This recipe is derived from one given to me by the owner of a bed and breakfast in Sedona, Arizona. Works great as muffins, and in a bread pan. Don't use a mixer for this one - keep it mixed by hand to achieve the proper consistency.
* No one likes waiting for bananas to go bad to bake banana bread! If your bananas aren't ripe enough yet, throw them in the oven or in a toaster oven for 5 mins until the skins turn brown. Then slice them open down the side and they're perfectly mushy!
** If you'd prefer to make banana bread as a loaf, bake for 45-55 minutes. You'll want it to come out with the top very brown; when you insert a wood skewer or toothpick, it should come out clean. This time is for an aluminum cake pan; I recommend this one from Nordic Ware or this one from Fat Daddios. I do not mess with the dark nonstick pans anymore; they're the worst and never come out right for me.
*** This recipe is not super sweet, however for reference it is a bit sweeter than my traditional blueberry muffin recipe. If you'd like, you can cut down the sugar to achieve a less sweet result. To reduce sweetness, I recommend using 1/4 cup white sugar instead of 1/2 cup white sugar and seeing how you like it before reducing further.
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