The girls got a banana bread recipe once upon a time when they took a summer class at the farm (Martinez Park). It was a wonderfully yummy recipe which we seem to have misplaced since the remodeling. So we found this one online and it seems to be pretty darn close to (if not exactly the same as) the one we lost.
I'm posting it here so we don't lose it again.
Be careful to measure out the sour cream and buttermilk. I speak from experience in saying that too much liquid leads to a squishy center that won't cook up until the outside is too done.
Ingredients:
1/2 cup butter, softened
1 1/2 cups sucanat
2 eggs
3 or 4 very ripe bananas, mashed
1/3 cup sour cream or plain yogurt
1/3 cup buttermilk
2 1/2 cups flour (either hard red or hard white wheat will do)
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 cups chocolate chips
Directions:
Mix the butter and sucanat (or sugar) until well blended. Add the rest of the ingredients (except the chocolate) and mix until combined. Toss the chocolate chips in, mix a bit more, and pour into two greased bread tins. Cook at 350 degrees F (175 degrees C) for about 40 minutes (more or less -- watch for browning edges vs. mushy centers).
I've used the same recipe to make muffins -- 17 regular sized and 12 mini.
