Banana Nut Bread and "6 Week" Muffins

Image via Wikipedia I would like to share two recipes that are staples in my house all through out the year. Banana Nut Bread and Raisin Bran Muffins, that will last in the refrigerator for about six weeks. The Banana Bread makes the house smell really great while it is baking, and comes out moist really flavorful. Hope you enjoy both.

Banana Nut Bread

1/2 cup butter or margarine, softened
1-1/2 cups granulated sugar
2 large eggs
1 cup mashed ripe bananas (about 2 medium or 3 small)
2 tablespoons 2% milk
1 teaspoon either vanilla or rum extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chopped pecans

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the bananas, milk and extract. Combine the flour, baking soda and salt in a small bowl and mix well. Gradually add to banana mixture and stir just until moistened. Fold in nuts.
Pour into a greased 9-inch x 5-inch loaf pan. Bake in a preheated 325 degree oven for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

Yield is about 16 slices.

Lois' Six Week Muffins                                                                              
1 (15 ounce) box Kellogg's Raisin Bran* or your favorite Bran cereal)
3 cups sugar
5 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
1 cup vegetable oil
1 quart buttermilk
4 large eggs (beaten)

In a large mixing bowl, add 1st 5 ingredients and mix well. Add oil, buttermilk, beaten eggs and mix well.
Store in covered container, in refrigerator. DO NOT STIR AFTER YOU REFRIGERATE)
Spoon batter into a muffin pan that you have greased or use cupcake liners. Let stand for 10 minutes, then bake at 400 degrees in a preheated oven for 15-20 minutes.

*If you do not like raisins, use plain bran cereal.

Happy Baking, and Enjoy.
The Old Guy











Ron


Image via Wikipedia