Melba's Swap Shop: Banana bread and cupcakes
BEST BANANA BREAD REALLY IS
DEAR READERS: My friend, Dees Hodges, gave me the following recipe for Best Banana Bread. The title is correct. I know because she also gave me a loaf of the delicious bread.
BEST BANANA BREAD
•1/2 cup butter
•1 cup sugar
•4 bananas, peeled and crushed
•1 1/2 cups flour
•1 teaspoon baking soda
•1/2 teaspoon salt
•1/2 teaspoon vanilla
Preheat oven to 350 F. Grease and flour 9-by-5-inch foil loaf pan.
In large mixing bowl, cream butter and sugar. Add eggs and bananas. Mix gently. Add flour, baking soda, salt and vanilla. Do not over mix. Bake 55 minutes. This can also be baked in 2 smaller pans for 45 minutes.
My daughter Sandy Killian's husband is diabetic, so she made some changes making it equally good for anyone who needs sugar-free desserts. With the many sugar substitutes available today, making this recipe sugar free is as simple as changing the granulated sugar to a sugar substitute. She also added 1/4-teaspoon banana cream oil to the butter. She baked hers in 24 regular size muffin tins in a 325 F convection oven for 15-to-20 minutes.
LET THEM EAT CUPCAKES
DEAR MELBA: These cupcakes are good and simple to make.
•2 1/4 cups flour
•2 1/4 teaspoons baking powder
•3/4 teaspoon salt
•1/2 cup shortening
•3/4 cup milk
•1 cup sugar
•2 tablespoons sugar
•1 egg yolk
•1 teaspoon vanilla
Heat oven to 350 F and grease muffin pans. In medium mixing bowl, combine flour, baking powder and salt. In large mixing bowl, cream shortening, milk and sugar, until light and fluffy. Add eggs and egg yolk, one at a time, beating well after each.
Add vanilla and flour mixture, mixing until smooth and spoon into prepared pans, about 1/3-full. Bake 20 minutes or until done. Cool in pans 5 minutes before truing out. Makes 18-to-20 cupcakes.
If desired, ice with your favorite frosting after they cool.
— Effie, Oklahoma City
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