Banana Bread or Muffins (Chef Paul Prudhomme’s Louisiana Kitchen, 1984) Recipe
4.7 stars -
based on 15 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups (about 4 large) well-mashed overripe bananas
1 cup sugar
2 eggs
1 ½ sticks unsalted butter, melted and cooled
2 cups all-purpose flour
2 teaspoons baking soda (I use 1 teaspoon)
3 Tablespoons buttermilk
(or a mixture of 3 Tablespoons milk and ½ teaspoon vinegar which has been set out for 1 hour)
1 cup coarsely chopped pecans, optional
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Directions: |
Directions:In a large bowl mash the bananas with a fork or the back of a spoon. Add the sugar and eggs and mix with a spoon until well blended. Gradually add the butter, mixing well. Stir in the flour and baking soda until well mixed and creamy. Stir in the buttermilk, then fold in the pecans.
For the bread: Spoon batter into two greased loaf pans. Bake at 350* for about 30 minutes. Then reduce heat to 300 º and bake until dark brown and cook though, about 45 minutes. Remove from pan immediately and cool on a wire rack.
For the muffins: Spoon batter into 12 greased muffin cups (they will be very full). Bake at 300* until brown and done, about 30-45 minutes (the time really depends on the oven).
Let stand about 5 minutes, then remove from pan and cool on a wire rack. |
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Number Of
Servings: |
Number Of
Servings:Makes 2 loaves or 1 dozen muffins |
Preparation
Time: |
Preparation
Time:about 1 |
Personal
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Personal
Notes: Lisa & I have been making this since the early 80's when we first enjoyed it at Paul Prudhomme's restaurant in New Orleans. Sinfully delicious!
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