you should, you know.
Follow me on Pinterest that is.
Why? Well, because I have an amazing, almost sinful addiction to pinning food recipes.And then, If I pin them, I am probably going to make them.
And... If I make them, then I'm probably going to share with you here too!
So, go follow me on Pinterest, and then you can try the recipes yourself -instead of waiting for me to share with you.
Because you know, it's just not going to be as satisfying drooling over your keyboard
as it is for your family to be standing around your oven, drooling all over your floor,
waiting for your newest delicacy to come forth from that hot cavern in the wall...
{It just won't be. I promise.}
So, we'll start with the recipe - which I originally pinned, and have now made twice. The first time, I followed the directions to the letter, and then baked them for 20 minutes in a mini loaf pan I have that makes 8 mini loafs. I got rave reviews from the guys at work, so I knew it was a keeper.
The recipe is courtesy of "Your Home Based Mom" - go check her out - she's pretty cool :) I don't mind!
"Best" Banana Bread Recipe
1 cup sugar
1/2 cup oil (I substituted 1 stick butter and 1/2 cup oil)
2 eggs
1 cup mashed ripe bananas (I used (3) banana's and just dumped them in my kitchen aid)
1/2 cup sour cream
1 tsp. vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup oil (I substituted 1 stick butter and 1/2 cup oil)
2 eggs
1 cup mashed ripe bananas (I used (3) banana's and just dumped them in my kitchen aid)
1/2 cup sour cream
1 tsp. vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 tsp. salt
Heat oven to 350 degrees.
Line muffin tin with paper muffin wrappers.
In large bowl, beat together sugar, oil & butter.
Add eggs, bananas, sour cream and vanilla; blend well.
(I let the kitchen aid do its thing for about 5 minutes on (3) here. )
Lightly spoon flour into measuring cup; level off.
Add flour, baking soda and salt; stir just until dry ingredients are moistened.
Scoop into muffin tin, each cup should be about 2/3rs full. Bake at 350 degrees for 15-20 minutes or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan.
Or, do like I did and immediately dump (2) onto your plate and devour, HOT.
With a cold glass of milk. Then grab a 3rd one while it's still hot. Because that's what piggies do when muffins come out of the oven :)
Line muffin tin with paper muffin wrappers.
In large bowl, beat together sugar, oil & butter.
Add eggs, bananas, sour cream and vanilla; blend well.
(I let the kitchen aid do its thing for about 5 minutes on (3) here. )
Lightly spoon flour into measuring cup; level off.
Add flour, baking soda and salt; stir just until dry ingredients are moistened.
Scoop into muffin tin, each cup should be about 2/3rs full. Bake at 350 degrees for 15-20 minutes or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan.
Or, do like I did and immediately dump (2) onto your plate and devour, HOT.
With a cold glass of milk. Then grab a 3rd one while it's still hot. Because that's what piggies do when muffins come out of the oven :)
Pictures!
This is 2/3rds full. They rise to about the top of the cupcake paper soooo
if you want yours bigger, fill them up more.
Do you know this trick? The recipe made 21 muffins. That left (3) tins with no batter. My mom taught me to add a little water to the empty tins so that the pan doesn't scorch and burn. Works like a charm!
hehee - I told you -I ate (3) of them - sooo good! Picture doesn't do the muffin justice. It's so moist and happy! Feel free to pin ya'll!
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