Monday, August 30, 2010

Grandma's Famous Banana Bread

My kids love this. The neighbor kids ask for these banana muffins every time they come over. I had to make another batch tonight. My grandma and mom always made these into loaves of bread. This makes for having to figure out how to keep the chocolate chips spread evenly throughout the bread (mine always fall to the bottom) and how to get the bread to fall out of the pan easily (I usually lose half the loaf to the oiled and floured pan - WTF?). Anyway, these silicone cupcake liners have been wonderful for us over the years. Here's a run down of the recipe from memory:

Mash 2-3 bananas in a bowl (old frozen bananas work well as do fresh ones)
In a separate bowl, mix 1/2 cup of warm butter (my grandma called it spry - love that word) and 1.5 cups of sugar (I use a little less and use turbinado or pure cane sugar).
Mix in two eggs
Add 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon vanilla extract. Mix mix mix.
In a small measuring cup, combine 1/3 cup of milk with 1 tablespoon of vinegar (to sour the milk).
Alternate adding bananas, then milk, then dark cocoa chips (optional) into the flour mix. Once you've mixed it all together, spread into about 18-24 muffin/cupcake tins and bake 350 for about 45 minutes (my oven is convection, so the timing may vary). When doing a loaf, it calls for an hour and 15 minutes cooking time (another reason to do the cupcakes).

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