Ultra-moist and packed with ripe banana flavor. This was one of the first recipes I mastered as a child and remains one of my favorites today.
Allergen Information: This recipe does not call for any dairy, nuts, peanuts, citrus, or eggs.
Tools You Will Need
- Large mixing bowl
- 2 small mixing bowls
- Large fork
- Muffin pan and paper muffin liners
- 1 ⅔ cups flour
- 1 ½ teaspoon baking soda
- 2 teaspoons baking powder
- Pinch of salt
- ½ cup shortening
- ½ cup sugar or an alternative sweetener
- ¼ cup brown sugar
- ½ cup applesauce
- 1 ¼ cups mashed banana
- ½ teaspoon pure vanilla extract
- Preheat the oven to 350 F.
- Mash the banana in a small bowl until it’s free of lumps. Add the applesauce and vanilla and mix well.
- In another small bowl, mix the flour, baking soda, baking powder, and salt. You can add 1 tablespoon of cocoa powder or a sprinkle of cinnamon at this point for a more interesting and unusual flavor.
- In a large mixing bowl, cream the shortening and both sugars together until smooth.
- Add the banana to the shortening mixture and mix well. Then begin folding the dry mixture in slowly until it is well-combined and no lumps remain.
- Line a muffin pan with paper liners. Scoop the batter into the cups so that they are ¾ full.
- Bake for 30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
This recipe has been adapted from “Allergen-Free Desserts” by Amanda Orlando. To buy this book, click here.