Thursday, September 29, 2011

Easy - Never Fail Banana Bread

Certainly, my hankerin' for Banana Bread originated from our Grandma B (that's Great Grandma B to Michelle). However, Penny's sister's husband, Steve (our bro in-law), has had us hooked for several decades now on this version of the recipe. This version ends-up a with just a bit more "crunch" on the crust than Grandma B's version. It's great in loaf form or as muffins.

1/2 C granulated sugar
1/2 C brown sugar
2 eggs, beaten
12 tsp, baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
2 C flour (we like to use white whole wheat)
3 Tbsp milk
1 C crushed, ripe bananas (approx. 2; we throw the ol' black ones in the freezer and just thaw/microwave them them as needed for this recipe)
1/2 C butter, melted
1/2 C chopped walnuts (very coarsely chopped)

Preheat oven to 350F. Mix all ingredients together by hand (adding bananas, butter and nuts last). Pour into greased (spray with PAM, no flour) bread pan or muffin pan. Bake at 350F for approx. 1 hr for loaves; muffins only require 25-30 minutes.

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