Thursday, January 21, 2010

Banana bread

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
3                eggs
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!


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