Banana Bread Two Ways

A lot of bananas get eaten at my house. I eat the same thing every morning, toast with peanut butter and sliced bananas. Coincidentally, The Boyfriend and I both ate this for breakfast even before we met each other. Forget Wheaties, this really is the breakfast of champions. Somehow once and a while I get a little overzealous with my banana buying and I end up with some pretty brown ones before I get to them. Maybe I subconsciously do this on purpose so I get to make one of my favorite things… banana bread!

Mini-muffins

Perfect banana mini-muffins

I have two great recipes for banana bread, one that my mom made when I was growing up, and one my friend Victoria introduced me to. I like each for different reasons, so I thought I’d share both. I’ve also placed a Word file at the end with these recipes so feel free to take, bake, and make your own edits!

Banana Bread Mom’s Way

This recipe originally came from my Dad’s 1972 edition of from Better Homes & Gardens cookbook that he had before my parents got married. The recipe also calls for nuts, but as my mom told me when she sent over the recipe, “I’ve never put the nuts in listed in the recipe because your Dad doesn’t like them.” Good call dad; I don’t really like them either.

The key to this recipe is to not actually make it as bread, but as mini-muffins. Again, quoting my mom, “the great thing about the size is they are less messy than banana bread if you plan on eating them in the car or living room!” The mini-muffins are always a hit with both kids and adults alike. This bread is a little dryer (good mini-muffin consistency), but has great banana flavor. Ok, here are the details,

Ingredients

  • 1/3 c       shortening
Ingredients

Notice banans are very ripe

  • 1/2 c       sugar
  • 2             eggs
  • 1 3/4 c    sifted all-purpose flour
  • 1 t           baking powder
  • 1/2 t        baking soda
  • 1/2 t        salt
  • 1 c          mashed ripe bananas (~ 2-3 whole bananas)
  • 1/2 c       chopped walnuts (optional)

Details

  • Preheat oven to 350 degrees F
  • In a medium bowl, cream together shortening and sugar until creamy.
Creamy mixture

Creamy mixture should look like snow. Then add eggs & mix well.

  • Add eggs and beat together
  • In a separate bowl, sift together dry ingredients (flour, baking powder, baking soda & salt)
  • Add mashed bananas to cream mixture, alternating with dry ingredients
  • Stir in chopped walnuts, if wanted
  • For bread, pour into a well-greased 9×5 inch loaf pan. Bake at 350 degrees for 45-50 minutes or until toothpick inserted into center comes out clean. Cover with foil if getting too brown.
  • For mini-muffins, put about 1 tablespoon into each well-greased cup. Bake at 350 degrees for 20 minutes.
  • Remove from pan; cool on rack. Keep wrapped.
Banana mini-muffins

Perfect size for travel!

Banana Bread Victoria’s Way

My other banana bread recipe comes from my dear friend and college roommate Victoria. She originally found it on allrecipes.com. This recipe I like to make when I want something sweeter, since it’s more like a dessert bread. This chocolate chocolate banana bread is a little too moist to make good mini-muffins, so I bake it in bread pans. If the double chocolate is too much (is there really such a thing though?), you can omit the cocoa powder. As Victoria says, “It certainly is a hit every time I make it.” And she’s right, The Boyfriend is practically addicted to this one!

Ingredients

  • 1/2 c       butter, softened
Mash bananas

Use a fork to mash bananas

  • 1 c          sugar
  • 2             eggs
  • 3             mashed bananas, ripe!
  • 1 t           vanilla extract
  • 1 1/2 c    all-purpose flour
  • 1 t           baking soda
  • 1/8 c       unsweetened cocoa powder
  • 1/2 c       light sour cream
  • 1/2 c       semisweet chocolate chips

Details

  • Preheat oven to 350 degrees F
  • In a large bowl, blend butter, sugar & eggs
  • Stir in bananas and vanilla. Sift in flour, baking soda, and cocoa. Mix well.
  • Blend in sour cream and chocolate chips.
Add sour cream & chocolate chips

The secret ingredients: chocolate chips & sour cream

  • Lightly grease 9×5 loaf pan. Pour into prepared pan.
  • Bake for 60 minutes or until toothpick inserted into center comes out clean.
Chocolate Chocolate Banana Bread

Mmmmm. So good!

Here’s the print-friendly file for these recipes: Banana Bread Two Ways

Enjoy!

 

8 thoughts on “Banana Bread Two Ways

  1. Great photos Sarah! If you don’t have quite the right amount of bananas in the first recipe, use applesauce to fill up the measuring cup. This can also make it a little moister if the bananas aren’t ripe enough. Happy eating!

  2. First of all, the blog continues to be AWESOME! And I love love love the way you’re laying out your posts (and, might I add, attaching the recipe in a downloadable Word file = GENUIS!)! Second — yes, I’m sure ALL moms would appreciate a snack that doesn’t leave crumbs in the living room 😀 The mini muffins are such a great idea! And finally, the beginning of your post makes me wonder how much these would rock with peanut butter on them! WHAT! Please try it and tell me your thoughts 🙂

    Keep up the good work!

    • Sometimes I heat them up and put a little butter on them, so I’m sure peanut butter would be even better. I’ll try for breakfast tomorrow and report back. I’m still trying to figure out how to lay stuff out, so thanks for your nice feedback, Em!

  3. I make mom’s banana muffins all the time! I have started putting chocolate chips in them sometimes too. It adds a little sweetness but they are still portable and perfect for taking to work.

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