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A-K Life
Alan R. and Kathy M. Henderson
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Banana Bread or Muffins

Ingredients
3 crushed bananas
1 cup sugar
2 cups flour
1/2 cup shortening
2 beaten eggs
1 tbsp sour cream
1 tsp baking soda
1 tbsp vanilla
dash of salt

Options
Nuts, nuts and more nuts (walnut, pecan, etc.)

Instructions
Mix all ingredients together and bake for 25 minutes @ 350.

Notes
Use bananas that are just starting to go bad. Mushy bananas always taste the best. I like to crush the bananas first before I add the rest of the ingredients.

Alan Notes
Kathy makes this when we don't eat all the bananas and it's so good, but bad for the belly.

Cooks Illustrated
Ingredients
2 cups unbleached all-purpose flour, plus more for the pan
1-1/4 cups walnuts, coarsely chopped
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, large bananas with big black splotches, mashed well (1 1/2 cups)
1/4 cup plain yogurt (preferably 2% or whole fat)
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled, plus more for the pan
1 teaspoon vanilla extract

Instructions
1. Position an oven rack in the lower-middle position and preheat the oven to 350°F (175°C).
2. Butter the bottom and sides of a 9-by-5-by-3-inch loaf pan and then toss a little flour in the pan and tilt it to coat all the butter-slicked sides with a fine dusting of flour. Dump out the flour, tapping the pan to remove any excess.
3. Toss the walnuts on a rimmed baking sheet and toast in the preheated oven until fragrant, 5 to 10 minutes. Immediately transfer the walnuts to a plate and let cool completely.
4. In a large bowl, combine the flour, sugar, baking soda, salt, and walnuts.
5. In a medium bowl, stir the mashed bananas, yogurt, eggs, butter, and vanilla.
6. Lightly fold the mashed banana mixture into the dry ingredients with a rubber spatula, mixing just until combined. The batter should be thick and sorta chunky. Scrape the batter into the prepared loaf pan.
7. Bake the bread until the surface appears golden brown and a toothpick inserted in the center comes out clean, about 55 minutes.
8. Cool the loaf in the pan on a wire rack for 5 minutes. Carefully tip the pan over so the loaf releases onto the wire rack and slice and serve the banana bread warm or let it cool completely, if you can stand the wait, and then devour. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days. It will have a rather crisp crust when consumed straight from the oven and a soft crust later that day or the next day.)

Raising Arrows - 4 Loaf recipe
Ingredients
3 cups sugar
2 cups butter, softened
8 eggs
8 ripe bananas, mashed
1-1/2 cups milk
4 tsp vanilla
8 cups flour
4 tsp baking soda
2 tsp salt
2 cups nuts

Instructions
1. Preheat oven to 350° and grease the bottoms of 4 large bread pans.
2. In a large bowl, cream together sugar and butter. Add in eggs, bananas, milk, and vanilla.
3. Add in flour, soda, and salt. Stir to moisten the ingredients, being careful not to overmix the batter. Lastly, fold in nuts.
4. Pour batter into the bread pans and bake 50-60 minutes, until nicely browned on top and pulling away from the sides of the pans.
5. Remove bread from pans to a wire cooling rack. Cool completely before storing.