Today I had a bunch of bananas calling to be baked up into something delightful on this snowy January day. I have a few Banana Bread recipes that have been in my collection for at least a decade. I pulled one out and got to work. This is what the lovely loaf looked like when it had baked merrily for about 55 minutes.
Gorgeous right? Wonderful color, great looking dome on the top, just lovely. You will have to trust me when I say it smells heavenly. Well, much to my disappointment 10 minutes later it transformed to this:
Why??? Why in blazes does this sometimes happen? Is the pan too big? Do I mix too much, or not enough? Am I cursed to have a gooey, goopy center of my bread forever? I hope not. Luckily my endeavors today were not all crappy. There was some left over batter that I decided to make a few JUMBO muffins from. Oh. My. They are fantastic.
Lovely, right? I added a crumb topping just for funzies. It was a very good idea. Yummy, warm, deliciousness. Would you like to try them out? Be my guest, here's the low down:
Banana Bread: from Val McCauley
3/4C Shortening
1 1/2C Sugar
3 Eggs
4 Medium Ripe Bananas-mashed
3C Flour
1 1/2t Baking Soda
1/2C Chopped Nuts (optional)
Mix in order given and bake in greased loaf pan. 325 for 50-60 minutes.
Crumb topping for Muffins: From Launette Shaw
1/4C Brown Sugar
1/4C Flour
2T Butter-softened.
Combine all in a small bowl with your fingers, until the texture is like sand. Sprinkle on top of muffins, be very generous. I had left-over batter from the bread recipe for 3 Jumbo muffins.




