I had some bananas on hand that weren't getting any younger, so I whipped up a batch of banana bread. My source recipe included an 8-ounce can of crushed pineapple, which I could never quite understand -- it overpowers the banana considerably, so I eliminated that. I used a cup of smooth applesauce that I had in the fridge: it adds moisture without adding an overpowering taste. I prefer to use melted butter to oil in this sort of quick bread. The difference in flavor is noteworthy.
3 cups all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 cups sugar
1 1/2 cups melted butter (1 1/2 cups = 3 sticks)
1 1/2 tsp vanilla
2 cups mashed banana
1 cup applesauce
1/2 cup chopped nuts (walnuts or pecans)
1 cup chopped dates
Mix dry ingredients in a bowl. Make a well in the center of the bowl. Add liquid ingredients. Stir in nuts. Mix well. Pour into two loaf pans. Bake at 350°F 45 to 60 minutes or until a pick inserted comes out clean. Remove from pans. Cool on wire racks. Wrap well in plastic and foil. Freezes beautifully.
Hey, I got to use my nifty, new loaf pans!
Thursday, January 21, 2010
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.