Mmmmm...muffins
We had 3 bananas, past their prime and well on their way to mush, meaning it was time to make banana bread. This recipe is also from The Silver Palate.
Banana Bread
8 tablespoons (1 stick) sweet butter, at room temperature
3/4 cup granulated sugar
2 eggs
1 cup unbleached, all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whole-wheat flour (I was out of whole wheat, so I just used another cup of all purpose)
3 large ripe bananas, mashed
1 teaspoon vanilla extract
1/2 cup shelled walnuts, chopped (I do not care for nuts in my bread, so I ommited)
1. Preheat oven to 350. Grease 9x5x3 inch bread pan. (I decided to make muffins instead).
2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Sift flour, baking soda, and salt together. Add to creamed mixture and mix well.
4. Fold in mashed bananas, vanilla, and walnut.
5. Pour mixture into the prepared pan. Bake for 50-60 minutes (less for muffins) or until a cake tester inserted in the center comes out clean. Cool in pan for 10 minutes, then on rack.
This recipe made lovely muffins. (Note, these are not light and fluffy muffins--although they don't taste heavy, the final product is more dense than I expected).
Banana Bread
8 tablespoons (1 stick) sweet butter, at room temperature
3/4 cup granulated sugar
2 eggs
1 cup unbleached, all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whole-wheat flour (I was out of whole wheat, so I just used another cup of all purpose)
3 large ripe bananas, mashed
1 teaspoon vanilla extract
1/2 cup shelled walnuts, chopped (I do not care for nuts in my bread, so I ommited)
1. Preheat oven to 350. Grease 9x5x3 inch bread pan. (I decided to make muffins instead).
2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Sift flour, baking soda, and salt together. Add to creamed mixture and mix well.
4. Fold in mashed bananas, vanilla, and walnut.
5. Pour mixture into the prepared pan. Bake for 50-60 minutes (less for muffins) or until a cake tester inserted in the center comes out clean. Cool in pan for 10 minutes, then on rack.
This recipe made lovely muffins. (Note, these are not light and fluffy muffins--although they don't taste heavy, the final product is more dense than I expected).
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