Friday, July 31, 2009

Banana Bread

French toast was created as a very tasty way to get rid of stale bread. I've mentioned that banana bread is the fruit equivalent. It is where the overripe bananas wind up at my house. We recently discovered that bananas for bread freeze very well too. They retain their flavor and while the ice crystals make bananas really mushy, that's an advantage when you're going to recycle them into bread.

We've been trying different recipes lately. I started with one Amy's mother gave us. It uses bisquick and sour cream. I was very tasty, but I don't generally keep either of those ingredients around the house. Plus the sour cream gives Amy trouble. Then Amy suggested a healthy recipe from Hungry Girl. It didn't rise well and sat like a sweet banana brick at the bottom of my load pan. It wasn't bad and we still ate it, but we're not trying that one again. We tried this one from this week:
3/4 c. sugar
2 eggs
1 tsp. salt
2 c. flour
1 tsp. baking soda
3 ripe bananas
Bread pan

In medium size bowl mix first three ingredients. Add flour and baking soda, mix well. Add bananas crushed with fork. Mix well. Grease bread pan and put mixture in pan. Bake 1 hour in 325 degree oven.
We use pam instead of grease and eggbeaters instead of eggs, but the recipe still worked very well. Its simple and tasty and isn't giving my wife stomach problems. I think I'll stick with it.

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