Tuesday, July 19, 2011
Too Many Bananas!
When I go to the grocery store I always seem to pick up bananas. Even though 2 out of the 4 of us in our house really don't eat them, I still buy them. My hubby will say, "why do you keep buying them if nobody eats them?" I keep meaning to put them in his lunch and then get caught up just trying to get his lunch made before he leaves for work and I end up just giving him some other kind of fruit. So, I end up making banana bread or muffins every week. My go to recipe for banana bread/muffins came from an old cookbook given to me by an old office mate at least 15 years ago. I have adapted it several times, but this I have found to be the best recipe: 3 medium sized bananas, 1 3/4 cups white flour, 1/2 cup white sugar, 2 large eggs, 1/2 teaspoon vanilla, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 6 tablespoons margarine or butter. Mash bananas in separate bowl with fork. Soften margarine/butter for about an hour on your counter top or put in microwaveable dish and put in your microwave about 10-15 seconds. Put bananas and butter/margarine in a larger bowl and add the rest of the ingredients to it. Mix by hand until well mixed or I use a hand mixer. Mix until smooth, there will probably still be a few lumps of bananas but that's okay. Preheat your oven to 375 and use a 12-muffin baking tin. I use paper liners (the kind you use for cupcakes). Fill the liners with about 3/4 of the mixture. If you're feeling like you want to try a variation of this muffin, you can add 1/2 - 1 cup of walnuts, pecans or chocolate chips to the mixture before you put it in the liners. Bake about 20 minutes or until a toothpick inserted into the middle of the muffins comes out clean. Cool about 10 minutes and then put on a baking rack to finish cooling. I used to make banana bread a lot that always seemed to come out kind of a little too moist. I have found the above recipe is not too moist and not too dry. Enjoy the day!