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!

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