My mom gave me this recipe. I am sure it comes from some old cook book she has had forever. I LOVE this recipe. It is simple, easy and very yummy. You can make big loaves, little loaves, or muffins with this recipe. It is a big enough batch that I can usually get a big loaf, a little loaf and 12 muffins.
Before we begin lets talk about bananas. You can use fresh ones for this recipe and it will taste just fine. The best ones are the ones that are a little over ripe (you know turning brown/black). These bananas are super sweet and make the bread that much better.
I have also used baby food bananas. Yup. You need about 3 cups (so 6 jars).
Also did you know you can freeze bananas? My mom always has. You know how there is usually only one or two bananas that are left going bad. Just not enough to make bread or muffins. But if you freeze them you will find that you have enough in no time at all. If you are using frozen bananas for this recipe make sure you let them thaw out all the way before you start. Putting them in a bowl on the counter will keep things from being messy.
Now...the recipe!
What you will need:
4 eggs
5 large ripe bananas
1 cup softened butter
2 cups sugar
4 cups sifted flour
2 teaspoons baking soda
1 teaspoon salt
1 cup pecans, chopped (optional)
To start pre heat your oven to 300 degrees.
You will need three bowls. A big one and two medium sized bowls.
In one of the medium bowls put your 4 cups of flour and set to the side.
In the other medium bowl beat the eggs until they are thick (this just means until they are kind of fluffy). Add the bananas and blend until your mix is liquid. This can take a bit to get it smooth.
In the large bowl cream together your butter (which should be very soft and not cold at all - it is okay to melt it) and sugar. Mix until they are very smooth and creamy looking.
Now add the banana/egg mix to the sugar/butter bowl and mix until smooth.
Now put two cups of flour in your sifter. Add your baking soda and salt to the sifter and sift into your banana mixture. Mix that flour in and then put two more cups of flour into your sifter and mix that in too. The sifted flour will make your mix very smooth and creamy looking. Now add your nuts if you want them. The bread is just as good without them though.
Prepare your pans! I use cooking spray and give my bread pans a good coat. I have never had a loaf stick doing this. If you want muffins that is easy! Just use the paper muffin cups, other wise you will need to spray the muffin tins too.
Fill bread pans a little more than half way. Fill muffin cups the same way (just like cupcakes).
Baking can get interesting if you have more than one type going in. Muffins usually take about 35 to 40 minutes. Small loaves usually take 40 to 45 minutes. Big loaves always take about 70 to 75 minutes.
Keep an eye on your bread the first time you bake. Every oven and altitude is different so you will need to fine tune your bake time to your individual needs. It is totally fine if your bread takes longer to cook than the times listed above. To check if your bread is done, the tops should be firm. You can poke your bread in the middle with a tooth pick (or a butter knife - thats what I use since it can reach all the way to the middle on the big loaves). If the tooth pick/butter knife comes out clean your bread is done!
Let your bread cool for 5 minutes in the pan then flip it over, give the pan a gentle shake and the bread should just slide right out. Let it cool for at least 15 more minutes and then enjoy!
No comments:
Post a Comment