For my wonderful long weekend I had off I wanted to make something easy for breakfast that I could have several mornings in a row so I didn’t have to cook breakfast. Sometimes I’m just not in the mood to cook. So when I am I have to take it or leave it. I knew I had some bananas in the freezer and banana bread sounded wonderful. Most of the time I always have banana’s in the freezer. When I buy bananas and don’t eat all of them I stick them in the freezer to use either for oatmeal or banana bread. This is something my mom taught me growing up. She always had banana’s on hand in the freezer.
This recipe is not the healthiest because I use bisquick mix. If you wanted a healthier recipe try looking one up with whole wheat flour. I did make a healthier version because it contains Agave instead of white sugar. Agave is a natural sweetener made from plants. You can’t tell the difference between the two.
I took all my ingredients out. I used eggs, bananas, cisco, nuts, and bisquick.
Mix all your ingredients with your nuts being last. I didn’t even have to take out my mixer. It can all be mixed by hand.
Place into muffin cups. This is also be made as a loaf.
Bake at 350 for 25 min.
Banana Bread Muffins
1/4 Cup Shortening
2/3 Cup of Agave- (Actually did a little less than this)
2 Cups of Bisquick
Combine all ingredients together adding the nuts last. Place into baking cups and bake for 25 min at 350 degrees.