I am constantly making banana bread in some form. We all know this by now. You’d think I would get more creative with my dying bananas. But banana bread is my very favorite thing ever, so I keep on the keepin’ on!
Not sure if I have mentioned before that I bought my friend Ryan’s pro-sized kitchen aid mixer for an awesome price a few months ago? BUT, I did. And up until now, I have had NO space for it on my counter. The other day, however, my microwave died. I have been at odds with microwaves forever, and didn’t own one until a couple years ago when some friends had one they were getting rid of and gave it to me. WELL, the other day said microwave shit the bed, so to speak. This small inconvenience was actually a blessing in disguise. Because NOW i have room on my counter for my beloved mixer! Who’s excited? Moi!
I rarely put recipes on this blog. Not really sure why. So here’s the standby banana bread recipe I use most often. I like them better as mini-loaves. or mini-muffins. or anything mini, for that matter. But of course, it tastes great in a normal sized bread pan too!
1/2 C. softened margarine
1 C. evaporated cane juice sugar
Ener-G egg replacer for 2 eggs
1 C. mashed banana (about two medium sized overripe ones)
2 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 C. chopped pecans (optional, but delicious)
Directions: Preheat oven to 350.
Cream together margarine and sugar.
Add the egg replacer in and beat until smooth (with a handheld mixer, or a counter top mixer). Blend in mashed bananas.
In a second bowl, combine flour, baking soda, baking powder and nuts.
Add half to banana mixture, stir until moistened.
repeat with second half of dry ingredients. do not overmix!
Bake in greased loaf pan for 1 hour.
(if you’re baking in mini-loaf pans, or mini-muffin pans, it will obviously take much much less time. keep an eye on it!)
most delicious when enjoyed with tea!
ps: as soon as billie sends me the pictures of the cookies we made the other day, i will post them.