Baby Mama Banana Bread

By popular request, here's is my recipe for making easy and delicious banana bread that will be a big hit in any lunch box.

1 cup all-purpose flour            1 cup butter

1 cup whole wheat flour          1 1/2 cup sugar white

1 tsp salt                                   1/2 cup brown sugar

2 tsps baking soda                  3-4 cups of overripe bananas ( see note below)

1 tsp baking powder                4 eggs beaten

1 tsp cinnamon                       1 cup of walnuts

1 tsp all spice

I usually toss all my uneaten over-ripe bananas into the freezer... as is, Banana Bread for a Lunch Boxskin and all. Place frozen bananas (still with skin) on cookie sheet  and put in oven at 350* and roast for 45-60 minutes. Let cool. Carefully remove the skins and squeeze the mushy banana into a bowl and set it aside.

Keep oven temperature at 350* and grease well (Crisco) 9x5 loaf pans (2) or muffin tin.  I can normally make 12 muffins and one loaf of bread with this recipe.

In mixer beat the butter and the sugar. While butter and sugar are beating,  mix all dry ingredients in a large bowl and whisk well to get lots of air inside.  Once butter/sugar mix is smooth, add in the eggs and beat well scraping down sides.  Stir in the bananas and walnuts until well blended.  Scrape again. Carefully add the dry ingredients, mixing on very low speed to avoid flying mess.  Divide the batter into the cooking pans.

Bake until toothpick comes out clean.  I eyeball this.  It’s about 20-30 minutes for muffins and about 55-70 minutes for the bread.

Serve and enjoy!

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