Bread

Banana Bread

I made banana bread this weekend. I made some for an organization I volunteer for, and some for my family. The recipe I made, makes two larger loaf pans, two smaller loaf pans, and 24 mini muffins. Half of the flour was whole wheat and the other half was regular, white flour. I consider this recipe pretty healthy because there is flax, oats, and whole wheat flour in it. My grandma came up here, to Breckenridge, and wrote this recipe. Therefore, it is adjusted for high altitude. 

        This recipe does involve quite a lot of ingredients, but not much more than any standard recipe. It took me about ten minutes to mix all the ingredients together. The bananas had to be hand-smashed. I had to mix eggs, sugar, and vegetable oil in the mixer. All the dry ingredients, bananas, and wet ingredients had to be hand mixed in a large bowl. I did not add anything extra, such as nuts, in the mini muffins or the bread for the organization. However, I did add chocolate chips in the bread for my family.

        I had to make sure that when I filled the pans, they were filled no more than halfway. All of them were filled halfway to begin with and after being baked, the pans were completely full. The mini muffins took 20 minutes to bake. The small loaves took 30 minutes. The large loaves took 45 minutes. I had to be careful to make sure the bread did not over or under baked. I think I baked it all for the perfect amount of time. This banana bread is my favorite recipe. Its a great breakfast. It's filling and has a good texture and taste. I usually just heat it up with a dusting of butter for a few seconds. The chocolate chips melt, to be a perfect little bit of sweetness in every bite.