Sunday, December 14, 2008

Banana Bread



I love bananas in any form: bread, cake, muffins, peanut butter and banana sandwiches, and even just as a plain ole piece of fruit. So when my grandma had some extra bananas that were about to be too ripe to eat and she said I could have them I knew exactly what I was going to make. This has been my go-to recipe for banana bread for a couple of years now. It's actually a recipe for muffins but turns into a really nice loaf of bread. It gets a great color to it and is nice and dense with a great flavor.


The reason why I haven't blogged this before is that I don't have the original source for it. I printed it off probably two years ago, long before I started blogging or even really knew about food blogging. Therefore I didn't bother to write down where I got the recipe, I'm pretty sure that it never dawned on me that I would need to know where this came from. But this recipe is so great that I finally decided that I need (yes need) to share it with you all. There are requests for banana bread fairly frequently on the cooking board I frequent and I finally decided that I wanted to have this recipe where I could easily direct people to it. So, if this is your recipe, or you think you know where it came from, please let me know so I can give you credit. Enjoy! Edit: we have a source! One of the great girls on the cooking board found this recipe for me on the blog dinner a deux. Thanks!


Banana Muffins/Bread
From this blog
Recipe Adapted from a Giada De Laurentiis recipe

Makes 10-12 muffins or 1 Loaf

1.5 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup sugar

1/2 cup vegetable oil

2 eggs

1/2 tablespoon vanilla extract

2 ripe bananas, peeled and coarsely mashed

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.* Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly, but eat warm. *I pour the batter into a greased loaf pan and bake for 30-40 minutes or until a toothpick comes out clean.

2 comments:

Joelen said...

I have about 4 ripe bananas in my freezer just waiting to be used up... I just might have to make this soon!

That Girl said...

mmm with a couple of chocolate chips thrown in...I'm hooked!