Thursday, August 12, 2010

Banana Bread



This is some of the moistest (if that's even a word) banana breads ever!!

Heat oven to 350. Place your favorite mold or tray on your baking sheet. The picture shown is my Charlotte Tray, but I also love to use my Medium Tartlet Tray and pour the rest of the batter into a smaller mold (like small round or Christmas Tree).

In large bowl cream together:
½ cup butter, softened
¾ cup sugar
Then add
2 eggs and mix well
Then add
3-4 large ripened bananas**
1 tsp. vanilla
1/3 cup milk

Add flour mixture:
2 cups flour
1 tsp. baking soda
½ tsp salt

Additional Add-ins:
1/2 tsp Cinnamon
1/2 cup mini chocolate chips
1/2 cup chopped nuts

Bake medium tartlet tray/mini muffins for about 12 minutes, then cook the small mold an additional 5-8 minutes (about 20 total), til middle is cooked through.

This is a great basic recipe - amazing by itself or with the add-ins. You can even substitute brown sugar if you prefer.
**Trick to moist banana bread is to zap the bananas in the microwave. This also helps if your bananas are not so ripe. I like the brown ones best for breads. I break 3 large bananas in half and microwave for about 1 1/2 minutes (stirring half way through), then mash them before adding to mixture. This releases more banana flavor and makes your muffins/bread less chunky. ENJOY!!

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