This is the recipe that all of my friends and family know me for. Just like with my chocolate chip cookies, this is a recipe I love to make at any time for any reason. My most recent excuse was that they were “feel better” muffins for my boyfriend who broke his foot when he was out dirt bike riding.
This is another recipe I have modified when I bake. Instead of using 1 cup of ripe bananas I use three bananas. I like a very strong banana taste in my breads and muffins.
Another tip with banana bread: if you don’t have ripe bananas, preheat your oven to 300 degrees and place bananas on a baking sheet for 40 minutes or until completely black.
Makes: 2 loaves, 24 muffins, or 48 mini muffins
- 1 cup sugar
- 1/2 cup oil
- 2 eggs
- 1 cup ripe bananas
- 1/2 sour cream
- 1 tsp vanilla
- 1.5 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 bag of chocolate chips; mini or regular
- Preheat oven to 350.
- In a stand mixer on medium, beat together sugar and oil. Add eggs, one at a time, allowing the first egg to beat into the sugar/oil mix completely before adding the second.
- With the mixer still running on medium, slice up your ripe bananas right into the sugar/oil/egg mix. Your mixer should mash it up on its own. If you only have a hand mixer, I would suggest mashing the bananas before putting them into your mixing bowl.
- Once the bananas have been incorporated and with the mixer still running, add sour cream, and vanilla and allow to mix completely.
- Then, slowly add flour, baking soda and salt and mix completely.
- Turn off mixer and fold chocolate chips into the batter.
- Grease 2 loaf pans, 2 muffin trays, or 2 mini muffin trays.
- Bake loaves for 45-60 minutes, muffins for 15-20 minutes, and mini muffins 10-15 minutes, or until poking a toothpick in the middle comes out clean.
Recipe by Vanessa at nessamakes.com.
My family becomes obsessed every time I make any type of quick bread in my house. This pumpkin bread is no exception. It was gone so quickly after I made it that my dad didn’t even get a chance to have a piece. Since this recipe makes two loaves, I took one to my friend’s house as a gift to his family and they were so excited when I gave it to them.
- 3 1/2 cups All-Purpose Flour
- 2 teaspoons Baking Soda
- 2 teaspoons Ground Cinnamon
- 2 1/2 teaspoons Salt
- 1 teaspoons Ground Nutmeg
- 2 1/2 cups Granulated Sugar
- 2 1/2 cups packed Brown Sugar
- 1 cup Vegetable Oil
- 4 Eggs
- 1/2 cup Water
- 15-ounce can Pumpkin
- Preheat oven to 350 F
- Grease two loaf pans and set aside
- In a mixer, beat sugar and oil on medium
- Add eggs and beat well; set aside
- In a separate, large mixing bowl combine flour, baking soda, salt, cinnamon, and nutmeg.
- Add flour mixture and water to sugar mixture until everything is combined.
- Beat in pumpkin on medium.
- Spoon batter into prepared pans.
- Bake in oven for 55 to 65 minutes or until a wooden toothpick comes out clean.
- Cool in pans on wire racks for 10 minutes.
- Remove from pans.
- Cool completely on wire racks.
Recipe by Bekki at Chasing Supermom
Chocolate Chip Cookies are a classic household recipe. There are many variations of these cookies that exist in the world. They are all baked with love and filled with smiles.
As children, my brother and I always loved to help my mom make these cookies and we often got into fights over who was going to lick the spoon. Now that I’m grow I love to bake a batch of these delicious cookies all the time. I usually put my own spin on them by adding pecans or walnuts.
The family recipe that I thought we had is actually just the Nestlé Toll House Cookie Recipe that can be found on the back of a bag of semi sweet Nestlé Toll House chocolate chips or online at their website. Despite the secret being out, they are still just as good as when I was a kid.
Prep Time: 15 minutes | Cook Time: 9 minutes | Skill Level: easy | Makes: 5 dozen cookies
- 2 sticks of butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- Preheat oven to 375° F.
- Combine butter, granulated sugar and brown sugar in a mixing bowl. starting at a low speed and slowly increasing until ingredients are whipped together
- Add in both eggs and beat them into the sugar/egg mixture
- Add in the vanilla extract
- In a small mixing bowl, combine flour, baking soda and salt
- slowly add half the flour mixture into the bowl, turn mixer on low. Once it has mixed in well add the other half of the flour mixture.
- Once everything is completely mixed, turn off the mixture and detach the whisk. Fold in the entire package of chocolate chips.
- Drop cookie dough using a rounded tablespoon onto un-greased baking sheets.
- Bake for 9 to 11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
Recipe by Nestlé Toll House