Tuesday, December 20, 2011
Golden Banana Loaves
I make this recipe about once a week. It is by far Jay's favorite and the children like it too. If I don't put a limit on the amount he can have, Jay will literally eat a whole loaf at once.
This is actually a combination of two different recipes. The first recipe is from the Cake Mix Doctor, and the second recipe is an adaptation from a Pillsbury quick bread mix. I took the a cake mix base, and then add maple syrup from the quick bread mix. The result is a super moist, banana bread, with a layer of flavors. Jay always jokes, that getting a piece out in tact is a victory. It's so moist, and likes to fall apart. Also, because it is so moist, it freezes well.
I have made this bread for a lot of people. It is always well received and I get tons of compliments. So you need a last minute gift??? Make a loaf or two and give them away. I guarantee you will be a hit :)
1 yellow cake mix
3 ripe bananas, mashed
3/4 c. soured milk, add 1 1/2 tsp. white vinegar to milk and let stand 30 minutes
1/2 c. brown sugar
1/2 c. vegetable oil
1 tsp. cinnamon
1/4 c. maple syrup
1 tsp. vanilla
Combine all the ingredients in a large bowl. Mix until well blended. Pour batter evenly into two 8 inch loaf pans. Bake in a preheated 350 degree oven for 40 to 45 minutes, or until toothpick comes out clean. Cool on baking rack.