From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed ripe bananas (2 or 3 bananas)
  • 1-1/2 cups sifted flour
  • 1 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1 teaspoon vanilla


Cream shortening and sugar.  Add eggs and bananas; mix well.  Stir in flour and nutmeg.  Dissolve soda in hot water; add to banana mixture.  Stir in vanilla.  Fill greased muffin pans, or paper baking cups, about half full.  Bake in 350 degree oven for about 20 minutes, or until golden brown.  These are a favorite for children's school lunches, and stay moist and fresh quite a long time.

YIELDS: 24 Medium Muffins

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