1 1/2 c. flour
1 tsp. baking powder
5 lg. ripe bananas
1 egg
1/2 tsp. salt
1 tsp. baking soda
3/4 c. sugar
1/4 c. dark brown sugar, packed
1/4 c. butter, softened
1 tsp. vanilla
1 c. walnuts or pecans, finely chopped

Preheat oven to 375 degrees. Grease muffin tins. Measure flour and then sift with baking powder; set aside. Combine bananas, egg, salt and soda in a large bowl. Mix well with electric mixer. Add both sugars, butter and vanilla; mix well and add nuts.

Gradually add flour mixture. DO NOT BEAT! Stir lightly only until mixed. Spoon 1 tablespoon of batter into each muffin tin. Bake approximately 8 minutes or until lightly browned. Yields approximately 48 muffins.

Serve warm with soft butter lightly and reheat in a toaster oven.

NOTE: These muffins can be made in regular size muffin tins. Bake approximately 15 minutes. Yield approximately 24 muffins. Freeze your overripe bananas in the skins and use in this recipe. Peel while partially frozen and allow to defrost in mixing bowl.

"Delicious for a coffee or tea and for your family to enjoy."