Homemade: Banana Bread

Tuesday, March 5, 2013

Have you ever tried giving an old recipe a new twist?  Banana bread (or muffins in this case) was one of the first things I learned to bake. As a kid I thought turning nasty black bananas — the darker, the better — into a loaf of moist sweet bread was the simplest kind of magic. The other day I pulled out my mom's recipe and paired it with Heidi Swanson's version. The result? A deliciously satisfying breakfast treat or afternoon snack. 

Banana Bread
(makes 18 muffins or two loaves)

1/2 cup vegetable shortening
1 cup sugar
2 eggs (room temperature)
3 overripe bananas
1-2 teaspoons vanilla
1/2 cup buttermilk
1/4 cup plain Greek yogurt
2 cups flour (I use a mixture of wheat and white)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup nuts (optional) 

Cream the first two ingredients together with an electric mixer; then add one egg at a time. Stir in bananas, vanilla, buttermilk, and yogurt until well incorporated. In a separate bowl mix together the dry ingredients, then fold flour mixture into the banana mixture. Be careful not to overmix as it will produce tough muffins. Top batter with toasted chopped nuts. Spoon into muffin tins and bake for 20 min at 375° F. If you are making bread cook for 30-35 minutes or until a toothpick is inserted into the center and comes out clean. Muffins are best the day they are made, though they can be frozen and reheated whenever you need them.    

Banana bread, in my opinion, is best served warm; preferably with generous slabs of butter. 

For other homemade posts click here, here, and here


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