Recently, it's been a little more difficult for me to predict what the kids will & won't eat. They've always been big fruit eaters so I always have a lot around the house. Lately, they haven't been eating as much so I've had to throw more of it out. I HATE wasting food. It really bugs me. To not waste so much, I've decided to hunt down some recipes to use them in. Something that I'm always throwing away is bananas. I don't like really ripe bananas (neither does Jacob). Any sign of brown on them & they get tossed. Yes, I know...I'm weird. I've always been like that with bananas. I've got a love/hate relationship with them. I'm not really a fan of banana anything, really. Not even banana bread, mostly because it has nuts and raisins in it. For those of you who don't know me all that well, I'm not a fan of putting any sort of nut into anything I eat. I prefer to eat them solo. I had to really hunt to find a recipe that didn't have either of those in it. I found one on allrecipes.com that is REALLY, REALLY good! I really like that website! I figured it had to be pretty good considering there were around 5,000 positive comments on it. If you like nuts and raisins in your bread, either this isn't the recipe for you or you could always add them to it, if you like.
These are the ingredients this recipe calls for: 1/4 tsp Salt, 1 tsp baking soda, , 2 cups all-purpose flour, 1/2 cup butter, 3/4 cup brown sugar, 2 eggs, 2 1/3 cup overripe bananas (I also added vanilla & Cinnamon on my own).
Use 1 teaspoon of Baking Soda
1/4 teaspoon of salt
3/4 cup of Brown sugar
2 eggs, beaten
I took it upon myself to add 1 teaspoon of Vanilla
And 1 teaspoon of Cinnamon too.
I forgot to get my butter out to thaw (I keep it in the freezer) so I had to resort to the microwave for help. This recipe calls for a 1/2 cup of butter which = 1 stick. It took me about 1 minute to thaw it out.
Preheat your oven to 325 degrees (to make muffins). If you want to make bread, you'll need to preheat to 350 degrees. Lightly grease a 9 x 5 inch loaf pan (for bread).
This recipe calls for 2 1/3 cups mashed overripe bananas. I've never measured mine out. I've used 3 large ones before and that was enough to give a good flavor. You can use more or less, depending upon how much you like bananas. I'm not too much into them so this amount was just right for me.
Mash them up real good
In a large bowl, combine flour, baking soda & salt. In a separate bowl, cream together butter & brown sugar (the reason I had to microwave mine). Stir in the eggs & mashed bananas until well blended. Stir bananas mixture into flour mixture; stir just to moisten.
Pour batter into prepared loaf pan. I made muffins this time so I used paper liners. I filled each up about half way.
I only have 3 muffin tins (I told you I don't bake much) so I had to wait until these cooked to use up the rest of my batter.
Bake the muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Since I had bananas left, I decided to make some bread too. I used a loaf pan and sprayed it with canola oil.
Bake the mixture for bread @ 350 degrees for 60-65 minutes or until a toothpick inserted into the middle comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
As I'm posting this, I realized I forgot to take a picture of the final product. Sorry about that. It turned out well! Since I have muffins for us to snack on, I decided to freeze my bread for another day. There's only so much banana things I can tolerate. :) I must say this is, by far, THE BEST Banana bread recipe I have found & tasted. You should make some soon! Tell me what you think of it! Everyone on our side of the fence gave 2 thumbs up (even Jack)!
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