I hate bananas but for some reason, I like banana-nut bread.  I’ve been using the same recipe since 2003 and it has never failed me.  I also make muffins instead of a loaf so I get a little extra crust.  They come out moist inside, not too sweet, has a light banana flavor, and crusty on the outside.  Jes had a bunch of bananas that got neglected last week so I made some this weekend and thought I would take some photos of the process.

Here are all the ingredients:

I mixed all the dry ingredients together and then all the wet in a separate bowl.

In the meantime, I creamed the Crisco.  Yes, I used Crisco. You got a problem?!  Then I added sugar and eggs.  Once that’s all creamed, I alternated between adding the dry ingredients and the wet ingredients for a total of 4 additions.

Next I added the chopped walnuts (instead of pecans) and greased the muffin tin.

I used a disher to scoop out equal portions that filled the tins half-way.

In the 350-degree oven they went for about 30 minutes (until golden brown on the top) and then cooled on a rack.  Tasty.

It makes about 24 muffins if you fill the tin only half-way.  Make sure they cool completely before storing in an open or loosely-closed container.  If you close it all the way, they sweat and get sticky.  I like them on the drier side to keep the crust chewy.