A while back I stumbled across a very tasty banana chocolate chip muffin recipe, you can see it here.
One day when I was making this recipe I had somehow managed to run out of muffin papers, so I made the batter into bread instead. I sent some home with my Mom. My step-dad tasted it and liked it a lot even though he's not a huge fan of chocolate. I decided to make him a batch without the chocolate chips. He enjoyed it as well and mentioned that he liked walnuts in his banana bread. By the third batch, it was perfect. He even offered to pay me to make the bread. Once a month or so I make him a batch now.
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| Ted's Banana Bread (excuse the dirty burner) |
Mom - B
This one is a very easy recipe to throw together. The bread is moist and flavorful.
I gave it a B because personally, I like the chocolate version better
R2 - D
I don't like bananas.
Hank - A
Ooohhh nummy!
Without further ado, here is the recipe:
Ted's Banana Bread
Ingredients
1 1/2 cups unbleached all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground cinnamon
1 1/4 cups mashed ripe bananas (about 3 large)
3/4 cup sugar (I usually do 1/2 cup sugar and 1/4 cup sugar substitute, as Ted is diabetic)
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
2 eggs
1/2 tsp vanilla
1/2 - 1 cup chopped walnuts, to taste
1. Preheat oven to 350°F. Grease 3 mini loaf pans.
2. Sift first 4 ingredients into a large bowl.
3. Combine bananas, sugar, butter, milk, eggs and vanilla in a medium bowl.
4. Mix into dry ingredients until just combined. Do not over-mix!
5. Fold in walnuts.
6. Divide batter among prepared pans, fill it till 3/4 full.
7. Bake until loafs are golden brown and tester inserted into center comes out clean, for about 40 minutes.
8. Cool loafs in pans for 15 minutes before transferring to cooling rack to cool completely. Enjoy.
Variations
- Add 1/2 cup of chocolate chips.
- Bake in muffin papers, in a muffin pan for about 25 minutes
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