Taylor's Favorite Banana Bread

This was my daughter's first baking project. At age 8, she was very proud to be able to whip up a batch of her favorite banana bread for the family. Now, at 18, she can make a delicious meal from scratch, but she still comes back to this one when we have some very ripe bananas just screaming to be baked.

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Taylor's Favorite Banana Bread

3/4 cups sugar
1 cup (about two) very ripe bananas, mashed
1/2 cup sour cream or greek yogurt
3/4 cup vegetable oil
2 eggs
2 cups unbleached, all-purpose flour
1/2 cup chopped nuts
1 teaspoon baking soda
2 teaspoons vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 325 degrees F.
Grease a loaf pan with cooking spray.
Mix sugar, bananas, oil and eggs in a large bowl. For younger ones, use a wooden spoon. I use a stand mixer.
Stir in remaining ingredients, just until mixed.
Pour into pan.
Bake for 60-70 minutes, or until toothpick comes out clean.
Cool for ten minutes.
Remove from pan.
Let cool a bit before slicing.
Can also be made as muffins. Reduce time to 25-30 minutes.

Banana Split Muffins

Years ago, Tina, one of my best friends, made these muffins for our family and we were immediately smitten. This recipe is just slightly different from the one she made for us--hers had Miracle Whip and this one has real mayonnaise. Before you shun the recipe because of the mayo factor, notice that the batter doesn't include eggs. The mayo replaces the eggs and makes the muffins deliciously moist. It's a perfect recipe for when you have some of those near-liquid bananas to use. Sixteen-year-old Bard and four-year-old Baby made six batches of these today, giving us enough to eat and enough to freeze for quick breakfasts.

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Banana Split Muffins

1 1/3 cup mashed bananas (about 6 medium)
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup semi-sweet miniature chocolate chips
1 teaspoon baking soda
1 teaspoon salt
1/2 cup real mayonnaise, not light or fat-free
1/3 cup drained, chopped maraschino cherries
12 maraschino cherries, cut in half

Preheat oven to 375 degrees.

In a large bowl, combine dry ingredients. In another bowl, combine bananas and mayo. Stir into the dry ingredients just until moistened. Fold in the chocolate chips and chopped cherries. Fill greased or paper-lines muffin cups about 3/4 full. Bake at 375 for 20-25 minutes or until muffins test done. Press a cherry half, cut-side-down, into the top of each muffin. Cool for 5 minutes in the pan before removing to a wire cooling rack. Makes one dozen muffins.