Monday, January 9, 2017

Banana Quick Bread and Muffins

This is a recipe that came with Aaron. He had a cookbook that his mother gave him when he went off to do his internship in California. In it she had dates and her thoughts on a recipe. Next to this one is 7/92 and "very good!" It is one that we also think is "very good" and want to keep using! We usually double this recipe and get around 2 dozen muffins. We always leave the nuts out because our people are allergic.

1 3/4 cup all purpose flour
2/3 cup of sugar
2 teaspoons of baking powder
1//2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe banana( we usually use 2 bananas for each recipe)
1/3 cup butter
2 tablespoons milk
2 eggs
1/4 cup chopped nuts, optional

In a large mixer bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed banana, butter and milk. Beat on low speed till blended. Then on high speed for two minutes. Add eggs and remaining flour; beat till blended. Stir in nuts if using.

Pour batter into greased loaf pan and bake at 350 degrees for 55 to 60 minutes. Or, if making muffins, pour into greased muffin pans and bake at the same temp for about 25-30 minutes, or until golden brown. Cool for ten minutes on wire rack before removing from pan. Cool thoroughly on wire rack before storing in a closed container.

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