This week I decided to make my grandmothers recipe for Banana Bread/ Muffins, on account of the many uneaten bananas that we currently have in our freezer from the summer. The rest of the ingredients necessary for banana bread are almost always already in our pantry. Our baking pantry is three cabinets of different types of dry ingredients, the first baking, the second breakfast cereals and prepackaged snacks, and the last being canned goods, dry pastas and rice, and spices. The staple items we typically always have flower, sugar, vinegar, cereal, some kind of rice or noodle, and some kind go sauce. We always have a multitude of spices in hand. I think that in order to keep a well stocked pantry you need to know what basic ingredients you use on a regular basis and how to make the most of them.
Banana Bread/ Muffins is a pretty standard dish in my house, we typically make it on a Sunday night and eat it for breakfast throughout the week. The recipe is as follows:
Preheat oven to 350
In a large bowl cream 3/4c of butter with 1 1/2c sugar. The dice and mash 4-6 bananas, proceed to slowly blend them in. The blend in 2 eggs, one at a time. Add 2c of flower, 1 tsp of baking soda, and 1 tsp. of salt alternately with 1/2c of milk. If you wish you can also add 1/2c of chopped nuts.
If you're making a loaf of banana bread grease a 9x5x3 pan and bake for 1hr ( checking at 45 minutes ). But if you want to make banana muffins ( which I did because they're easier to take for breakfasts on the go) bake for 30 minutes or until the muffins are risen and a toothpick comes out clean.
personal comments/ reflection:
At the beginning of this blog post I'd briefly mentioned that this recipe is my grandmothers and that my family makes it quite often. Elaborating more on that, I associate this recipe more with my mother. Banana muffins archer favorite and she's been making this recipe for years. Its actually one of the first things that I learned to make from scratch, so making this recipe today wasn't at all difficult. However, by using this weeks cooking technique of dicing, the mashing of the frozen bananas became a lot easier. Changing the process of an old family recipe made me feel like I was putting my own twist on something that was already meaningful to me.
Banana Bread/ Muffins is a pretty standard dish in my house, we typically make it on a Sunday night and eat it for breakfast throughout the week. The recipe is as follows:
In a large bowl cream 3/4c of butter with 1 1/2c sugar. The dice and mash 4-6 bananas, proceed to slowly blend them in. The blend in 2 eggs, one at a time. Add 2c of flower, 1 tsp of baking soda, and 1 tsp. of salt alternately with 1/2c of milk. If you wish you can also add 1/2c of chopped nuts.
If you're making a loaf of banana bread grease a 9x5x3 pan and bake for 1hr ( checking at 45 minutes ). But if you want to make banana muffins ( which I did because they're easier to take for breakfasts on the go) bake for 30 minutes or until the muffins are risen and a toothpick comes out clean.
personal comments/ reflection:
At the beginning of this blog post I'd briefly mentioned that this recipe is my grandmothers and that my family makes it quite often. Elaborating more on that, I associate this recipe more with my mother. Banana muffins archer favorite and she's been making this recipe for years. Its actually one of the first things that I learned to make from scratch, so making this recipe today wasn't at all difficult. However, by using this weeks cooking technique of dicing, the mashing of the frozen bananas became a lot easier. Changing the process of an old family recipe made me feel like I was putting my own twist on something that was already meaningful to me.
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