Maui Banana Bread

Since we are on the topic of bananas, here is a banana bread recipe that I have been making for years. I found this recipe in a cookbook called The Compleat I Hate to Cook Book when I was first learning to cook and I certainly did not hate to cook! Sarah will eat slices of this bread plain or spread with cream cheese (added by Sarah: also with honey butter). When it is a couple of days old I love to toast it and then butter it ... yummy!

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 cup shortening

6 ripe bananas, mashed

4 eggs, well beaten

1 tsp. salt

3 tsp. baking powder

1. Cream the sugar and shortening, until light and fluffy.

2. Add the mashed bananas and eggs to the creamed mixture, and mix well.

3. Then add the dry ingredients and fold in until just moistened. Don't overmix.

4. Bake in a greased loaf pan at 350 degrees for 45 - 60 minutes. Toward the end of the cooking time, check often to make sure that bread does not brown too much. Use a toothpick to to make sure that it is done.

5. Cool in pan for 10 minutes before removing to wire rack to cool more.

Note: This is a very forgiving recipe ... I've made it with four bananas before and it was still excellent. The bananas have to be really ripe for this recipe to be at its best.

Chunky Monkey Banana Muffins

I made up this recipe for Sarah one Sunday morning when she had some girlfriends over for a sleepover and they wanted something with banana and chocolate. These warm muffins disappeared very quickly!

1 1/2 cups all-purpose flour

1 cup sugar

1 tsp. baking powder

1/2 tsp. salt

3 medium ripe bananas

1 egg

1/3 cup vegetable oil

1 tsp. vanilla extract

1/2 cup semisweet chocolate chips

1. In a large bowl combine dry ingredients.

2. In another bowl mash bananas well. Add egg, oil and vanilla and mix well.

3. To the banana mixture, add the dry ingredients until just moistened. Fold in the chocolate chips.

4. Fill greased or paper-lined muffin pans, half full.

5. Bake at 350 degrees for about 18 - 22 minutes. Cool for 10 minutes before removing to wire rack to cool completely or to serve.

6. Makes 12 medium sized muffins.

I have also used a topping from the Cappuccino Muffin recipe and added 1/4 cup toasted chopped walnuts to the topping, and it has been scrumptious.

Cappuccino Muffins

Sarah and I do not drink coffee but we love these muffins which are wonderful with tea or a glass of cold milk. The coffee and chocolate melding together in the muffins actually improves the flavor the next day. This recipe makes 18 medium sized muffins. I do not like giant muffins but if you do, you can increase the amount of batter in the pans and bake them a little longer.

2 cups all-purpose flour

1/2 cup sugar

1/2 cup packed brown sugar

2 tsp. baking powder

2 tsp. instant coffee granules

1 tsp. ground cinnamon

1/4 tsp. salt

1 egg

1 cup milk

1/2 cup butter, melted

1 tsp. vanilla extract

1 cup miniature semisweet chocolate chips

Topping:

6 Tbsp. all-purpose flour

1/4 cup packed brown sugar

1/2 tsp. ground cinnamon

1/4 cup cold butter

1. In a large mixing bowl combine the flour, sugars, baking powder, coffee granules, cinnamon and salt.

2. Whisk the egg, milk, melted butter and vanilla. Stir into the dry ingredients until just moistened.

3. Fold in chocolate chips.

4. Fill greased muffin pans three-quarters full.

5. For topping: combine the flour, brown sugar and cinnamon in a small bowl. Cut in butter until mixture resembles fine breadcrumbs. Sprinkle topping over muffin mixture in pan until all is used up.

6. Bake at 350 degrees for about 20 - 22 minutes or until toothpick inserted in center of muffin comes out clean.

7. Cool for 5 minutes before removing from pan. Serve warm or store in airtight container when muffins are completely cold.