On occasion I leave a couple of bananas to turn really good and brown just so I can make Banana Bread. My recipe is a really old one, from the original Better Homes and Gardens Cookbook. You know, the one your Granny and your Mom had, the one every bride gets at her bridal shower -- the one with the red and white checked cover? Well, if you don't have a clue what I am talking about , here is the recipe. I like this one because it is not very sweet and is very forgiving. I rarely follow they specific directions, just dump it all in and bake. Turns out perfect every time. I chose to make muffins this time so I can freeze them for quick breakfasts this summer. Just freeze in a large freezer bag. When ready to eat, throw on in the microwave for 20 seconds and you are good to go. Enjoy.
1 3/4 c flour
2/3 c sugar
2 t baking powder
1/2 t baking soda
1/4 t salt
1 c mashed ripe bananas ( 2 - 3)
1/3 c shortening, margarine or butter (I have always used shortening)
2 T milk
1/4 c chopped nuts (I prefer pecans)
In a large bowl combine 1 c of flour, sugar, baking powder, baking soda and salt. Stir to combine. Add mashed banana, shortening, and milk. Beat with an electric mixer on low speed until blended, then on high speed for 2 minutes. Add eggs and remaining flour; beat till blended. Stir in nuts.
For muffins -
Pour batter into 12 muffin cups. Bake at 350* for 16 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool in pan on a wire rack.
For bread -
Pour batter into a 8 x 4 x 2 loaf pan. Bake at 350* for 55 - 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack.
Linked to Balancing Beauty and Bedlam's Tasty Tuesday
It's a Blog Party Delicious Dishes
Crazy Daisy Tuesday Tastes