Wednesday, February 12, 2014

Baking time!

I don't bake alot.  And when I do, I tend not to repeat recipes - if I'm going to bake, I want to try something new!  But this is a recipe that I've made multiple times, and I love it every time.  It's easy, it tastes good, and it uses up the over-ripe bananas that are filling up the top shelf of my freezer.

The recipe is designed for a full loaf pan, but I was given 4 mini loaf pans from my great-grandmother - why do full-size when you can do mini?  They're just...cuter.

Here's the recipe!

Found in this cookbook (it's my favourite because it has step by step photos!)

The ingredients:
(Note - I substituted the sugar.  When my husband saw how much it asked for, he challenged me to change it, so I did.  I only used 1 tablespoon of sugar, and approximately 1/4 cup of honey, plus the only coconut I had was sweetened.  It turned out to be the perfect amount of sweetness!)

Preheat oven to 350 F / 180 C.  Grease or line your loaf pan(s).  I'm sure you could turn these into muffins as well!

Stir together the flour, baking powder, sugar (if using), and coconut.

Beat together the eggs, oil, bananas, sour cream, and vanilla extract (plus honey, if using) in a large bowl.

Stir the wet and dry ingredients together, until evenly combined.

Spoon into your loaf pan(s) and level with a knife or spatula.

Bake in preheated oven for 30-35 minutes (if using small pans), or 1 hour (for large pans), or until risen, firm, and golden.

Let cool for 15 minutes and then turn out onto a wire rack to cool completely.


1 comment:

  1. Hey Heidi! I’m lucky to stumble upon and learn new tips from you. I miss baking Banana loaf and here I am reading additional recipe. I’m looking forward to read a new post from you. Wonderful blog!



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