Monday, May 11, 2009

Banana Bread/Muffins

This recipe is also from the Joy of Cooking. I usually make muffins rather than bread as the kids are more likely to eat muffins.

1 1/3 cups all-purpose flour
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking power
5 1/3 T. unsalted butter (I use salted butter, and use less salt instead)
2/3 cup sugar
2 large eggs
1 cup mashed very ripe bananas (about 2)
1/2 cup coarsely chopped walnuts or pecans (I NEVER add nuts, but I do sometimes add chocolate chips.)

Position a rack in the lower third of the oven. Preheat the oven to 350 degrees. Grease an 8 1/2 by 4 1/2 inche (6 cup) loaf pan.
Whisk together flour, salt, baking soda and baking powder.
In a large bowl, beat butter and sugar on high speed until lightened in color and texture, 2 to 3 minutes. Beat in the flour mixture until blended and the consistency of brown sugar. Gradually beat in eggs. Fold in bananas and nuts until just combined.
Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.
For muffins: Bake for 15-20 minutes until toothpick comes out clean. Makes 12 regular size or 24 mini muffins.

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