and let them rest in the pan for about 15 minutes and then set them on a rack to finish cooling all the way.

The tops get nice and crispy and sugary. Great with a glass of milk!

They are best when you leave the little buggers to cool off completely.

Ingredients for the failed banana bread I tried a few days ago. When at first you don't succeed...etc.