Friday, August 27, 2010

Yummy Banana Bread

One of the things that I do to try to keep the stress & crazies from our morning routine is to have breakfast items in the freezer ready to defrost and quickly eat. I usually have waffles, pancakes, homemade french toast sticks, etc. in the freezer. Yesterday I saw this recipe for banana bread on one of my favorite blogs, Who Says Eight is Enough, thanks Debi! I thought if I used my Perfect Brownie Pan (I absolutely love this thing) that I could freeze the little squares and they could be defrosted one or two at a time for breakfast.

My Favorite Banana Bread

1/2 c. unsalted butter (I have replaced this MANY times with 1/2 c. unsweetened applesauce)
1 c. sugar
2 eggs
2 tsp. vanilla
2 c. flour, sifted
1 tsp. salt
1/2 tsp. baking soda
1 1/2 c. ripe bananas, mashed (about 5)
2/3 c. nuts, chopped (optional)
(I have also substituted chocolate chips, or coconut & dried pineapple)

Preheat oven to 325.
Grease a 2 qt. loaf pan or two 2lb. loaf pans*
In a large bowl, cream butter & sugar. Add eggs, vanilla & bananas. Blend well.
Beat in remaining ingredients.
Pour into loaf pan.
Bake 1 hour & 20 minutes or until toothpick inserted in center comes out clean.
Remove from pan while still warm.
Cool before slicing.

The only things I did differently to this recipe was that I didn't use nuts but I did put about 3/4 c. mini choc. chips in. I also used the Perfect Brownie Pan and a 9x9 square pan instead of two loaf pans. I cooked mine for about 28 min. For freezing I just let the bread cool then put the individual squares into a gallon ziptop bag and threw in the freezer.

You could also do muffins and cook for 15 - 20 min

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