This is the one baked good that my Egyptian friends love and always ask for the recipe. It’s yummy as a loaf bread and as muffins for quick healthy kiddo snacks and let’s just be honest, adults too.
Serves: 4-6 regular loaves. 24-30 muffins.
whisk or electric hand mixer
Four loaf pans or Two 12-cup muffin pans
2 large eggs
1/3 cup full cream milk or buttermilk (add a tsp of white vinegar or lemon to the milk, let set for 5 minutes, wha-la, you have buttermilk)
1/2 cup butter – softened to room temperature
4 ripe bananas – cut into small pieces
1 1/2 cups fine granulated sugar
1/4 tsp good liquid or powdered vanilla
2 cups flour – sifted
1 tsp baking soda
1/2 tsp fine salt
1-2 tsp cinnamon
1/2 tsp nutmeg – ground
For the bread:
In a large bowl cream butter until it lightens in color. Add in sugar and combine together. Add eggs, beat together. Add bananas, milk and vanilla (liquid). Mix together.
Slowly add in sifted flour, baking soda, vanilla (powdered), salt and spices. Mix lightly until completely incorporated.
Mix-ins: chocolate chips or chopped chocolate. berries. nuts.
Preheat oven to 175 degrees Celsius // 350 degrees Fahrenheit.
For loaves: butter the sides and bottom of loaf pans. Fill 1/3 full with batter. Bake until golden brown and when inserted in the middle, a tooth pick come out almost completely clean. Use a rubber spatula to release bread from the sides of the pan. Flip over and remove bread. Let cool on a cooling rack or brown paper bag.
For muffins: Fill cupcake liners 1/2 full with batter. Bake for 15-18 minutes, until light golden brown. Let muffins cool on a cooling rack or brown paper bag.