Banana Bread / Muffin Update

Sorry the blog is kind of slow right now.  I’m in the middle of a post holiday lupus flare and the debilitating  fatigue that comes with it. 😦  I was hopeful my body would get back to ‘normal’ this week but my energy is still super low and the eats still haven’t been all that creative.

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Naan from the Bread Book.  I had mine with steak and cheese.  A cheese steak ‘wrap’ of sorts. 🙂

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Fried Mahi which I used for my version of an open face Fillet o Fish.

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My new go-to banana bread / muffin recipe. 🙂

During the holidays I wrote about how I use butterscotch pudding in my pralines.  That’s pretty much all I ever use it in and I have a few boxes left over from the holidays so I was trying to think of something to use them in and thought why not try some in banana bread.

I took my basic recipe (recipe at the end of the post)…used  cup4cup for the flour…added some pudding…and made muffins plus one small bread pan.  They were so good Mama Lupiac asked me to make a second pan the same day. 🙂

This doesn’t have anything to do with lupus or celiac but every now and then I stumble across a site and feel the need to spread some blogg-y love. 🙂  This blogger liked one of my posts so I went to check them out and have been hooked ever since.  It’s a blog full of retro ads.  If you like old retro stuff check em out. 🙂

Retro Adverto

Hope y’all had a great week and have an even better weekend. 🙂



Banana Bread / Muffins

This full batch will make 2 pans of mini muffins plus one small bread pan.

1/2 cup softened Butter
1 cup Sugar   (I used 1/2 cup white sugar and 1/2 cup brown sugar)
2 large Eggs
1 1/2 cups Flour  (I used cup4cup)
1 tsp Baking Soda
1 tsp Salt  

6 tbsp Butterscotch Pudding 
2 mashed very ripe Bananas
1/2 cup Sour Cream
1 tsp Vanilla

Preheat oven to 350.
Cream butter and sugar(s).

Add eggs, dry pudding, sour cream and vanilla.

Mix well.

Add flour, baking soda and salt.

Mix until just blended.

Pour into pan(s) and bake 15 – 20 minutes.


4 responses to “Banana Bread / Muffin Update

  1. Thanks for the mention! I don’t know if you’re from Texas, but you must be at least nearby — the Adams vanilla is a tip-off. I always bake with the extra-strong Adams (but not their “real” vanilla which doesn’t have the same bright, intense taste that I remember from all my mothers cakes and cookies as a child). Adams and salt are my baking secrets! Thanks again!

    –Paula (Dallas)

    • You’re welcome, Paula. 🙂

      I’m in a little town south of Houston. I love Adams too. The only other vanilla I can stand is the super strong stuff from Mexico but it’s too dangerous down there now to get it.

      Thanks for checking out my blog. 🙂

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