I LOVE banana bread, just sayin’. 🙂 So a few days ago the bananas were just starting to turn a little brownish and I thought, I haven’t made banana bread in a while. At this point there were 4 bananas on the little tree that hangs them on the corner of my counter. Then Shelby ate one, and then Sebastian ate one. Two stinking bananas left…..what am I supposed to do with those?? I really needed at least 3 but maybe 4, so off to the store we went. There on the mark down section for produce was a perfectly slightly browned bushel of bananas for .90. Score!
Then they sat on my counter for 2 more days. Sheesh, I just haven’t had a second to bake! This morning I was up early and I saw those bananas sitting there. I thought, today is the day….one more and they will turn to mush! So at 7:30 this morning in between getting chitlins ready for school I started making my banana bread.
So not to toot my own horn, but I make some really good banana bread. It always has been good. The last 2 times I have made it I tweaked the recipe (something I’m famous for…) and it sent my taste buds dancing (I’ll tell you the secret in a second)! I’ve always added vanilla and a little bit of applesauce to this recipe if it seemed too think. Sometimes the ripeness of the bananas can make a big difference in the consistency.
I don’t know where this recipe came from, I just know that none of my cookbooks have a simple banana bread recipe so I had to call my mother years ago when I first decided to try to become house-wifey. I wrote it on this teeny piece of paper…..and as you can see it’s well worn, faded, scribbled on…..Gosh I hope I don’t lose it. I really should rewrite it on a new piece, really. Can you see my motivation?
So I gathered some of the ingredients and began mushing bananas and mixing away.
Now for the last, and not so secret ingredient….almond extract, oh how I love thee! You see, a few months ago I made banana bread and I ran out of vanilla so I substituted almond extract. Yup, that’s it, instead of vanilla I used almond. One teaspoonful to be exact. So now my banana bread has become – Banana Apple Almond bread….or something like that, and it’s so yummy!
I made 2 loaves of bread and then went for the muffins. I saw the mini muffin pan and thought that was a better idea. Then I still had some leftovers so I put the rest into the regular muffin pans too.
These little muffins came out so good, I’m wishing I had made more instead of 2 loaves.
Perfect for little hands too…
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Clever Catastrophe 
LOL ! my husband called up his mother for the recipe to Coconut Sweetbread, and scribbled it on the back of a used envelope. I then stuck it in a notebook, and where I kept it. The next time I found it, I copied the recipe in two different notebooks, so that I can find it somewhere next time I need it!
I would eat at least 6 of these little muffin breads. YUM!
I think I’ve lost count! Walk through the kitchen, swipe and chomp…. Nom Nom Nom! Repeat 5 minutes later….
Oh those little muffins look delish! Never thought of using almond extract in banana bread. Sometimes the best tweaks come from running out of an ingredient.
almond extract in shortbread instead of vanilla is amazing too…….
mmmm! Something I’ll have to try!