Banana Bread

This recipe is made from the same blend that I use to make my favorite Pumpkin Bread Recipe.  I love how versatile this Sweet Bread Blend is and I like to keep a bulk batch on my pantry shelf for that very reason! {click here to find the Breads eCookbook featuring the Sweet Bread Blend}

I recently filled up my freezer with a big batch of this wonderful bread...getting ready for the gift giving time of year!




INGREDIENTS

2 eggs
2 bananas, the riper the better
½ cup milk

DIRECTIONS
  1. Preheat oven to 325 and prepare a loaf pan with nonstick baking spray.
  2. Smash the bananas in the bottom of a mixing bowl. Add all of the remaining ingredients and stir to blend.
  3. Pour batter into prepared loaf pan and bake 60-80 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  4. Cool in the loaf pan for 10 minutes and then remove the bread from the pan and  onto a cooling rack. When it's cool enough to handle, slice and serve.      
Baking options:
Mini loaf pan...............25 to 30 minutes (4 to 6 loaves)
Regular size muffin pan.....13 to 18 minutes (18 muffins)
Mini muffin pan..............8 to 10 minutes (3 ½ dozen muffins) 
 



My local grocery store has a rack of 'last chance' fruits and veggies that are bagged and priced to sell fast.  When I find a great big bag of ripe bananas for $2.00, I like to make a big batch of banana bread batter and stock the freezer.  

This makes me ready for quick breakfast treats or homemade gifts!  And it was so easy when I used my bulk Sweet Bread Blend! 



Decide how many batches you want to make at this time
based on the number of bananas you have.  

One bulk batch of the Sweet Bread Blend will make 6 loaves of bread. 
(see tutorial on how I stocked my pantry with bulk bread blends here)

After mashing the bananas, add all of the other ingredients. 
TIP: when making a large batch of batter, crack the eggs one at a time into 
a separate dish to avoid leaving egg shells in your batter. 
Stir it all together, prepare your pans and it's time to 
fill them up!
 I am making small loaves this time so I have lots of 'giftable' sizes to choose from.
One of these pans makes 4 regular mini loaves 
and the other makes 8 extra-mini loaves (great single person servings!)
No matter the loaf size, I just fill up the pans about 1/2 way. 


Let the loaves sit and cool in the pan for about 10 minutes so they are more likely to come out clean and in one place.  

Line up your cooking racks so you are ready when they are!

There is just something about fresh baked bread 
covering my kitchen counters...
...it makes me feel warm and happy on the inside!


And a counter full of bread wrapped in plastic wrap 
and ready to go into the freezer makes me even happier!


This one is ready to make a friend smile...
can't wait to wrap it in a bow and give it away!

Be sure to put your wrapped loaves into a gallon sized freezer bag
to be sure they are kept nice and fresh. 

I must confess though...
many of those sweet little loaves never make it 
to a gift bag!
They are so easy to slice and serve with my
morning coffee.
I slice them while frozen and then enjoy with
a spread of cream cheese!
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