Thursday, April 14, 2011
Banana Bread (the low-fat version)
I never really liked banana bread until I actually made it myself . . . and now I love it! (And it is so easy to make.) I personally dislike eating ripe bananas, so I'll let them sit on the counter until they're brown and then make banana bread. Mike and I love it and then I usually end up taking some to work too. For this, I made a double batch but the recipe that follows is for a regular batch.
The recipe I use is from Betty Crocker's 9th edition cookbook published in 2000, 2001.
Prep: 15 min.
Bake: 1 hour
Cool: 2 hours
Makes: 2 loaves
1 1/4 cups sugar
1 stick butter or margarine, softened
2 large eggs
3 medium very ripe bananas, mashed
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Move oven rack to low position so that the tops of the pans will be in the center of the oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches OR 1 loaf pan, 9 x 5 x 3 inches.
Mix sugar and butter in large bowl.
Stir in eggs until well blended.
Stir in bananas, buttermilk and vanilla; beat until smooth. (I like to use Saco powdered buttermilk. It is easy to use and keeps very well in the fridge.)
Stir in flour, baking soda, and salt until just moistened. Stir in nuts. (I also like to add in mini chocolate chips in addition to the nuts but this batch doesn't contain either one.)
Divide batter evenly between pans.
Bake 8-inch loaves for about an hour, 9-inch loaf for about an an hour and 15 minutes, or until toothpick inserted comes out clean. Cool 10 minutes in pans on wire rack.
I took this picture about half-way through cooking.
And the delicious finished product.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing, Wrap tightly and store at room temp up to 4 days or refrigerate up to 10 days. (Generally, I bake them at night, leave the loaves in the pans and I let them cool, uncovered, overnight on wire racks.)
Today I received a recipe for a full-fat, sour cream version of banana bread. I will most definately be trying that one this weekend!
The recipe I use is from Betty Crocker's 9th edition cookbook published in 2000, 2001.
Prep: 15 min.
Bake: 1 hour
Cool: 2 hours
Makes: 2 loaves
1 1/4 cups sugar
1 stick butter or margarine, softened
2 large eggs
3 medium very ripe bananas, mashed
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Move oven rack to low position so that the tops of the pans will be in the center of the oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches OR 1 loaf pan, 9 x 5 x 3 inches.
Mix sugar and butter in large bowl.
Stir in eggs until well blended.
Stir in bananas, buttermilk and vanilla; beat until smooth. (I like to use Saco powdered buttermilk. It is easy to use and keeps very well in the fridge.)
Stir in flour, baking soda, and salt until just moistened. Stir in nuts. (I also like to add in mini chocolate chips in addition to the nuts but this batch doesn't contain either one.)
Divide batter evenly between pans.
I took this picture about half-way through cooking.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing, Wrap tightly and store at room temp up to 4 days or refrigerate up to 10 days. (Generally, I bake them at night, leave the loaves in the pans and I let them cool, uncovered, overnight on wire racks.)
Today I received a recipe for a full-fat, sour cream version of banana bread. I will most definately be trying that one this weekend!
Monday, April 4, 2011
my bike is complete.
this is my 2000 harley-davidson sportster 883 hugger that mike just finish painting. well, he did a bunch of other stuff too! isn't it awesome?!
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