Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Monday, January 13, 2014

Banana Nut Bread

Banana Nut Bread

Vary the bread by the nuts used.  Pecans, walnuts, or macadamias complement bananas.

 

Macadamia-Banana Nut Bread


2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
6 tablespoons melted butter
2 large eggs
3 ripe bananas mashed
1/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup nuts
Stir together dry ingredients.  Flour, baking soda and salt.
Beat eggs.
Mix together wet ingredients. Eggs, sugar, melted butter, mashed bananas, buttermilk and vanilla.
Add dry ingredients to wet ingredients.
Beat until smooth.
Stir in nuts.
Turn into a well-greased 8 1/2" by 4 1/2" by 2 1/2"  loaf pan.
Bake in moderate oven at 350 degrees about 70 minutes.
Cool bread before slicing.

Printable Recipe





 

Thursday, November 7, 2013

Banana Muffins

Easy banana muffin recipe made with sour cream.

 



  • 3 ripe bananas
  • 1 cup brown sugar, firmly packed
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups self-rising flour
  • 1/2 cup sour cream

Mix bananas, brown sugar, oil, egg, and vanilla until smooth
Slowly add flour until just mixed
Mix in sour cream
Fill prepared muffin pans 2/3 full.
Bake in preheated 375* oven 18 to 20 minutes or until toothpick comes out clean when inserted in center.
Makes 18 muffins.

Printable Recipe

What you will need:



















Bananas, Brown sugar, Oil, Egg, Vanilla, Self-rising flour and Sour cream


Mix bananas, brown sugar, oil, egg and vanilla in mixing bowl


Mix until smooth.


Slowly add flour until just mixed; over mixing after you add flour will cause your baked goods to be tough.
Stir in sour cream.
Fill muffin tins 2/3 full and bake in preheated 375* oven 18 to 20 minutes
Tip: Even if you use cupcake liners spray the liners with Baker's Joy and the muffins will not stick to the paper.






































This is the same batter but baked in mini muffin tins.  They make a great mid-morning snack with a cup of coffee.  I rolled the muffins in cinnamon sugar while they were still warm.


 

Self- rising flour was invented in England in 1845 by a baker, Henry Jones.  He received a patent in the USA in 1849.  It is widely used in the South for biscuits and other quick breads.  Southerns prefer a soft winter wheat flour.  Winter wheat produces a light product because of it's low protein and gluten content.  Popular brands are Martha White and White Lily.  Self-rising flour already has the leavening agent and salt added to it.  My mother always bought self-rising flour in 25 pounds sacks.  It came in brightly colored cotton sacks.  My grandmother quickly claimed these sacks.  She carefully washed, starched, and ironed this fabric.  Over the years Granny had quite a collection of aprons, pillowcases, tea towels, and her favorite, patchwork quilts.  Now days I have a collection of different flours in my kitchen each for a different use, but at least I don't have to decide which bag is the prettiest.