1 1/2 cup all-purpose flour
1 cup wheat germ
1/2 cup brown sugar
3 t baking powder
1/2 t salt
1 cup mashed bananas or 3 medium
1/2 cup milk
1/4 cup of canola oil
1/2 cup chopped pecans optional
Preheat oven to 400º 12 well muffin pan 15″ by 11″ 1 cup size. Use standard size baking cups. Spray with Pam® and place in wells.
Combine in separate bowl the dry ingredients, mix and set aside. In medium bowl add wet ingredients and combine. Add in dry ingredients and nuts. Stir until dry ingredients are moist.
Fill the baking cups 2/3 full. Bake 20-25 minutes or until cake tester inserted in middle comes out dry.
Our friends favorite treat when he visits. Moist with an intense banana flavor
3 large ripe bananas
1/3 cup sour cream
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 large eggs
8 tablespoons melted butter(1 stick)
2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon aluminum free baking powder
1 teaspoon salt
Preheat oven at 350º F. Butter and lightly flour 9x5x3 inch loaf pan.
Mix flour, baking soda, baking powder, and salt in bowl and set aside. Melt the butter and set aside.
In a KitchenAid stand mixer with paddle attachment chop bananas into bowl and mix for 2 minutes. (RNB likes a smooth textured bread) Add sour cream and mix until incorporated. Add sugar and mix. Add eggs one at a time and mix until incorporated. Pour in melted butter and mix for 2 minutes. Add 1/2 flour mixture and mix until incorporated. Add remaining flour mixture mix. Using rubber spatula wipe down bowl and mix for 30 seconds. Transfer mixture into loaf pan. Bake for 1 hour and 5 minutes or until toothpick inserted into center of bread comes out clean. Turn bread onto wire rack to cool.