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350F, 9x5x3 inch loaf pan lined with parchment paper
1) 5 tbsp. (70g) unsalted butter
1) ½ cup (92g) granulated sugar
1) ½ cup (84g) firmly packed brown sugar
2) 2 large eggs
2) 1 tsp. (4g) vanilla extract
3) 1½ cup (369g) mashed, very ripe banana ~2
4) 1¾ cup (251g) all-purpose flour
4) 1 tsp. (5g) baking soda
4) ½ tsp. (3g) salt
4) ¼ tsp. (1g) baking powder
5) ½ cup (117g) heavy cream or milk
6) 1 cup (160g) chocolate chips (optional)
7) 1/3 cup walnuts (optional)
Bake at 350F for 1 hour

Combine (4) and set aside.

Beat (1) then add (2)until well blended. Add mashed banana (3), beat on high speed for 30 seconds.

Add (4) in three portions alternately with cream (5), ending with flour mixture. alternately with cream, ending with flour mixture. Add walnuts (7) or chocolate chips (6) to batter; mix well.

Pour batter evenly into prepared loaf pan and bake at 350F for 1 hour.

When cool, wrap in saran wrap and leave out on the counter overnight to let the flavors develop.

♢♢Mini muffins: Bake at 375F for 10-12min.

♢Muffin: Bake at 375F for 20min.

best to set them on another tray so the sides don't get to crusty.

350F, 9x5x3 inch loaf pan lined with parchment paper
1) 1 ½ cup (210g) all-purpose flour
1) 2 tsp. (8g) baking powder
1) ¼ tsp. (1g) baking soda
1) ¾ cup (68g) large flake oats
1) 142g granulated sugar
1) 2 tsp. (4g) cinammon
1) 1 tsp. (6g) salt
2) 2 large eggs, beaten
2) 1/3 cup (76g) whole milk
2) ¼ cup (44g) canola oil
2) 1 ½ tsp. (6g) vanilla extract
2) 3 medium banana, mashed

In a mixing bowl combine (1) set aside.

In a bowl combine (2). Pour into (1). Stir, do not overmix.

Pour batter into prepared pan.

Bake at 350F for 55 minutes.

Cool in pan and cover the top with aluminum foil.

Store at room temperature wrapped in saran wrap for up to 3 days.