In the Pass the Plate post I told you about my sister-in-law who is battling cancer amongst other things. Banana Bread/Cakes are one of her faves so I decided to give her a treat. This was supposed to be banana bread but I have no idea where my loaf pan is. Which lets me know two things, a) I need to organize my cabinets and b) I should buy a couple extras. I made hers in a jumbo muffin pan and they looked so good I made another batch for us and used the regular size. Hence the name “bruffins”.
She loved them and I was so happy to see her smiling and enjoying herself. My sister-in-law is such an inspiration. Despite all she has been through she does her best to stay cheerful. I’ll be making more goodies for her so she can still have her holiday treats.
I’m leaving the instructions as is for baking in a loaf pan. My jumbo muffin tin has six cups and I filled them two-thirds full and had about a cup of batter leftover. I also gave them a quick brush with a light powdered sugar glaze.
In the second batch I went a little off the charts and added chocolate chunks and dates. Woo-hoo, nothing like taking a basic recipe and going ballistic with it!!
Banana Bread – Adapted from Allrecipes
½ cup butter, softened
1 cup brown sugar
1 TBS vanilla extract
4 very ripe bananas, mashed
2 cups all-purpose flour
1 TBS cocoa powder
3 tsp baking powder
1 tsp cinnamon
½ tsp salt
Preheat oven to 350°. Lightly grease a 9×5 inch loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt. Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.