Best Banana Nut Muffin Recipe
By: Leslie Bright
Here is an easy way to make the best banana nut muffins. Make a double batch so you will have some extras to freeze for another day.
- Non-stick cooking spray
- 3 bananas, mashed
- ¼ c. unsalted butter, melted
- ¼ c. while milk
- 1 large egg
- 1 t. vanilla
- ½ c. brown sugar
- ½ c. sugar
- 2 c. all-purpose flour
- 1 t. salt
- 1 t. baking soda
- 1 c. walnuts, chopped + extra to top muffins before baking, if desired
Time-Saving Tip: Use overipe bananas for the best flavor.
Step by Step Instructions
Preheat oven to 350°F. Spray a standard muffin tin with non-stick cooking spray and set aside.
Add the mashed bananas, melted butter, and milk to a large mixing bowl. Mix to combine.
Beat in the egg and vanilla, and brown sugar.
Add in the remaining dry ingredients and fold in until just mixed. Then, fold in the walnuts.
Fill muffin pan cups to about 4/5 full. Top with additional walnuts, if desired.
Place in the preheated oven and bake for 18-20 minutes, or until toothpick inserted in the center of a muffin comes out clean. Remove from oven and cool for at least 5-10 minutes before serving.
Learn how to make this chocolate frosting recipe. This chocolate frosting recipe goes perfectly with my delicious chocolate cake recipe.
The cake is so rich and moist. Especially after you slather the chocolate frosting on…YUM!!
This is the best chocolate frosting recipe you will ever need!
Delicious Chocolate Cake Recipe
By: Leslie Bright
Get ready to make the most delicious chocolate cake you have ever eaten! This chocolate cake recipe is so moist and rich. Be sure to make my chocolate frosting that goes on top of this cake! It is out of this world!
- 1 cup unsalted butter, softened to room temperature
- 2½ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened cocoa powder
- 2¼ cups boiling water
Time-Saving Tip: Make the cakes the night before serving and cover the baking pans with foil or plastic wrap once cool to the touch. Frost the cake the next day.
Step by Step Instructions
Preheat oven to 350°F. Grease and flour three 8” round cake pans, then line bottom with round parchment paper. Set aside.
Cream the butter and sugar in a large mixing bowl. Add in the eggs and vanilla. Mix until well blended.
In a separate large mixing bowl, combine flour, baking soda, baking powder, and salt.
Mix the cocoa powder and boiling water in a medium bowl until well combined and no lumps remain.
Alternating between the two, slowly add dry ingredients and chocolate mixture to the bowl with the butter and sugar. Mix on low speed to incorporate ingredients.
Divide the cake batter evenly between the three cake pans and place in the preheated oven. Bake 22-28 minutes, or until toothpick inserted in the center of the cake comes out clean.
Remove from oven and set aside to cool for approximately 10 minutes before transferring the cakes from the pans to a wire rack to cool completely, approximately 10-15 more minutes. (Cakes should no longer be warm to the touch before frosting).
Make the chocolate frosting using this recipe.To assemble the cake, place the first layer top-side down on a cake plate. Add 1/3 of the frosting to the top of the cake layer and spread it out evenly. Take the second layer and level off the rounded top with a knife or cake leveler. Place the second layer on top of the first layer, top-side down. Add frosting to this layer and spread out evenly. Repeat this with the 3rd layer, and spread the remaining frosting out on the top layer. Slice and serve immediately. Enjoy!
Instant Pot Sides – Side Dishes to Make with an Instant Pot: Need to bring a side dish to a family gathering? With it getting so close to the holidays, why not be thinking about the delicious and easy side dishes that you can make with your Instant Pot.
Make enough to have leftovers
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My most favorite memories of my Dad is that he made chocolate fudge every Christmas. He only made it at Christmas time, which made it seem even more special. I can remember being very small and watching him at the stove as he made the best fudge I had ever eaten. I looked forward to it every year. While I was very excited for Santa to come, I was even more excited knowing that my Dad was going to make his Christmas fudge. I hope you enjoy my Dad’s Christmas fudge recipe.
Sharing my Dad’s fudge recipe with you means a lot to me this year because my Dad passed away in October of this year, a week after his seventy-second birthday. So my family and I are in for all of the dreaded firsts without him. The first of all of the holidays without him. His birthday rolling around next year with us remembering that he passed away so soon after his last one. So in honor of the best father a girl could ever have, I am sharing his recipe with you. (more…)
Step-by-step instructions to make cream-filled donuts out of canned biscuit dough
Since my family and I enjoyed the canned biscuit donuts so much I wanted to make a different version of them today. The batch that I made today were cream-filled biscuit dough donuts. Instead of using the can of larger Texas Style Buttermilk biscuit dough, I used the smaller sized Texas Style Buttermilk 10 count. Don’t buy the flaky layers in either size. They absorb the oil and make them dense and greasy. The recipe for the cream filling and glaze will follow the donut recipe.
I can’t wait to try these biscuit dough donuts! One of my fondest memories from my childhood was when my mother would take my sister and me to the bakery inside of the Giant grocery store. I would get so excited trying to pick out what I wanted. It always came down between my two favorite things, the vanilla cupcakes with yummy buttercream frosting that had a cute little acrylic monkey pick in it or a plain glazed donut that was as big as my head. They don’t make them like that anymore! Our mother also bought a bag of tea cookies for us to share later. They were so pretty. They were little sugar cookies with a rosebud and leaf done in buttercream. I was one of those little kids that called the cake part “bread” and only ate the frosting. I think I was a teenager before I stopped doing it. My experience of getting to go to the bakery as a child is what started my love of cakes, cookies and decorating. I am a trained cake artist. I have always had a HUGE sweet tooth, but I won’t eat just anything because it’s sweet.