Thursday, August 25, 2011
I'm on strike, a making breakfast strike. No, not officially but Chuck and the kid might argue otherwise. With Chuck getting up at the butt crack of dawn, there ain't no way I am getting up just to make him breakfast, he is on his own. I know I am such a caring wife- you don't have to tell me! Then when I mossy outta bed half past sunrise, I really don't want to cook. Some days it is pie for breakfast other days it is pudding or banana muffins.
I had a roommate in college that did not know banana bread was made with very ripe (i.e. rotten bananas) once she found this out she vowed to never eat banana bread again. For those that also did not know this, it is important that the bananas are over ripe this brings out the banana flavor. I know there are plenty of people who throw away too brown to eat bananas. It literally breaks my heart. I love banana muffins and banana cake. I actually buy more bananas then we need just so I can make banana cake. Notice I said banana cake- not banana bread. I am not a fan of the bread, seem dense and so dry.
So with a couple pounds of overly ripe bananas I set out to make muffins, package them and then freeze them. I love this, then when we have nothing left to eat for breakfast I can pull these out. Or if Chuck feels like muffins he can grab a package. Before I had kid 2 I made a bunch of these and froze them, it is great to have something easy.
I am not sure where this recipe comes from, my mom has made this ever since I can remember. My mom always made it in an tube pan (think angel food cake). The cake is soft, moist and delicious. And the best thing to add is chocolate chips, the mini ones- yummmm! This time around I was out of chips, so there might be a revolt here. I will keep you posted.
2 1/4 cups flour
1 1/4 cups sugar
1/2 cup butter
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1 1/2 cups bananas (about 3-4)
Cream butter and sugar, add eggs and mix well. Add flour, baking powder, baking soda, bananas and vanilla. Beat at high speed for 5 minute. Pour batter into greased pan and bake at 375 degrees. The time will very depending on the pan, I used a 12 spot muffin pan and it took about 20 minutes.