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| 1 1/2 Tasse | all-purpose flour |
| 1 Tasse | sugar |
| 1 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 3 mittel | Ripe bananas |
| 1 | egg |
| 1/3 Tasse | vegetable oil |
| 1 Teelöffel | vanilla extract |
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My kids were home from school Monday because of the Martin Luther King holiday, so we tried something new for breakfast. It was a hit!
This recipe comes from Taste of Home magazine, December 97/January 98 issue, and was submitted to it by Lorna Greene of Harrington, Maine.
In a large bowl, combine dry ingredients. In another bowl, mash bananas; add oil and vanilla. Mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. Bake at 375 for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
(We ate them hot from the pan. I had two, and my two children - ages 8 and 9 - ate the rest!)
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