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How to Make Banana Nut Bread or Muffins Using Dry Milk

Updated on August 29, 2012

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Dry milk is created by removing the water content which creates a concentration of lactose (milk sugar), which gives a golden brown look to baked goods. It has a binding effect on flour protein, enhancing the structure of baked goods. This property also helps them retain moisture to stay fresher for longer periods of time.

I used this recipe to make 1 batch of 6 jumbo muffins and 6 regular sized muffins. The recipe can also create 1 loaf of banana nut bread.

Cook Time

Prep time: 10 min
Ready in: 10 min
Yields: 1 loaf or 12-24 muffins
Dry milk and powdered ingredients in medium bowl
Dry milk and powdered ingredients in medium bowl


  • 2 cups all-purpose flour
  • 3/4 cup Instant Nonfat Dry Milk, I used Carnation brand
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 2 eggs, large
  • 2 very ripe bananas, mashed
  • 1 cup sugar
  • 1/2 c up vegetable oil
  • 1/2 c walnuts, chopped
Mash bananas with a fork
Mash bananas with a fork
Jumbo muffins in the oven
Jumbo muffins in the oven
  1. Preheat your over to 350 degrees. Grease and flour a loaf pan or put liners in a muffin tin.
  2. Mix flour, dry milk, baking powder and cinnamon in a medium sized bowl.
  3. Beat eggs and sugar with an electric mixer. While that is blending (if you have a stand mixer), mash bananas with a fork in a small bowl. Add bananas to the eggs and sugar. Add the oil.
  4. Gradually spoon in the flour mixture until a dough is formed. Stir in walnuts. Spoon batter into prepared pans. I used an ice cream scoop for the muffins. Bake a loaf for 60-65 minutes or muffins for 40 minutes or until a toothpick comes out clean after insertion.


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