MUFFINS + LOAVES,  RECIPES

MAMA DAR’S BANANA BREAD

This recipe comes from one of my favourite dance moms growing up. She once baked us 17 loaves…one for each change room so we would have snacks during the show! I’ve been using this recipe ever since!

One of the best part of this recipe is the ability to make it into muffins, mini loaves or big loaves! I usually split the recipe into two and make different sizes. Muffins are great to have a snack, mini loaves are the perfect size to give away for a gift and big loaves freeze well for next time!

Although this recipe isn’t healthy, there’s ways to make it better! Substituting oats for flour, avocado for butter and honey or maple syrup for the sugar. Keep in mind the taste and texture may change slightly but should still be delicious! Helps to use up ingredients that are about to be overripe too!

I’m a big fan of silicon mini loaf pans as well because you don’t have to flour or butter the pan (the butter in the recipe helps), and you can just throw them in the dishwasher after!

Here’s the step by step video tutorial on my Youtube page to assist you in seeing how much to mix the ingredients and the colour it should be! Please subscribe!

Mama Dar’s Banana Bread

1 cup mashed banana (3 ripe bananas)
1/2 cup butter
1/3 cup sour milk*
1 tsp vanilla
2 eggs
2 cups flour
1 cup of sugar
2 tsp baking powder
1 tsp baking soda
dash of salt

Directions:
1. Preheat your oven to 350F.
2. Defrost your bananas if frozen. Mash them together in a bowl. Add 1/2 cup softened butter and mix with beaters.
3. Add the remaining wet ingredients – sour milk*, vanilla + eggs, beat together.
4. In a separate bowl combine dry ingredients – flour, sugar, baking powder, baking soda + salt. Stir together.
5. Add the wet ingredients into the dry. Stir together until well mixed. You can either add about 1 cup of chocolate chips here or just sprinkle on top of the batter.
6. Using your 1 inch ice cream scoop (or spoons), scoop into muffins pan, mini loaf pan or big loaf pan.
7. Put in the oven. For muffins 20-25 minutes, mini loaves 25-30 muffins and big loaves 35-40 minutes. Until the banana bread is golden, firm and when you stick a toothpick in it comes out clean.

*Sour milk is super easy to make! For every 1 cup of milk add 1 tbsp of vinegar or lemon juice. For this instance mix 1/3 cup milk (any kind) with 1 tsp of vinegar or lemon juice (I use lemon juice). Let it sit for 5-10 minutes until you see it get a little chunky.

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