Recipe #92 - Frame Family's Traditional Banana Bread

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Now we've been making this same Banana Bread recipe since I can remember. We've tried several throughout the years, but always seem to migrate back to this one. Probably because it's the best! Now I can't tell you how this book fell into out possession, but I can tell you that this is the only recipe we've used out of it. When you open the book it automatically drops to this page, mostly likely because it has years and years worth of dried flour and bananas layered on it. All of the other pages look like new. It's become a sort of family tradition.  

(Note: I doubled the recipe, because we had a lot of bananas going bad. For single recipe just follow the ingredients listed at the end of the post.)

Pre heat oven to 350 degrees.

Cream margarin and sugar. Add eggs. 

Fold in dry ingredients.

Whip bananas until light and semi-smooth.

Add the bananas to batter.

Bake in greased 9x5x3-inch loaf pan for 1 hour (or until center is set). 

Pull out of oven and let cool. 

The top of my loafs were getting kind of dark, so I put aluminum foil over the tops for the last 10 minutes until it had finished setting. Other than that, it turned out perfect! As usual!

Rating: 10

Time: 1 hour 25 minutes

Serves: 6-8

Ingredients:

(makes one loaf)

1/2 cup margarine

1 cup sugar

2 eggs

1 teaspoon baking soda

2 cups flour

3 ripe bananas

Recipe #68 - Whole Wheat Banana Muffins

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A healthy alternative to banana bread.

Preheat oven to 375 degrees F and place oven rack in the center of the oven. Line 16 muffin cups with paper liners, or you can butter the muffin cups.

In a large bowl combine the flour, baking soda, baking powder, salt and ground cinnamon.

In another large bowl combine the mashed bananas, lightly beaten eggs, brown sugar, apple sauce (or oil) and vanilla extract.

With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is think and chunky. If added them, fold in the chopped nuts. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.)

Spoon the batter into the prepared muffin tins. Bake about 18-22 minutes or until a toothpick inserted in the center comes out clean.

Place on a wire rack to cool for five minutes and then muffins from pan. Serve warm or a room temperature.

Rating: 6
Time: 1 hour 20 minutes
Serving: 16 muffins
Ingredients: 
1/2 cup (8 tablespoons) butter
1/2 cup brown sugar, light or dark, firmly packed
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 cup apple sauce (instead of canola oil)
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3 medium to large bananas; about 1 pound
1/4 cup honey
2 large eggs
2 cups whole wheat flour
1/2 cup chopped pecans or walnuts, optional