This week's theme is favorite recipes, so here's mine:
Banana fana fo-fana! Banana Bread!
I am a big baker: I don't "cook" very well, but I can bake! I love to make this easy and delish banana bread for my son to take with him to share at school!
Its also great to freeze for a quickly warmed snack or breakfast on the go during the week (mini loaf pans work great for this).
And who can resist a nice big loaf of fresh hot banana bread with some butter and coffee in the morning?!?
This stuff is Great, Enjoy!!
----> But wait! Thats not Crafty!! you say.. (you blog hoppers might not say it, but the Crafty Crowd may...)
if you add one of these great gift boxes
SplitCoastStampers.com Box-in-a-Bag Tutorial
Filled to the Top with mini-muffins!!
And, maybe add a nice Recipe Card?
You would have a VERY Crafty Gift for someone!!
(perhaps to make Martha proud!!)
- 2 eggs, beaten
- 1/3 cup buttermilk
- 1/2 cup vegetable oil
- 1 cup mashed bananas
- 1 1/2 cups white sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans or walnuts (optional - leave out nuts for Kids Sharing Snacks)
DIRECTIONSPreheat oven to 325 degrees F (165 degrees C).
Spray one 9x5 inch loaf pan with non-stick spray coating. For Mini Muffins use mini-muffin tray and line with paper baking cups.
Blend together the eggs, buttermilk, oil and bananas.
Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans/walnuts (optional). Mix well.
Pour into prepared loaf/muffin pan and bake:
Loaf pan - 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
Muffin Pan - 13-18 minutes, test as above.