Yummy Bread Recipes

This recipe for Chocolate Chip Banana Bread is one of our favorites! It's really easy and super moist because of the Sour Cream. It makes fabulous no-mess-muffins! Just scoop batter with ice cream scoop that releases dough when you squeeze handles together.

And is especially yummy with nuts! Though the kiddos don't think so. ;-)

Note: Push chopped nuts into tops of muffins if they DO have nuts in the batter BEFORE baking so you can tell them apart once they are done. They freeze great...and make a yummy treat for friends and neighbors!

CHOCOLATE CHIP BANANA BREAD
1 c mashed bananas
1 c sour cream
1/4 c margarine
1 1/3 c white sugar
2 eggs
1 tsp vanilla extract
2 c all-purpose flour (I do 1 c wheat & 1 c white)
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 c nuts
1-2 c chocolate chips (I always add a full bag! Can also be made without chocolate chips)

Preheat oven to 350. Grease and flour 4 mini loaf pans or 2 regular loaf pans. Combine banana and sour cream, set aside. In large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder, and salt; stir into the banana mixture. Spread the batter evenly into the prepared pans.
Bake in preheated oven for:

20-25 minutes for muffins

35-40 minutes for mini loaf pans

45-50 minutes for 2 regular loaf pans.

Woah- our garden has been producing Zucchini like crazy! I was excited to pull out my Zucchini bread recipe. Yummy! And we even had fresh eggs from our home teacher's chickens...The kids even love the bread, though Colby thought it looked gross to put all that green shredded Zucchini into the tasty bread dough. I would reccommend substituting wheat flour for half of the called for amount of flour and half applesauce for the called for amount of oil.

ZUCCHINI BREAD

3 c all-purpose flour

1 c vegetable oil
1 tsp salt

2 ¼ c white sugar
1 tsp baking soda

3 tsp vanilla
1 tsp baking powder

2 c grated zucchini
3 tsp ground cinnamon

1 c chopped walnuts
3 eggs

Grease and flour 2 loaf pans. Preheat oven to 325. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in large bowl. Add sifted ingredients and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40-60 minutes or until tester inserted in center comes out clean. Cool in pan on rack 20 min. Remove bread from pans and cool completely. NOTE: do not squeeze out zucchini- the bread needs the moisture!

CRUMB TOPPING FOR ZUCCHINI, BANANA, OR OTHER QUICK BREADS OR MUFFINS
½ c regular oats

½ tsp cinnamon
½ c brown sugar

¼ c butter
¼ c flour

¼ c chopped nuts, optional

Mix and crumble on bread 15 minutes into cooking time (maybe it would work fine at the beginning, but I always wait until 15 minutes into baking).