Unlock the secret: how aunt jemima’s pancake mix transforms into delectable banana bread
What To Know
- Beat in the eggs one at a time, then stir in the mashed bananas.
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Store banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Indulge in the irresistible aroma and taste of homemade banana bread with this effortless recipe that utilizes the beloved Aunt Jemima Pancake Mix. This versatile mix transforms into a moist, flavorful loaf that will delight your taste buds and impress your loved ones.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 3 bananas)
- 1 cup Aunt Jemima Original Pancake & Waffle Mix
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Step-by-Step Instructions:
1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add Eggs and Bananas: Beat in the eggs one at a time, then stir in the mashed bananas.
4. Combine Dry Ingredients: In a separate bowl, whisk together the Aunt Jemima Pancake & Waffle Mix, all-purpose flour, baking soda, and salt.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk or milk until just combined. Do not overmix.
6. Fold in Walnuts: If desired, fold in the chopped walnuts.
7. Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top.
8. Bake: Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Slice: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Tips for Perfection:
- For a sweeter loaf, add an extra 1/2 cup of granulated sugar.
- For a denser loaf, use 1 1/2 cups of mashed bananas.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- You can also add other ingredients to your banana bread, such as chocolate chips, raisins, or chopped nuts.
Variations:
- Chocolate Banana Bread: Add 1 cup of semisweet chocolate chips to the batter.
- Blueberry Banana Bread: Fold in 1 cup of fresh or frozen blueberries.
- Zucchini Banana Bread: Add 1 cup of grated zucchini to the batter.
Serving Suggestions:
- Serve banana bread warm with a pat of butter or cream cheese.
- Spread banana bread with your favorite jam or jelly.
- Toast banana bread and top with fresh fruit or whipped cream.
Final Thoughts:
Making banana bread with Aunt Jemima Pancake Mix is a culinary triumph that will tantalize your taste buds. With its moist texture, flavorful crumb, and endless variations, this recipe is sure to become a staple in your home. So, gather your ingredients, follow the steps carefully, and prepare to enjoy a delectable treat that will warm your heart and satisfy your cravings.
Frequently Asked Questions:
Q: Can I use a different type of pancake mix?
A: Yes, you can use other pancake mixes, but the texture and flavor may vary slightly.
Q: How do I store banana bread?
A: Store banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Q: Can I freeze banana bread?
A: Yes, you can freeze banana bread for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag.
