They were there each morning when I reached for my cereal. Two pretty bananas, just begging to be peeled and chowed down on. But I spurned them, day after day, until I looked and saw they had turned brown in the time of my disregard.
So, before the fruit flies invaded my rejected fruit, something had to be done with the bodies. Enter, grandma's banana bread recipe. As I was heating up the oven for toasting up the garlic bread, I figured tonight was a good night for it.
The interesting thing about the recipe is there isn't much sugar or fat (compared to other recipes I've seen), which creates a more wholesome, non-crumbling bread rather than light and crumbly baked good. For the process of baking my spurned fruit, I couldn't find my bread pan, so I pulled out muffin tins and my IKEA silicone muffin wraps (really happy with how well those muffin wrappers work, again and again). I didn't have shortening so I used coconut oil. I had no idea how long to bake this stuff in muffin shape, so I left them in until they turned brown, about 18 minutes in my gas oven. Result: Nummy.
Ingredients: 2 1/4 cup flour
1/4 cup shortening (I used 1/4 coconut oil)
3/4 cup sugar
1/4 c sour milk (add vinegar or lemon juice to milk)
3/4 tsp soda
3/4 tsp baking powder
1/2 cup nuts
1/8 tsp salt
Directions: Mix all until no dry flour is visible. Put in greased bread loaf pan (makes 2 midsize loafs.) Bake at 350* for 50 minutes. If you end up making them into muffins, bake them in greased muffin tin or in muffin cups at 350* for approx. 18 minutes, or until the tops brown (makes approx 12 muffins.)