Saturday, November 10, 2007

Banana Bread / Muffins

I have for a very long time now been on the lookout for a very good banana bread, I am happy to tell you, I have found it. Some of the breads I made before were either sort of soggy-like on the bottom or not moist enough. Some were too dense and some had too many nuts, while I love nuts, I don't really like them in cakes of any kind. So, if you like nuts, add 1 cup chopped pecans or walnuts to the recipe, I think it will turn out just fine. Also, remember whenever you use nuts, toasting them always enhances their flavor. I have also made this recipe into banana cupcakes with cream cheese icing on top. The same cream cheese icing I use for carrot cupcakes.

I changed the original recipe which came from Epicurious, I added extra banana and replaced half of the sugar with brown sugar. I also added vanilla extract and of course omitted the nuts. My picky little eater has found a new favorite- and imagine...he doesn't like nuts either! The banana bread will come in handy for my 3:30 sugar fix- everyday around that time I must have sugar...I'm addicted, I know. But I don't hear anyone complaining about the amount of baking I do at my house and if that's my only addiction, I think I will be just fine- my skinny jeans haven't seemed to mind! Anyhow, when I took the photo the banana bread had already been dug into by little hands so the muffins were the only ones which remained untouched. The recipe makes two loaves, but I usually make one loaf and six jumbo muffins. When filling the muffins, fill almost to the top, they do not rise very much.

Banana Bread / Muffins

2/3 cup sour cream
2 teaspoons baking soda
1/2 lb. butter (2 sticks) at room temperature
1 cup sugar
1 cup brown sugar
4 eggs
1 tablespoon vanilla
2 1/4 cups mashed ripe banana (about 6 medium bananas)
4 cups all purpose flour
1 teaspoon baking powder
Brown sugar crystals for sprinkling on top

Preheat oven to 325 F, grease and flour 2- 9x5 loaf pans, or 1 loaf and 6 jumbo muffins with liners.

1. Combine sour cream and baking soda and set aside. Using electric mixer cream butter and sugars in large bowl. Add eggs one at a time incorporating well between additions. Add vanilla and mix well.

2. Add ripe banana and sour cream, mix well. Sift flour and baking powder in and mix until incorporated. If adding nuts (1 cup) add them now.

3. Spoon mixture into pans sprinkle generously with sugar and bake for 50 minutes or until browned (loaves) or, 30 minutes for jumbo muffins.

The bread will keep covered at room temperature for 3 days. Sometimes when I have a plethora of ripe bananas I mash them, measure them out for the recipe and freeze them in a Ziploc bag. When I'm ready to bake, I just pull the baggie out, defrost and voila.

8 comments:

  1. I was just looking for a different banana muffin recipe! Looks delicious and homey!

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  2. These look yummy. Cant wait to give them a try! Sometimes I add chocolate chips to my banana bread and the kids go crazy!
    I wanted to tell you I tried your pancake recipe this morning- OMG!!! They were so good! I offically have a new pancake recipe!! Would you mind if I put them on my blog?? I would put a link to your blog.

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  3. Hi Sarah,

    I'm glad you tried the pancake recipe, I knew you would not be dissapointed- they are pretty yummy!! I'm fine with you putting the recipe on your blog, thanks for asking.

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  4. Beautiful pic! They look so yummy, I'm glad there is another one in the background for after I eat the first one! HAHAHAHAHA!

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  5. Jayme...the other muffin is for Ruby and I think she's really going to like these! I'll even make her some mini ones this week. :) Ruby is the cutest, sweetest, most well behaved, little angel baby girl!

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  6. You should check out this contest for the best banana bread recipes. You could win a $50 gift card!!

    http://www.squidoo.com/moist-banana-bread-recipe

    There aren't very many recipes competing either, so you could probably win it pretty easily!! I could just copy your recipe and win it myself, but that would be cheating. Plus I'm the one sponsoring the contest!!! :)

    blessings,
    Shauna

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  7. i just followed your recipe & they turned out perfect! it made about 30 regular cupcake/muffins. thanks!

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  8. I can't believe you are someone on the same page as me, with so many things that I just read! :) I love nuts, in a bowl, but not incorporated in things. As you, I have been searching for a great banana bread recipe too, for a long time! I have tried various recipes before but it usually comes out too dry. I like my banana bread moist with cream cheese! What a great idea to bake cup cakes instead, with cream cheese frosting. Wonderful! But does it loose it's moistness that way? And, I too just mashed up a bunch of ripe bananas and froze them. People freeze them with their skins left on, that makes it more difficult to work with when they are thawing. It's best to mash, measure and freeze! Amazing! I have really enjoyed reading your comments as they are like mine. I hope to learn more as I continue to read. I am inspired to try your recipe soon! Thanks! :)

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