Quantcast

In The Kitchen On The Weekend: Mama Borelli's Banana Bread - WCAX.COM Local Vermont News, Weather and Sports-

In The Kitchen On The Weekend: Mama Borelli's Banana Bread

Posted: Updated:
BURLINGTON, Vt. -

MAMA BORELLI'S BANANA BREAD

Yield: 2 loaves (or 1 very large loaf)

Dry Ingredients:

2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda

Wet Ingredients:

1/2 cup white sugar
3/4 cup brown sugar
1 egg
4 very ripe (almost rotten) bananas
3/4 cup vegetable or canola oil
1 tablespoon vanilla extract

Optional:

1/2 cup chocolate chips
1/2 cup chopped walnuts
1/2 cup finely chopped apple (cored and peeled)

Crumble:
2 tablespoons butter (room temperature)
1/4 cup oats
1/4 cup brown sugar
3 tablespoons flour
pinch salt

Process:

Preheat oven to 325 degrees. Add dry ingredients into a mixing bowl, and whisk until combined. In another mixing, using an electric mixer, cream together the wet ingredients. Now fold the dry ingredients into the wet ingredients. Stir in any optional ingredients you choose to use. Grease and lightly flour your loaf pans. Divide batter into pans, and smooth the top. In another bowl add together the crumble ingredients, and use your hands to combine. Then evenly sprinkle the crumble on top of the batter in the pans. Bake for 60-80 minutes, or until a toothpick comes out clean when inserted into the center. Once done, let cool for 5-10 minutes and remove loaves from pans. Enjoy!

Notes: This recipe doubles well. Loaves stay fresh in the freezer for up to 1 year. The riper your bananas, the more banana flavor your bread will have!
 

Powered by Frankly
All content © Copyright 2000 - 2017 WCAX. All Rights Reserved. For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.