My dear, sweet Benny (2 years old) is really into bananas.
His love of bananas runs deep.Yet, the depth of said love lasts only
about 3 bites per banana and then he refuses to touch the half eaten
banana again. And we must start over with another whole banana.
I, being the practical 'thou shall not waste a perfectly
good half of banana' mama that I am,
started storing the remaining bananas in a container in the
refrigerator and decided it was high time I create a go to banana recipe.
So Benny, keep up the good work, I could eat this goodness all year long!
This recipe will yield 2 large loaf pans of outrageous
quick bread or ~32 large scoop muffins.
What you need:
1 cup of butter (soft)
2/3 cup sour cream
1 cup granulated sugar
2/3 cup brown sugar
1 tsp pure vanilla extract
With an electric hand mixer (or stand mixer) blend the above ingredients
4 cups all-purpose flour
1 tsp fine sea salt
2 tsp baking soda
Place dry ingredients in a sifter
5 ripe bananas (peel and mush finely with a fork) yields ~2 cups
1 cup finely chopped raw pecans
1 cup semi-sweet chocolate chips
2/3 cup shredded, unsweetened coconut (+ additional 1 cup for topping)
Sift the dry ingredients into the wet ingredients in three heats.
That way the wet dry integrates very well. I always hand
mix at this point, as to not over mix.
Fold in the banana
Fold in the pecans, coconut and chocolate chips
Use a large scoop if you are going the muffin route, otherwise
coconut oil two large loaf pans.
For muffins I am borderline obsessed with parchment muffin
liners. They do not stick to the muffins, like the fluted cups
sometimes do and they look so dang cute, which is obvy
important! I buy them in big bunches on the internet.
here's a little picture from an old post. After coating
the pan with coconut oil, cut a piece of parchment paper
for each pan, allowing a bit higher up the sides, so after
baking you can run a knife along the two shorts sides
of the pan, then use the parchment like handles to lift the
bread out, and transfer it to a cooling rack.
Top with a good sprinkle of coconut
Bake at 325 degrees for 30 minutes if baking muffins and I would
guess at least one hour to one hour and 15 minutes for
the loaf pans. Make sure you do the toothpick check!!