Growing up, time spent at my grandmother’s home usually involved cooking. It seemed like most of what she made, she did by heart with no recipe. Here’s her Banana Nut Bread recipe, though I’ve adapted it to add chocolate chips. (Yes, cause I love chocolate!) She added nuts, but I usually skip those because my kids like them better with chocolate chips. I’ve adjusted the sugar and oil to decrease it a bit and they still taste so wonderful. My daughter has even learned to make these and frequently makes them when she is home alone to surprise us when we get home.
I pulled out my recipe, though I never look at it anymore. It is so old and messed up looking I can barely see the writing!
Here’s a great trick for over-ripe bananas!
Throw them in the freezer, peel and all! No need to wrap or anything, just put them straight in there. They will turn a yucky looking brown color and be really mushy and runny, but that’s fine! When you are ready to make some quick muffins, just grab one out and microwave about 20-30 seconds until it is mostly thawed and you can squeeze out the banana. It actually makes the recipe easier because you barely have to mush up the banana!
Here’s how to make the muffins or mini loaf:
You can double the amount and make a regular size loaf pan.
- Mash the banana.
- Add the oil and stir. It will be lumpy and that is what you want.
- Add the rest, stir til mixed. No need to overstir.
Here’s another secret for not having the bread or muffins stick to your pan: Spray with Baker’s Joy!
Baker’s Joy is amazing! It is a mixture of cooking spray with flour. When I took Home Economics, (They probably don’t even have that anymore!), we would oil the pans and dust with flour to prevent sticking. This is the easy way to do that! I always keep some in the cabinet.
- Bake them at 350 for loaves for 25-30 minutes and muffins at 375 for 15-25 minutes or until brown, depending on the oven.
- 1 ripe banana
- 1 egg
- ½ cup self rising flour
- ½ cup sugar (I frequently use ¼ cup to reduce the sugar content)
- ¼ cup oil
- ½ cup chocolate chips or to taste
- ¼ cup chopped nuts
- Mash banana.
- Add egg and mix together.
- Add all other ingredients and stir til blended.
- No need to over-mix.
- Fill a 6 count muffin tin or a small loaf pan.
- Bake at 350 degrees for 20-30 minutes or until brown.
- If I'm in a hurry, sometimes I bake at 375 for 15-20 minutes and that works fine for muffins. If I'm doing a loaf, I bake at 350.