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My name is Wendy. I love to bake my stress away. I write over at Lessons Line upon Line.
When I was in graduate school, I managed my stress by baking. One of my specialties was banana bread. I never ate what I made though. I always gave it away. It seemed contradictory to me to eat my stress and hold onto it. I would bake mini loaves of banana bread and instead of coating the loaf pan with flour I would use cinnamon-sugar to caramelize the outside of the bread.
In my recipe book I have the measurements figured for a single, double, and triple. I make banana muffins for a day that we need a quick breakfast and can grab a bag out of the freezer and go. When I make a batch it is usually with 6-8 cups of bananas so that there can be a lot in the freezer. I use canning lids to be my muffin tins and can fit 23 muffins on a sheet cake pan.
Banana Bread
Source: Shaulan Morgan
2/3 butter
1 1/2 cups sugar
2 eggs
1 cup mashed bananas
1/4 cup thick sour milk (add 2 tsp vinegar cup and let stand)
1 tsp vanilla (I also had 1 tsp almond flavoring)
1 tsp baking soda
3 cups flour
1 chocolate chips and/or nutsBulk Recipe:2 cups butter
4 1/2 cups sugar
6 eggs
3 cup mashed bananas
3/4 cup buttermilk
3 tsp vanilla
3 tsp baking soda
9 cups flour
3 chocolate chips and/or nuts
4 1/2 cups sugar
6 eggs
3 cup mashed bananas
3/4 cup buttermilk
3 tsp vanilla
3 tsp baking soda
9 cups flour
3 chocolate chips and/or nuts
Preheat oven to 350 . Grease pans with cinnamon/sugar mixture. Cream margarine and sugar. Add eggs, milk, and vanilla. Mix well. Slowly add flour and baking soda.
Add banana and nuts/chocolate and mix well. Divide batter evenly between loaf pans. Bake for 35-40 minutes. For muffins it is about 25 minutes.
I’ve also added the blueberries instead of nuts and chocolate. As with any bread watch it until it is done. Every where is different because of elevation and humidity.
We then bag the muffins 16 to a bag in gallon freezer bags when cooled. We suck the air out so that ice crystals don’t form on the muffins and freezer burn. It is a great treat when you have to grab something quick and need to go or something to share with someone.
~ Wendy
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Mariel
Owner & Author at Or so she says...
Mariel (mahr-eeee-elle) is a mother to six, wife to one. Loves homeschooling, golfing, cupcakes, traveling, cuddling, non-fiction books, gardening, James Taylor, family time, and a sexy wedge. This is her blog. Enjoy!
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I love the idea of making them in bulk! It would come in soooo handy for those days you just need to grab something quick. Love it!
Thanks!
Thanks for sharing these! I’m excited to try this recipe; I’ve never found a banana bread/muffin recipe that I actually like. I’ve been thinking about freezing muffins but haven’t baked any yet. What do you use to suck the air out of your bags? emmillee(At)gmail(dot)com
Great question!
We seal up the bag leaving a 2 cm gap and then my Sweetheart acts as a vacuum and sucks the air out. Then we close it.
There are also vacuum sealers out in the world that you can purchase and control how much air gets sucked out so that muffins don’t get flattened to dough balls. I don’t own one that’s why I have my Sweetheart.
Awesome — I would never have thought of using jar rings as muffin cup holders. Great idea! Thanks for sharing!
Using jar rings — ingenious!
Ooh, what a great idea with the rings!!! I’ve never seen that before! You have the best ideas, Wendy!
What a great idea!
Oh I love making things in bulk to save time and energy – that lid idea is so awesome! These look delicious.
LOVE, LOVE, LOVE the lid idea!!! I’ve never had enough muffin tins on hand to bake everything at once. Now I won’t have to do them in shifts!!!
I have always wondered how to get more cupcakes/muffins baked in each batch. Brilliant tip on the canning rings!!
Yay! I’ve learned something new. I love the bulk idea. Thx!