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Thursday, September 16, 2010

Something for everyone...

Banana Loaf- Or Cupcakes

This is a recipe for a large amount of banana bread. We go through it pretty quickly in our home.
I usually make one large loaf and cook it for about an hour and 10 minutes at 350 degrees.

You can divide the batter into two loaf pans and cook for about 40-45 minutes.

Or, you can make 12 very large cupcakes and cook for 30-35 minutes. (18 regular sized cupcakes cooked for 25-30 minutes) or about 48 mini muffins cooked for about 30-35 minutes.

Many choices cooking times will vary depending on the power of your oven. Always check readiness by inserting a toothpick into the centre and seeing that it comes out clean.

It is a very tasty recipe that pleases many!

I like to use real chocolate in my loaf, as opposed to chocolate chips, it gives the bread a much more sophisticated flavor and texture.

You can also add walnuts, more diced banana, coconut and or granola to the batter to add even more texture!

Serve the loaf warm on a plate topped with ice cream and chocolate sauce. Simply, a perfect no fuss dessert.

Pack it up in parchment paper and bring it along to a play date or slice it up for breakfast warmed in the toaster and spread with butter. Or send to school as a yummy snack.

3 cups all purpose flour.
1 1/2 cups of sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks of butter, melted and cooled. (or soft)
2 large eggs
3/4 cups milk
2 teaspoons vanilla extract
2 ripe bananas (or 3 if you like it really moist) mashed
1/2 cup of chopped dark chocolate

Heat oven to 350 degrees.
Butter loaf pan.
Sift together flour, sugar, baking powder, baking soda, and salt in a bowl or in an electric mixer.
Add the melted butter and blend either with a hand blender or with an electric mixer with the paddle attachment.
Combine the eggs, milk, vanilla, and mashed bananas.
Add them to flour mixture and blend.
Do not over mix.

Add the chopped chocolate and fold in.

Spoon batter into the loaf pans.

Bake for 1 hour 10 minutes or until toothpick inserted in the centre comes out clean.

Cool for 5-8 minutes.

Invert onto a wire rack and allow to cool.


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