I guess I’ve taken up baking as a hobby-ish. I wouldn’t consider in a full-time hobby because me and baking are just becoming friends. When I was little my Nana (grandmother) always baked. Whenever we saw her she always had some sort of goody ready for us to eat. I have great memories of baking with my Nana and always requesting her famous banana bread. Even when I was away at overnight camp and my parents came for visitors day my Nana always sent some banana bread along for me! We eat a lot of bananas in our house and I’m always buying lots of them. I purposely let some go brown so I can either freeze them for smoothies or to bake with them.
Yesterday, I was alone with the two kids and what better idea then to experiment in the kitchen! I thought I was a little crazy while I was baking but once the muffins were cooled we all dug in and enjoyed! Even Little Dude. He totally devoured an entire mini muffin.
Adapted from Second Helpings, Please!
- 1/2 cup butter at room temperatue
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1/4 cup sour cream
- 2 large very ripe bananas mashed
- 1-1/2 cups flour
- 1/4 tsp salt
- Using a mixer beat butter, sugar, eggs and vanilla until well mixed
- In a bowl dissolve the baking soda in the sour cream
- Once dissolved mix the sour cream and baking soda into the batter and mix
- Add salt
- Add 1/2 cup of flour, then add half of the mashed banana.
- Continue adding the flour and then bananas until everything is well mixed.
- Either spray, lightly butter or line muffin tins
- Fill muffin tins 2/3 way with batter.
- Put into the oven at 350 for 20 minutes.
- Check with a knife to make sure the centre is well cooked.
- Cool in pan for 5 minutes and then transfer to cooling rack.
- The oringinal recipe is for a sour cream cake. If you want to make it into a cake instead of filling muffins tins pour the batter into a 9inch square pan.