Last week when we went out of town for a vacation with extended family, we left a few bananas out on the counter knowing they would probably turn from yellow with brown spots to mostly brown with yellow spots while we were gone. Sure enough, one of the first things my daughter noticed when we got home was the black bananas sitting on the counter.
You might wonder why a 4.5 year old might notice something like this. The reason is this: banana bread. She knows that black bananas mean banana bread. In my mind, it's the only way to make banana bread because the bananas are so ripe and the flavor is so strong. There are only 8 ingredients but all of them just support the star, which is, of course, the bananas.
Here's what you'll need to make this delicious stuff:
First, mash the bananas on a plate using a fork.
In a bowl, cream the shortening and sugar.
Add the eggs, milk and vinegar. Mix well.
Add baking soda and flour, mixing well after each cup.
Last, add the bananas and mix together. If you are adding nuts, this would be the time to do it.
Line your muffin tins and fill each cup about 3/4 full. I use an ice cream scoop because it's less messy and it also helps me get an equal amount in each cup. If you are making loaves, line your tins with wax paper before filling 2/3 full with batter.
Bake in oven at 350 degrees F for 20-25 minutes for muffins and 40-45 minutes for loaves. The bread is done when an inserted toothpick comes out clean.
Remove from oven and then remove the muffins to a wire rack to cool. Same goes for loaves.
Once cool, cut it up and serve with butter. Or eat it plain. Both taste delicious. :)
Banana Bread Muffins
makes 16-18 muffins or 3 small loaves
- 4 ripe bananas
- 1/2 c. shortening
- 1 c. sugar
- 2 eggs
- 1/3 c. milk
- 1 tsp. vinegar
- 2 c. flour
- 1 tsp. baking soda
- walnuts (optional)
- Preheat oven to 350 degrees F.
- Mash bananas on a plate using a fork.
- In a bowl, cream shortening and sugar.
- Add eggs, milk and vinegar. Mix well.
- Add flour and baking soda and mix.
- Stir in bananas and nuts.
- Line muffin tin with baking cups. If making loaves, line with wax paper.
- For muffins, bake for 20-25 minutes or until inserted toothpick comes out clean. For loaves, bake for 40-45 minutes or until inserted toothpick comes out clean.
- Remove from pan and let cool on wire baking rack.
- Store in ziplock bag or air tight container for no more than a week.