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Post by Deleted on Feb 17, 2009 9:59:44 GMT
Everybody probably already knows how to make this, but just in case you don't, it is a really easy recipe. Banana nut bread is the only kind of sweet baked item that I make myself. Ingredients: 150g softened butter or margarine 250g sugar 2 eggs 3 bananas to mash, as ripe and soft as possible (black!) 500g flour 1 package of rising powder (baking soda) 150g milk 2/3 cup chopped nuts (walnuts or pecans or hazelnuts) Directions: 1. Mix together the butter and sugar. 2. Add the eggs and bananas. 3. Combine the flour and the rising powder. 4. Add the milk alternately with flour to the banana mixture. 5. Add chopped nuts. 6. Mix well and pour into an appropriate pan (or two smaller pans if you want). 7. Bake at 175°C (about 330°F) for 45-60 minutes, until the top is browned and a toothpick inserted into the center comes out clean. |
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Post by happytraveller on Feb 17, 2009 10:39:01 GMT
YUM ! I have to try this out !
Thanks for the recipe.
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Post by Deleted on Feb 17, 2009 11:07:02 GMT
Once you have made it the first time, you can determine how much banana you really want in it. If you like it soft and gooey, you can increase the bananas (or reduce the flour). I kind of like it gooey myself, but some people like it more like bread.
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Post by Deleted on Feb 17, 2009 12:09:07 GMT
Interesting. I make banana bread often as I always have at least 3 overripe bananas around. My version has no milk or butter, only 1tsp. baking soda, 1tsp. salt. but all the same ingredients as yours. I guess mine is denser.
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Post by Deleted on Feb 17, 2009 19:52:06 GMT
I was trying to imagine if some other fruit could replace banana in the recipe, but the one and only fruit that comes to mind is durian, so I might have to wait for the return of Baz Faz before I start any experiments.
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Post by bixaorellana on Feb 18, 2009 8:54:12 GMT
What about mangoes or peaches or guava pulp or cooked & smushed prunes or grated apples or apricots, dried or fresh, or avocado, or mamey or papaya or figs?
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Post by Deleted on Mar 2, 2009 21:47:30 GMT
Banana bread coming up soon. There will be a photograph.
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Post by Don Cuevas on Mar 2, 2009 22:51:09 GMT
I usually add some dark rum.
I probably ought to make some carrot bread, as I have a surplus of carroots.
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Post by bixaorellana on Jun 27, 2009 1:43:15 GMT
Thank you, K & C. I made some banana bread this afternoon using the two recipes as a guide. I smushed some papaya up with the bananas, and grated in a small carrot. I used oil instead of butter and no milk or other extra liquid unless you count the blerps of vanilla extract, mezcal, & balsamic vinegar that were added. (I've found the vinegar makes it lighter, particularly as I use all whole-wheat flour). It also had some toasted oatmeal and toasted sesame seeds tossed in, plus spices.
After I got it all mixed, I realized I didn't know where a loaf pan was, so made a sheet cake instead. I may prefer it that way!
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Post by traveler63 on Jul 14, 2009 1:43:08 GMT
Had more bananas go toward black so did more banana nut bread. This time I put dried cranberries in along with almonds. Not too bad.!!!!
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Post by Deleted on Jul 14, 2009 3:32:43 GMT
I do have 3 near black bananas that if i don't do something really soon are going to end up in the compost heap. I am thinking about adding some figs to it though just as an experiment. I guess a half a cup would probably make it interesting without being too, too moist.
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Post by Don Cuevas on Jul 18, 2009 14:27:23 GMT
Had more bananas go toward black so did more banana nut bread. This time I put dried cranberries in along with almonds. Not too bad.!!!! I just made that bread, with 3 very black bananas and the cranberries, but walnuts instead of almonds. I toast the walnuts before adding to the batter, as it brings out the flavor. I used pastry flour for 2 out of 3 cups of the total; bread flour for the least. The loaves smell great, nicely browned, but are somewhat collapsed along a center line. |
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Post by Deleted on Jul 18, 2009 14:56:07 GMT
Collapsed loaves just mean moist goodness in that part of the loaf. (At least that's what I always tell myself.)
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Post by Don Cuevas on Jul 18, 2009 19:08:51 GMT
Collapsed loaves just mean moist goodness in that part of the loaf. (At least that's what I always tell myself.) That's true of many pleasurable things, K2. ;-) |
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Post by spindrift on Jul 18, 2009 20:30:57 GMT
I will make K's banana bread. It does sound easy.
As for a substitute - what about apricots instead of bananas?
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Post by Deleted on Jul 18, 2009 23:00:13 GMT
Here we go again....  |
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Post by pookie on Jul 19, 2009 0:25:14 GMT
I would like to try this recipe . I am running out of new recipes to feed the eternally hungary grandkids who are here for school holidays.
What does 1 package of baking soda= in t or T spoons.
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Post by Deleted on Jul 19, 2009 1:15:52 GMT
Here we go again.... ;D |
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Post by spindrift on Jul 19, 2009 9:41:43 GMT
Excuse me! I thought someone was asking for ideas for substitutes. I wouldn't bother myself.
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Post by bixaorellana on Jul 19, 2009 15:19:43 GMT
 :-*to Spindrift and Traveler63 In Reply #3, Casimira says she uses 1 teaspoon of baking soda. I think I'd add a 1/2 teaspoon of baking powder to that and a little bit of vinegar, or lemon juice or other acid for extra loft. Boy, if you have fresh apricots, that would make a killer loaf of deliciousness! If you look at my Reply #8 above, I added papaya to the bananas. I don't know about apricots, but mangoes strangely lose much of their flavor in cakes or breads unless a little lemon or lime juice is added.
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Post by hwinpp on Jul 20, 2009 5:28:16 GMT
I had a friend who used to put fried bacon bits and fried onion rings into his dough before baking.
You could eat the fresh bread without butter or anything else!
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Post by bixaorellana on Jul 20, 2009 5:56:44 GMT
 I think you need to go directly to the Abominable Food Gallery and pick yourself out a nice snack.
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Post by hwinpp on Jul 21, 2009 7:32:01 GMT
I'm serious, it was really good! Nice and savoury. And it looked good and not like some of those abominable monstrosities K2 likes posting there. |
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Post by Deleted on Jul 21, 2009 11:13:18 GMT
There's a restaurant here that serves up a wonderfully rich chocolate brownie with bacon used in it,it's delicious. Onion rings? Hmmm.  |
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Post by Deleted on Jul 21, 2009 12:34:44 GMT
I'm serious, it was really good! Nice and savoury. And it looked good and not like some of those abominable monstrosities K2 likes posting there. I'm going to find a special one just for you. |
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Post by Don Cuevas on Jul 22, 2009 10:01:43 GMT
I had a friend who used to put fried bacon bits and fried onion rings into his dough before baking. You could eat the fresh bread without butter or anything else! Bacon fat and fried bacon pieces are naturals in Southern U.S. style cornbread. Properly made, it's not sweet. Mmm...might be what's for breakfast, along with some pinto-type beans. |
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Post by Deleted on Jul 29, 2009 19:34:18 GMT
I made a banana nut bread tonight! Will I photograph it?  |
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Post by Deleted on Jul 29, 2009 22:06:18 GMT
Okay, I took a picture. It tastes great, but most of it will go to the nursing home.  |
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:-*to Spindrift and Traveler63
