Banana bread (or muffins)!
Jan. 10th, 2010 03:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
domtheknight in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThe important thing about this recipe is the spices! Details and a couple pictures behind the cut.
I used to make this with my mother when I was a kid. I don't know the source of the recipe; we never had it written down on the card. It might be Joy of Cooking originally. I don't have the book to check, but that's my best guess.
So personally I really like doing this with brown bananas, because they're easier to mush. I just break them into pieces and then have at it with a spoon or fork. It's good for working out aggression. You could get brand new ones, though, and just work harder (or use a blender).
Ingredients:
1/2 c butter
1 c sugar
2 eggs
2-3 mashed bananas
2 1/2 c flour
pinch nutmeg
1 t cinnamon
1 t baking soda
1 t baking power
1/2 t salt
1 t ginger
Cream the butter and sugar. Mix in the eggs and banana. Then add in the dry ingredients. Place in a greased bread pan (regular not mini-sized).
If you put the entire thing in one bread pan, it is kind of dense for baking. Sometimes it ends up too brown on the outside, or not quite done in the middle. My mother recommends splitting into two loaves, which will bake better but be flatter. You could also just make muffins, or put half to two thirds in the loaf pan and then make muffins with the rest.
Bake for 45 min at 375 degrees. It should be brown and bounce back if you press the center.
To get the totally sweet muffin tops like this, let the batter sit in the pan a bit before baking and after mixing. If you don't let it sit, they're still delicious, just less puffy.
Fantastic warm! If you do the bread, I like to toast it a bit before I eat. Muffins could also get warmed up a smidge, or just eat them straight out of the oven.
I used to make this with my mother when I was a kid. I don't know the source of the recipe; we never had it written down on the card. It might be Joy of Cooking originally. I don't have the book to check, but that's my best guess.
So personally I really like doing this with brown bananas, because they're easier to mush. I just break them into pieces and then have at it with a spoon or fork. It's good for working out aggression. You could get brand new ones, though, and just work harder (or use a blender).
Ingredients:
1/2 c butter
1 c sugar
2 eggs
2-3 mashed bananas
2 1/2 c flour
pinch nutmeg
1 t cinnamon
1 t baking soda
1 t baking power
1/2 t salt
1 t ginger
Cream the butter and sugar. Mix in the eggs and banana. Then add in the dry ingredients. Place in a greased bread pan (regular not mini-sized).
If you put the entire thing in one bread pan, it is kind of dense for baking. Sometimes it ends up too brown on the outside, or not quite done in the middle. My mother recommends splitting into two loaves, which will bake better but be flatter. You could also just make muffins, or put half to two thirds in the loaf pan and then make muffins with the rest.
Bake for 45 min at 375 degrees. It should be brown and bounce back if you press the center.
To get the totally sweet muffin tops like this, let the batter sit in the pan a bit before baking and after mixing. If you don't let it sit, they're still delicious, just less puffy.
Fantastic warm! If you do the bread, I like to toast it a bit before I eat. Muffins could also get warmed up a smidge, or just eat them straight out of the oven.
no subject
on 2010-01-11 07:53 am (UTC)Put bananas in ziplock. Push out air. Zip.
Pound upon.
(Check periodically that zip is still, yanno, engaged)
Hm. My children asked for banana bread today, but I have no dry ginger. However, I do have *fresh* ginger. ...TIME FOR EXPERIMENTING!