grammie's ultimate banana bread and cupcakes

Name: GRAMMIE'S ULTIMATE BANANA BREAD AND CUPCAKES
Yield: 2
Ingredients: 3 cup(s) flour, sifted; 1 1/2 cup(s) mochiko flour; 2 teaspoon(s) baking powder; 2 teaspoon(s) baking soda; 1 teaspoon(s) kosher salt; 2 stick(s) unsalted butter, room temperature; 1 1/2 cup(s) brown sugar, lightly packed; 1 1/2 cup(s) granulated sugar; 4 - eggs, room temperature; 4 teaspoon(s) vanilla extract; 1/2 cup(s) evaporated milk; 6 - very ripe bananas, mashed; 1 1/2 cup(s) sour cream

(2 RATINGS)

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Jo Anne Sugimoto

Kaneohe, HI

Updated on Nov 12, 2010

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.

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yield 2 loaf pans & 12 cupcakes

Ingredients

3 cups flour, sifted
1 1/2 cups mochiko flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
2 sticks unsalted butter, room temperature
1 1/2 cups brown sugar, lightly packed
1 1/2 cups granulated sugar
4 - eggs, room temperature
4 teaspoons vanilla extract
1/2 cup evaporated milk
6 - very ripe bananas, mashed
1 1/2 cups sour cream

How To Make grammie's ultimate banana bread and cupcakes

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.

Step 2

In a medium bowl, sift together the flour, mochiko, baking powder and baking soda. Add the salt. Set aside.
Step 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.
Step 4

Fold in the flour mixture in 3 increments. Do not over mix.
Step 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.
Step 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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