Banana Bread... uh muffins... uh cupcakes...
The M-ster was helping me grocery shop a while back and, oops, dropped the bag of bananas. I couldnt exactly put them back and get new ones... so I thought, perfect! Banana bread! I love Banana Bread. Every time I make it I wonder I why I dont make it more often. The recipe I use is from my mom. I think she actually cut it out of a magazine years ago. Its the absolute best recipe ever. I promise, you will never even want to try another recipe after you try this one! Ooh, thats a big claim...
This time around I thought I would switch things up a bit and try making muffins out of this batter. But then when I piped a huge dollop of cream cheese frosting on top, Im pretty sure these went from breakfast food to dessert! They were definitely more like cupcakes than a quick bread.
If you dont feel like this more decadent version of banana bread, try it the classic way in a loaf pan, you won't be disappointed!
Bay Street Inn Banana Bread
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 c. butter, softened
1 c. sugar
2 eggs
1 tsp. vanilla
3 medium bananas, mashed
1/2 c. milk
*Preheat the oven to 350 degrees. Grease and flour a loaf pan, or place paper liners in a muffin pan.
*Combine the flour, baking powder and soda and the salt in a small mixing bowl and set aside
*Cream the butter and sugar in a large mixing bowl
*Beat in the eggs one at a time. And then stir in the vanilla
*Stir in the flour mixture, alternately with the banana and milk, beginning and ending with the flour mixture
*Pour the batter into the prepared pan and bake for about 10-12 min. for mini muffins, 18-20 min. for standard muffins, or 1 hr and 10 min. for a loaf. Cool the bread for 10 min. before removing from the pan.
-You can loosely cover the bread with foil if you feel it is browning too quickly
This time around I thought I would switch things up a bit and try making muffins out of this batter. But then when I piped a huge dollop of cream cheese frosting on top, Im pretty sure these went from breakfast food to dessert! They were definitely more like cupcakes than a quick bread.Heres the M-ster mashing her bruised bananas (look at that furrowed brow, she is working so hard):
If you dont feel like this more decadent version of banana bread, try it the classic way in a loaf pan, you won't be disappointed!Bay Street Inn Banana Bread
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 c. butter, softened
1 c. sugar
2 eggs
1 tsp. vanilla
3 medium bananas, mashed
1/2 c. milk
*Preheat the oven to 350 degrees. Grease and flour a loaf pan, or place paper liners in a muffin pan.
*Combine the flour, baking powder and soda and the salt in a small mixing bowl and set aside
*Cream the butter and sugar in a large mixing bowl
*Beat in the eggs one at a time. And then stir in the vanilla
*Stir in the flour mixture, alternately with the banana and milk, beginning and ending with the flour mixture
*Pour the batter into the prepared pan and bake for about 10-12 min. for mini muffins, 18-20 min. for standard muffins, or 1 hr and 10 min. for a loaf. Cool the bread for 10 min. before removing from the pan.
-You can loosely cover the bread with foil if you feel it is browning too quickly
Years ago I pulled the Bay Street Inn Banana Bread from what I think was a 1990 edition of Country Living magazine. I lost the recipe and have been heart broken. No other banana bread recipe I have made tastes as good. I have tried in vain for years to find that recipe.
ReplyDeleteI made your recipe this morning and that is it!Thank you so much!
Dawn
Dawn- I'm so glad you found this recipe again! Yay! It is a great one isn't it? Thanks for checking out my blog.
ReplyDeleteThis is my coveted banana bread recipe! I also found it from a magazine YEARS ago - 1990 sounds about right...i thought it was a southern living recipe though but it probably was Country Living. At one time, I had lost my copy I had typed (on a typewriter!) I searched everywhere, even contacted Southern Living about it...but they had no record of it. I eventually found my typed copy which I still use today. I search for it online periodically in hopes of finding this recipe in print someplace else just in case I loose it again (you think I would have it memorized by now!)And here it is! Every once in a while I will try a different banana bread and my husband will say...'this is not the Bay Street bread is it??' It's the one and only banana bread.
ReplyDeleteWow. I have been looking for this recipe for a long time as well. Like your mom and other comment posters, I clipped the recipe for "Bay Street Inn Banana Bread" from a Family Circle magazine in late 1990 when I was in college the first time and missing my grandmother's home-made banana bread that followed a similar recipe. I remember it well because I used it a lot right after I got married in 1991 and my father-in-law and everyone else I made if for as a very young new bride said it was the best banana bread he'd ever tasted too which gave me confidence in the kitchen I needed to keep baking and quickly become the family favorite for desserts brought to gatherings with my large group of in-laws. The recipe was lost to me when my now long deceased husband cleaned out the kitchen drawer I kept it in- like others I was heartbroken and never found its equal. Thank you so much for sharing this!!!! My kids are almost all grown up now but I remember fun days in the kitchen with little ones. Happy baking and many blessings upon you and yours.
ReplyDeleteThis is THE banana bread recipe. I'm pretty sure it came from a 1988 issue of Family Circle Magazine that featured recipes from various B&B's- the only difference in the recipe I have been using for years is the addition of 1 cup of pecans into the batter. I started laying pecan halves on top, arranged in rows - makes a great looking bread! I have shared this recipe many, many times - thank you for putting it in an easy to find place!
ReplyDelete