I’ve saved this recipe from Canadian Living since November 1993. There is a reason for that. Not because I’m a hoarder but because it’s a delicious recipe.

Simple as that. I came home from work, grabbed a few ingredients and before you know it – I had banana bread in the oven. The only negative thing about this recipe is that it takes a full hour to bake. That’s right – a full hour.

The good news: it’s worth it.

Here’s what you need:

Bakers Banana Bread (from Canadian Living, Nov 1993).

INGREDIENTS:

2 eggs, lightly beaten

1 cup mashed ripe bananas

1/3 cup vegetable oil

1/4 cup milk

2 cups all purpose flour

1 cup sugar

2 tsp baking powder

1/4 tsp salt

8 squares Baker’s Semi Sweet Chocolate (I used 5 squares…coarsely chopped)

Topping: 1/2 cup chopped nuts, 1/2 cup brown sugar, 1/2 tsp cinnamon (I’ve never done this step but go ahead!!)

Directions:

Heat oven to 350 degrees.

Stir eggs, banana, oil and milk until well blended. (I use my Kitchen Aid).

Add flour, sugar, baking powder and salt.

Stir till moistened.

Stir in chocolate chunks.

Pour into greased 9×5 loaf pan.

Combine topping and sprinkle on top of batter (as I said earlier – I never make the topping)

Bake for 60 minutes or until wooden pick inserted comes out clean.

FINAL PRODUCT:

Cool for 10 minutes.

The weather is finally getting cooler which means that I am back in the kitchen baking. If I had to pick three favorite items I like to bake – they would be: a) banana muffins c) chocolate chip cookies  and c) fruit crisps.

Basically I like to make anything that can freeze!!

This  particular blog entry will be dedicated to the Best Ever Banana Muffins!! Naturally this recipe is from the Toronto Star, (Sept 3, 20008) and is Star Tested. Just so you know, I’ve been a fan of the Toronto Star Wednesday Food Section for as long as I can remember.

Ingredients:

2 cups of mashed bananas (about 5) ps the darker the better

3/4 cup granulated sugar

1 egg

1/3 cup melted butter

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 1/2 cups all purpose flour

Method:

In a large bowl, mash bananas. (I use the mix master for this part – kinda like them really really mushy).

Sir in sugar and egg.

Add melted butter.

Stir in baking soda, baking powder, salt and flour to make a thick batter.

Fill each cup of a 12 cup muffin tin about 3/4 full. Bake in a 375 degree oven for 20 minutes.

THESE MUFFINS FREEZE BEAUTIFULLY.

**If you want you can also add 1 cup of chocolate chips to the batter.

Happy Baking.