muffin style

Made a half batch of Ellie Krieger's Banana Pecan Bread with a little twist to it.

I made it in muffin papers and adapted the recipe a bit. The original recipe asks you to spray a loaf pan with cooking spray. I don't think we have cooking spray here in Japan.

Plus, I don't think I have a 9 x 5-inch loaf pan. I also used olive oil instead of canola.

Anyway, instead of 4 servings (half of the original 8), I got 6.

Banana Pecan Bread Muffins adapted from Ellie Krieger's "Comfort Food Fix"
makes 6 muffins

1 handful of pecans, measured then chopped
3/4 cup + 1 tablespoon flour
1 tablespoon ground flax seed
2 tablespoons sugar
2 tablespoons packed light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons olive oil
2 tablespoons plain yogurt
1 large egg
1/2 teaspoon vanilla extract
2 small ripe bananas, peeled and mashed

Put all the dry ingredients into a bowl and whisk
Add in the pecans and whisk
Put all the wet ingredients in with the mashed bananas and mix well.
Add the wet to the dry.
Bake in a 350F (180C) oven for about 25 minutes or until the top is brown and a toothpick comes out clean.

NOTES: I liked this, moist and sweet from the bananas, not much to clean up too...I'd definitely make this again...muffin style.