FeedMy Banana Nut Bread (Muffins!)

Please, do not be afraid of this recipe. I barely changed it at all, and it sounds kinda difficult, but the steps are explained smartly, and I didn't get confused at all.... thats rare for me. =)

I have tried quite a few Banana Bread recipes. I am done. This will be my recipe from now on.

Original recipe found here at Foodnetwork.com

Our Ingredient List is the same. make sure you think ahead so your egg and butter is at room temperature when you begin.

My Changes:

I used Pecans (pronounced Peh-cahns, not Pea-cans or Pea-cahns... weird Northerners), because that is what I had in my pantry! Turned out delicious. I'm sure walnuts would also be great. If you are not a fan of nuts, of course they can be omitted all together.

FeedMyMuffins. I made Muffins and Mini-Muffins. who wants to wait 1 hour for a loaf of bread? Not THIS Momma!

Ingredient List (copied from here):

• 1 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan/ or use spray oil for bread pan/ muffin tins
• 1 cup sugar
• 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
• 1/2 cup toasted walnut pieces. (toast on stove top in a pan over medium heat for 5-10 minutes. you'll smell that they are nice and toasty.)

Directions:

~Get our your wire mesh sifter and sift the flour, baking soda, and salt into a medium sized bowl, then set aside. 

~Mash bananas, and set them aside.

~Give the nuts a rough chop and (you guessed it), set them aside.

~Whisk the eggs and vanilla together in a liquid measuring cup with a spout, then set aside. 

~Lightly brush a 9 by 5 by 3-inch loaf pan with butter. If you are making Muffins, it is easiest just to oil spray the muffin tins. this amount of batter will make 18 muffins or 12 muffins and 20 mini muffins (like i did, for the kids).

~Preheat the oven to 350 degrees F.

~In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar at a medium speed until light and fluffy.
~Gradually pour the egg mixture into the butter while mixing until incorporated. Add the mashed bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
~With a rubber spatula, mix in the flour mixture gently, until just incorporated. Fold in the nuts and transfer the batter to the prepared pan or muffin tins.

For Bread:
Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

For Muffins:
Bake for 25 minutes, checking on them at 20 minutes to make sure they don't get too brown. Let cool for a couple minutes, then the muffins should easily twist out and cool further on a wire rack. These muffins will keep in a gallon ziplock bag for at least a week!

 

These Banana Nut Muffins turned out even and perfectly flavored. no need to add spices. They were dense and delicious. Banana Nut Bread makes a nice gift because it "keeps" for so long, even out of the refrigerator.

My future recipes will have more "as we cook" photos! and Dinner! last night we went to chic fila. sorry! Thanks for looking at my food!

Now, please, go FeedMyBananNutMuffins!

Momma

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