Banana Bread

This banana bread recipe is one of my all time favorites! 

Most of the time I make mine in muffin tins but a loaf pan is also great. The original recipe is from a beautiful blog called Attic24; however, as with most of my cooking, I have made a couple of substitutions in order to make it more allergy friendly.

I will give you the original recipe first and then the tweaked one after.

Banana Bread (or Muffins) - Original 
100g soft butter/margarine
175g light brown sugar
2 ripe bananas
2 eggs
225 g flour
2 1/4 tsp baking powder
1/8 tsp salt
50g chopped walnuts (optional)
2 Tblsp milk (only if adding nuts)


Banana Bread (or Muffins) - Allergy Friendly 
100g soft dairy free margarine, or Spectrum Dairy and Soy-Free Shortening (at HEB stores)
175g light brown sugar
2 ripe bananas
2 eggs (egg substitute probably works too)
225 g all purpose flour (or GF all purpose flour)
2 1/4 tsp baking powder
1/8 tsp salt

Directions:
- Turn the oven to 350 degrees.
- Using a hand mixer, cream the butter/margarine/shortening with the sugar in a medium     bowl until creamy and light in color.
- Mash the bananas and mix them in well.
- Break the eggs into the mixture and beat well.
- Using a spatula, gently fold in the flour, baking powder and salt.
- Stir in nuts and milk if you are using them.

- For banana bread: Line a 2lb loafpan with parchment paper and pour in the batter. 
                             Bake for 50-60 minutes until a deep golden color and a toothpick 
                             comes out clean.
                       
- For muffins: Line muffin tins and fill each one 2/3 of the way with batter. 
                    This portion makes approximately 12 large or 24-30 small muffins.
                    Bake small muffins for 12-15 minutes and large muffins for 22-25 minutes 
                    (or until toothpick comes out clean).

Take the bread or muffins out of their tins when done and cool them on a wire rack. 

* * * * * 
In case you do not have a metric scale, here are a couple of the measurements:

100g butter = 3.5oz or 8Tblsp+1tsp of butter/margarine
                                         or
                  = 1/2 cup tighly packed of shortening

175g light brown sugar = 3/4 cup packed of light brown sugar

225g flour = 1 1/2 cup leveled of flour

This recipe is easy, relatively quick and it tastes great. The muffins also freeze really well, just make sure they are all the way cool before putting them in a ziplock or plastic container and freezing them.