I love these pans. They make what ever I bake in them more fall-ish,(My spell check does not like that new word) but it’s true. A simple banana bread loaf is ushered into a new realm with the imprint of an acorn or a leaf on it.
It only took me once to forget to spray the pan with my trusty old Bakers Joy. This has nothing to do with apples, but they were all over the counter. That will be my next project, what to do with apples when your sick of sugar…I will get over it…don’t worry! Oh, and the bananas were so black, they might have ruined your idea of wonderful banana bread.
Spray every nook and cranny. If you don’t have spray, melt some butter in cup and with a basting brush, brush each cup. Then sprinkle with flour. Tap out all extra flour.
This recipe is soooo easy. I adapted it from Ina Garten’s banana granola muffins. After you put the batter in the pans, make sure you tap them down on the counter ( I love this part, I get to make a noise louder than my boys can make) so all the batter fills into the molds. Just looking at this makes my saliva glands go into over drive. I have a thing for batters…and no, I have never gotten sick from eating raw eggs. I’ll save my comments on that for another day.
Welcome fall.
Banana Oatmeal Bread
3 cups AP flour
1/2 cup oatmeal
2 Cup Sugar
2 teaspoons baking powder
2 teaspoons baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup melted butter
2 very ripe bananas mashed
3/4 cup butter milk
1 tablespoon vanilla
2 eggs
Mix all dry ingredients together. Slowly add melted butter and mix completely.
In a separate bowl, whisk all the wet ingredients together. Mix with the butter and flour, just until mixed. Pour into prepared mini loaf pans and bake for 20-25 minutes at 350.
Serve warm with butter smeared all over each slice and listen to your family say how wonderful of a cook you are…then share some or you will eat it all yourself!
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