Liz Zygadlo
This was originally to be baked in a 9 x 5 loaf pan, but I like to make the muffins instead, especially for the kids.
Food Editor’s Note: These are delicious and a bit different from the typical banana muffin or bread. They are lighter and fluffier, with a milder banana flavor. Perfect for kids and all muffin-lovers, who will gobble them up! I'm sure they can be frozen, but they have disappeared from my kitchen too fast to test that out!
Ingredients
2 cups flour1 teaspoon baking soda1 teaspoon salt1/2 cup shortening or butter (softened)1 cup sugar2 eggs1 tablespoon white vinegar1/2 cup minus 1 tablespoon milk1 cup mashed ripe bananas1/2 cup mini semi-sweet chocolate chips
Yield: 12-14 muffins
Note: For a loaf, grease the pan and bake 50-60 minutes.
Enjoy!
Liz Zygadlo is the Food Editor's sister-in-law and a fantastic baker. She has made these muffins or the loaf version for innumerable gatherings of family and friends. Liz credits the original version of the recipe to our sister-in-law's mother, Harriet Chodosh, but she has tinkered with it over the years.
Click here to see the ShalomBoston.com food policy.
Traditional AshkenaziSeder Menu
Sephardic Seder MenusSeder Menu I(from Epicurious.com)Seder Menu II
Vegetarian Seder MenusSeder Menu 1(from Cooking Light)Seder Menu 2
See our review of Norene Gilletz' newest cookbookClick here to go to Norene's official website