There were no immediate plans for myself this morning.  As I went about my morning ritual of making hubby’s lunch and started a fresh pot of coffee.  But there was one thing on the counter that particularly caught my eye…

And there they were looking all ripe and begging to be useful.  I thought, how perfect do these guys look for banana muffins?  Yes, that was the next great adventure on this cool damp autumn morning.

Luckily I had all the ingredients necessary.  The star of the show (IMHO) would be the sour cream.  Oops, I don’t have the vanilla extract in the picture, sorry vanilla, I didn’t mean to leave you out of the pic.  At least you made it to the batch though.  Clearly that’s the main thing, right?

Once everything is mixed, it looks like a beautiful large bowl of creamy goodness.  And it is, I tasted.

Then we have the batter evenly portioned into muffin cups.  This was a recipe for banana bread, but I much prefer individual muffins these days.  So muffins it is.

Then I popped these into the oven and let the heat do the rest.

Lets just say, these are over the top creamy moist and flavorful!  Thank you very much Mr. Sour Cream, I believe that’s your doin’.  Good Job!

• 1/2 cup butter, melted
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup chopped walnuts
• 2 medium bananas, sliced – (I used 3, just because that’s the way I roll)

1. Preheat oven to 350 degrees F (175 degrees C). Prepare muffin pan.
2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared muffin pan.
3. Bake at 350 degrees F (175 degrees C) for 20 – 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.  (I did none of the above mentioned as I had mine piping “HOT”!  Just saying, I don’t always play by the rules.)
4. If your baking bread, allow 60 min of baking time in at 350 degrees F oven or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

• Calories: 192
• Total Fat: 8.6g
• Cholesterol: 48mg
• Sodium: 219mg
• Total Carbs: 26.9g
• Dietary Fiber: 0.7g
• Protein: 2.6g