I cannot remember when I learned how to make banana bread but I do know that I always added nuts to mine and it was always very moist and delicious.
I am not quite sure where the origination of banana bread began but I know it was popularized by Chiquita Bananas many years ago. This bread was around as long as I can remember and is still the most famous of the sweet bread recipes.
The history of bananas tells us that bananas have been sold in the United States since the eighteen hundreds. The making of banana bread followed the introduction of baking powder and baking soda to our kitchens. As long back as I can remember and up until maybe ten years ago, we use to be able to purchase extra ripe bananas at the grocery store. Bananas have a tendency to ripen very quickly so the grocers would bag them in large bags and sell to the customers at very cheap prices. These are the kind of bananas which are good to cook with; they are very sweet.
When I was young Dad only purchased bananas when they were reduced in price but when they were reduced Dad bought a lot of them. We could eat all of these that we wanted and of course I looked for ways of baking with them. After I got older, I continued with the same tradition. I guess the stores were losing money with people buying the cheaper ripe ones rather than paying the much larger price for the others. Now most stores will not sell the ripe bananas. What a shame!
As soon as I learned how to make banana bread I realized a banana muffin recipe was almost the same texture and flavor as banana bread. The key to making both the bread and muffins is to mix the dry ingredients with the wet ingredients only until blended. I began making more muffins because they are much faster to bake and a banana muffin recipe is also very convenient to serve. When in a hurry in the morning you can grab one on the way out of the house. They are also filling especially if you add nuts to them.
Preheat oven to 350F degrees.
Grease and lightly flour bread loaf pan.
Mash ripe bananas in a bowl; add sugar, oil, and eggs and beat until smooth.
Sift together the flour, baking powder and salt; stir in the nuts
Combine the dry mixture with the banana mixture and stir in until blended.
Pour batter into prepared pan and bake for 60 minutes or until pick comes out clean.
When I learned how to make banana bread, here is my muffin recipe.
Preheat oven to 400F degrees.
Line muffin tins with paper liners.
Combine in a mixing bowl flour, sugar, baking powder, salt and nuts; Blend and make a well in the center.
Combine in another bowl the milk, egg, oil and bananas; blend well.
Add the banana mixture all at once in the well of the dry ingredients; stir just until moist. (Batter will be lumpy)
Fill prepared muffin tins 2/3 full and bake about 20 minutes or until pick comes out clean.
Learning how to make banana bread will lead you to using all types of ingredients. The All Bran Cereal in this recipe not only adds to the wonderful flavor but this is a great bread to serve for breakfast or brunch.
Preheat oven to 350 F degrees; grease loaf pan.
NOTE: I like to line bottom of pan with cut piece of parchment paper and grease again.
Sift together flour, baking powder, salt, baking soda; stir in the bran and nuts and set aside.
Cream shortening and sugar; ad egg and beat well.
Add mashed bananas and vanilla; beat until well blended.
Add dry ingredients and mix with a spoon until well blended.
Spoon batter into prepared loaf pan and bake about 1 hour or until the pick comes out clean.
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