Calling all bakers.....

[Mare749]

This is dumb, but I've never baked very much and don't want to screw this up. I have a banana bread recipe from Cooking Light that my dad just loves! I would like to make this in muffin form for him so that I could wrap them individually and put them in a ziploc bag so he could just take one out when he wants it. What adjustments would I need to make to do this successfully? Thanks everybody.

Oh, if anyone has a tried and true recipe would you please post it?

Maryann

[esgunn]

If it is a quick bread - the only adjustment you should need to make is cooking time. Usually 15 to 20 minutes.

Erin

[Lorraine]

I'm no baker. LOL, But I use my banana bread recipe for muffins all the time. As above, all I do is adjust the time.

[cjs]

Finally a baking question I know.... I do as Lorraine does with a lot of my quick bread recipes - make cupcakes or muffins. Just a time adjustment.

[Mare749]

Thanks everybody!

Maryann

[Lorraine]

ooops, I missed your request for a recipe. Here's the one I've been using for years. It's from an ancient Purity Flour cookbook, circa 1950. Please see my notes at the end.

Preheat oven to 350.

Blend or sift together:
1 3/4 cups flour
2 tsp baking pwder
1/4 tsp baking soda
1/2 tsp salt

Cream 1/2 cup shortening
Gradually beat in 2/3 cup sugar
Add 2 well beaten eggs
Conbine well

Add dry ingredients gradually, alternating with 1 cup mashed bananas. Beat until combined after each addition.

Pour into a 9 X 5 greased loaf pan. Let sit 20 minutes. Bake in preheated 350 oven for 50 - 55 minutes.

Notes
I use canola oil in place of shortening.
I like it very bananay, so usually add a bit more banana. I don't usually measure, I use 3 big bananas.
I do it all in the KitchenAid. Start by beating the bananas, remove them, and continue from there.
letting it sit the 20 minutes is key, so I start preheating the oven aften the mixture is in the pan.

I usually make 2-3 at a time. When cool, slice, butter, into a ziplock bag, then into a good ziplock freezer bag. I can then take out what I need for lunches. It will keep well for at least 2 months frozen.
I also use this recipe for mini muffins for fundraisers at work. Works great.

[Mare749]

Thanks Lorraine, I'm thinking dad would like this one even better since it's a little richer, and also it might hold up better in a muffin for freezing.

Maryann

[Mare749]

Lorraine, I had my little baking buddy here tonight, so we made 2 loaves of your banana bread. Katie had to go to bed, so I told her I would give her a loaf tomorrow when they are cool. However, she had a great time licking her fingers, the spatula, beaters and the bowl and pronounced it "yummmmm"! I decided I liked your idea for packaging, so that's how I'm going to do it for my dad. Thanks again.

Maryann

[Barbarainnc]

Banana Bread

1 c sugar
2 c plain flour
2 eggs
3 bananas
1 t. baking soda
1 t. baking powder
2 sticks butter,melted let cool a little
1/2 c nuts
1 small jello instant vanilla pudding
pinch of salt

Bake in 2 loaves at 350* for 40 minutes.

*There were no mixing directions given. Mix in the usual way for banana bread. I have eaten this many times, very good. This came from my friend Donna, who is known for her banana bread. I only make her recipe now, sorry Granny Mason, it's that good !!!!!!

[Mare749]

Barbara, thank you! I'll be trying this one next. Boy, is my dad going to be a happy camper with all this banana bread!

Maryann