GRAMMIE'S ULTIMATE BANANA BREAD AND CUPCAKES

1
Jo Anne Sugimoto

By
@sugarnspicetedibears

Here is a recipe that I have also tweaked so many times until "I" was satisfied with the taste, texture and presentation. It is very dense and very moist. I make this recipe for Banana Bread and Cupcakes every Sunday. It barely makes it to the middle of the week. This recipe yields a large amount - 2 loaf pans and a 12-cup muffin tin.

Rating:

★★★★★ 2 votes

Comments:
Serves:
2 loaf pans & 12 cupcakes

Ingredients

  • 3 c
    flour, sifted
  • 1 1/2 c
    mochiko flour
  • 2 tsp
    baking powder
  • 2 tsp
    baking soda
  • 1 tsp
    kosher salt
  • 2 stick
    unsalted butter, room temperature
  • 1 1/2 c
    brown sugar, lightly packed
  • 1 1/2 c
    granulated sugar
  • 4
    eggs, room temperature
  • 4 tsp
    vanilla extract
  • 1/2 c
    evaporated milk
  • 6
    very ripe bananas, mashed
  • 1 1/2 c
    sour cream

How to Make GRAMMIE'S ULTIMATE BANANA BREAD AND CUPCAKES

Step-by-Step

  1. Preheat oven to 325 degrees. Either 4 loaf pans or 2 loaf pans and a 12-cupcake tin. Spray the loaf pans and line the cupcake tin.
  2. In a medium bowl, sift together the flour, mochiko, baking powder and baking soda. Add the salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugars till smooth. Add the eggs one at a time, incorporate with each egg added, add the vanilla and the milk, mix till well blended. Fold in the bananas, then the sour cream.
  4. Fold in the flour mixture in 3 increments. Do not over mix.
  5. Pour in the batter evenly with the loaf pans and/or 12-cup cupcake tin. Fill the loaf pan 2/3 full and the cupcakes 3/4 full.
  6. Put the pans in the oven, do a toothpick test, after 25 minutes for the cupcakes, if it comes out fairly clean and is golden brown, it's done. Remove the cupcakes onto a cooling rack. Do a toothpick test, after 55 minutes for the loaf pans, if it comes out clean and springs back with a light touch, it's done. Remove the loaf pans onto a cooling rack.

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