The reason for such a super-concentrated amount of banana sweets in my house can all be blamed on good intentions. I buy bananas to eat as a fruit. However, I get distracted and end up neglecting the bananas for an orange, or more likely, a piece of candy. As a result, the beautiful, yellow bananas turn into a perfect ingredient for a baked good. I am sure this is a metaphor for my life in some way, but I won't go into it.
I have two terrific banana bread recipes. My Grandma Mabel has a recipe that calls for one cup of brewed, room-temperature coffee that is so moist and flavorful that I highly recommend it. I also use Marilyn's recipe. Marilyn is the mother of one of my best friends and she is known as a great cook. Marilyn's is also very moist and flavorful, but instead of coffee to keep the bread moist, she uses sour cream. I have been testing out banana cake recipes and have finally found a really good one that uses allspice with an allspice cream cheese frosting. I am still looking for the perfect muffin recipe. With all of these recipes and bananas, Tim and I could not eat all of the baked goods, nor should we! So, Borders and school are the recipients of baked goods. They have come to expect banana goods. If it isn't banana, they are shocked.
I recommend that you try Grandma Mabel's recipe sometime. It won't disappoint.
Grandma Mabel's Banana Bread
1 cup sugar
1/2 cup Parkey Margarine
2 smashed, very ripe bananas
2 cups flour
1 tsp. baking powder
1 cup room temperature brewed coffee
1 level tsp. baking soda dissolved in coffee
Cream sugar, margarine, and add egg once creamed. Add smashed bananas. Mix in flour and baking powder. Blend in coffee and soda mixture. Pour into greased loaf pans and bake for 50 minutes to an hour. I make one full loaf and two mini loafs with this recipe. It can make two regular loafs. Happy baking.