I made banana muffins yesterday morning. The smell in my apartment was heavenly; eating one warm from the oven with a dash of butter is divine. I use the Laurel’s Kitchen banana bread recipe, but scoop the batter into muffin tins instead. Then I can freeze them and just take a couple out as needed. I also freeze overripe bananas whole and put them in a plastic bag, that way I always have a supply for muffins or smoothies. Just set the frozen fruit on the counter for about five minutes and you can just slice the peels off easily with a knife. For the record, mine are organic, fair trade bananas. Here’s the recipe.
3 very ripe bananas (1 c mashed)
juice of 1 lemon
1/3 cup oil or butter
1/2 cup brown sugar
1.5 cups whole wheat flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 c wheat germ
(1 cup chopped dates)
(I cup toasted nuts)
Preheat oven to 375 degrees F.
Mash bananas and mix with lemon juice until smooth. Cream butter/oil and sugar, then add banana mix, stirring well.
Sift [I didn’t] together flour, salt, baking powder, baking soda. Mix in wheat germ. Add to banana mix. Stir in dates and nuts if desired [I didn’t].
The dough will be very stiff. Turn into a greased 4”x8” loaf pan and bake for 45 minutes. To test for doneness, insert knife into loaf. If it comes out clean, it’s done. [Toothpicks work fine for muffins.] Makes 1 loaf.
You can also bake bread in an 8”x8” pan or in 12 muffin tins. Baking time for these is 30 minutes.
Yea! A classic reborn!
Carol, as one of the authors of this timeless cookbook, I hope you don’t mind that I post its fabulous recipes from time to time. This is still my fave cookbook of all time.