Tuesday, September 20, 2011

Banana Bread - 2 Ways

Everyone except Brody has been sick in our house for the last week and a half - hence all I'm posting is recipes! But they are good ones! We've had to miss birthday parties and church and other fun things, but we all needed to get better!

If you haven't noticed, I love to bake. I really, really love to bake. It's my happy place.

So I baked a double batch of banana bread - and then split it in half, and put walnuts in one half for Chris and chocolate chips in the other half for me.

Also, if you haven't noticed, I might be a little bit of a chocoholic.

A double batch of our family recipe makes all this - 3 loaves of bread and 12 muffins. I used a silicone muffin pan that I got at Walmart a year or two ago - the muffins are leaves and pumpkins.
The following is for a single batch - to make what I made, you will need to double it.

Banana Bread - 2 Ways

2 cups all purpose flour
1 tsp baking soda
3/4 c margarine - room temp
2 eggs, beaten well at room temp
4 T buttermilk OR 1/2 cup if you are doubling the recipe
3 smashed bananas
1 1/2 cups white sugar
1 tsp vanilla
1 cup chopped walnuts OR 1 cup chocolate chips (or both if doubling)

Cream the margarine and the sugar. Add eggs, buttermilk and bananas.

Sift flour and soda together. Fold into the wet mixture.

Add nuts/chocolate.

Pour into well greased bread pans. Bake at 350 for 1 hour, or until almost done.

For muffins, bake at 350 for about 20 minutes.

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