Now to the point: I've modified this recipe considerably, mainly by: deleting the sugar; if I'm a bit short of mashed banana I've added an extra egg; I mix different flours (yesterday I used 2/3 whole-wheat all-purpose flour and 1/3 teff flour). It doubles well and freezes well, if you've got a particularly big bunch of over-ripe bananas. And of course you can add up to 3/4 of a cup of brown sugar if you really need to.
Banana-Fruit Loaf or Muffins, adapted from “Banana Walnut Loaf” recipe, The Chatelaine Cookbook, © 1973
Preheat oven to 350F. Grease or spray baking dishes (muffin pans or loaf pans). Prepare a cup of fresh or frozen and thawed berries (yesterday I used thawed cranberries and blueberries), or chopped walnuts.
In a large bowl, stir together:
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 to 3/4 cup brown sugar (optional)
Stir dry ingredients and nuts/fruit(s) together.Wet ingredients:
In a medium bowl, mix well:
- 1.5 cups mashed banana
- 1/4 vegetable oil (I used sunflower oil)
- 1/4 cup soured milk (to sour fresh milk, add a few drops of vinegar or lemon juice and stir)
- 2 large eggs, beaten
- 1 tsp vanilla
Fill prepared pan(s) and smoosh batter to edges. Don't over-fill!
Makes enough for 1 9x6x3 inch loaf (bake for 1 hour at 350F) or 12 muffins (bake at 350F for 25 minutes) or until toothpick inserted in loaf/muffin comes out clean.
Allow to cool for 10 or 15 minutes before removing to cool completely on wire racks (or slather with butter and eat warm!). BTW, waiting to remove the loaf or muffins keeps them together -- if you try to remove them when they're hot they'll fall to pieces.