Banana Bread

From Better Homes and Gardens cookbook

Prep 25 minutes Bake 55 minutes Oven 350

2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 beaten eggs
1 1/2 cups mashed bananas (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter or margarine
NO nuts (but other people can add 1/4 cup chopped walnuts)
optional: Streusel Topping*

1. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and 1/4 tsp salt. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Nut people fold in nuts. Spoon batter into prepared pans. If desired, sprinkle Streusel Topping over batter.

3. Bake in a 350 oven for 55 to 60 minutes for 9x5x3-inch pan, or 40 to 45 minutes for 7 1/2x3 1/2x2-inch pans, or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

*Streusel Topping: In a small bowl combine 1/4 cup packed brown sugar and 3 tablespoons all purpose flour. Using a pastry blender, cut in 2 T butter until mixture resembles coarse crumbs. (Nut people can stir in 1/3 cup chopped walnuts.)

I think you could put the batter in a muffin pan and bake it for half the time.