Bananas are only good in muffins.
I hate bananas but for some reason, I like banana-nut bread. I’ve been using the same recipe since 2003 and it has never failed me. I also make muffins instead of a loaf so I get a little extra crust. They come out moist inside, not too sweet, has a light banana flavor, and crusty on the outside. Jes had a bunch of bananas that got neglected last week so I made some this weekend and thought I would take some photos of the process.
Here are all the ingredients:
I mixed all the dry ingredients together and then all the wet in a separate bowl.
In the meantime, I creamed the Crisco. Yes, I used Crisco. You got a problem?! Then I added sugar and eggs. Once that’s all creamed, I alternated between adding the dry ingredients and the wet ingredients for a total of 4 additions.
Next I added the chopped walnuts (instead of pecans) and greased the muffin tin.
I used a disher to scoop out equal portions that filled the tins half-way.
In the 350-degree oven they went for about 30 minutes (until golden brown on the top) and then cooled on a rack. Tasty.
It makes about 24 muffins if you fill the tin only half-way. Make sure they cool completely before storing in an open or loosely-closed container. If you close it all the way, they sweat and get sticky. I like them on the drier side to keep the crust chewy.
ninja
Monday, July 12, 2010maybe you don’t like bananas cuz you only eat overly ripe bananas… they look mushy and gross for eating.
Johnny
Tuesday, July 13, 2010you should add the sugar crumble on top for some extra goodness.
JOy
Tuesday, July 13, 2010Don’t worry, I have a can of Crisco hidden in my cupboard. I only use it when Johnny is not watching….heh heh. Looks yummy by the way!
Debbie
Friday, July 23, 2010I have some over ripe bananas in our kitchen right now. I might try this recipe tonight. thanks!