My great grandma Esther Fingado made a famously moist banana bread. Her original, flawless recipe for the loaf is as follows:

1 cup sugar
1 cup butter
2 eggs
1 teaspoon baking soda
2 cups flour
1/2 teaspoon salt
3 bananas, mashed
1 cup chopped nuts
3 Tablespoons sour cream, or milk* (* She says,“If using milk, add just enough to create a nice consistency and is not too stiff or dry”).

“Cream butter and sugar together, add eggs. Combine dry ingredients and add to mixture. Add all other ingredients. Pour into greased loaf pan. Bake at 350°. Check at 45 minutes, but should take close to 60 minutes.”

For my own use, I have successfully converted the whole thing for gluten-free flour and a low glycemic index without altering any of the flavor-memories attached. Best of all, I succeeded in retaining the bananas (phew!) and the secret ingredient, which makes Esther’s banana bread her particular culinary legacy.

These are often featured at bible studies and book clubs held here at Hysa House, and they’re small enough in hand (and mouth) that people don’t feel awkward taking one (or more) back to their seat. I omit the walnuts when feeding a crowd.

Banana Maple Mini Muffins (makes 30-36)

Preheat oven to 425°.

In a small bowl, whisk together:

2 eggs, room temperature
1 teaspoon maple extract
1 Tablespoon apple cider vinegar + 1 Tablespoon milk (any) OR 3 Tablespoons sour cream

Set aside.

In the bowl of a stand mixer, combine:

2 cups Pamela’s Bread Mix flour
1/4 teaspoon salt
1 teaspoon baking soda
1 Tablespoon Super Sweet blend **

(**If using sugar, Lakanto, rapadura, or coconut sugar, use 1/2 cup.  If using honey, use 1/4 cup and add it to the wet ingredients, not the dry.)

To the flour mixture, add:

1 cup butter, room temperature and cubed

Mix until the butter is the size of peas, then add in:

3 very ripe bananas, mashed
The wet ingredients

Lastly, add 1 cup chopped walnuts (optional). Mix until well-combined.

With a medium cookie scoop (1.5 Tbl. size) or a tablespoon, fill the mini muffin tins (sprayed with coconut oil baking spray or lined with mini muffin papers). Bake for 18-20 minutes. Cool in tins for 5 minutes, then remove to a cooling rack.