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applestar wrote:Looks good! What I have always done to get my children to eat vegetables is to sneak them into banana bread/muffins.
Replace half the banana with zucchini, squash, broccoli, even carrots although they ate carrots without needing to hide them. I also added any fruits that were not getting eaten fast enough — cut out soft spots and add apples, pears, plums, peaches, ... leftover berries, etc. Nuts, too — walnuts or pecans, almonds, flake coconuts ...mix-n-match depending on other ingredients
...also, I always use White Whole Wheat/Whole White Wheat flour. When you get used to eating whole grain baked goods, white flour-made stuff are too gummy in texture, and they are missing the other flavors you get used too.
Wed Jun 05, 2019 10:46 pm
Fri Jun 07, 2019 12:55 pm
Gary350 wrote:Wife & I went to Farmers Market last week, wife bought a Banana Bread. I have eaten a lot of banana bread in my day but nothing as good as this. I like it the recipe takes advantage of science & physics plus does not call for a cup of Oil or cup of Crisco to make it soft. It does not leave your mouth and teeth covered in grease. The hardest part is letting 3 bananas turn black an disgusting looking it took 6 days of waiting. Put 3 bananas in freezer over night then leave them in the refrigerator 4 days then 2 days on the counter top. Bananas turn out soft as room temperature butter and sweet as sugar. It is all natural. Use metal baking pans not glass. Low temperature 325 degrees F allows the batter to cook all the way through an not burn or over cook the outside.
BANANA NUT BREAD
1 cup white sugar
1/2 cup soft butter
2 large eggs
1 1/2 tsp vanilla
1 cup 3 disgusting looking medium size black bananas
Whip at high speed for a few minutes until creamy and smooth
Add
1 1/2 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
Whip at high speed for a few minutes until creamy and smooth
Add
1 cup of pecans stir in by hand with a spoon.
Grease 2 metal 5x9 bread pans then pour 1/2 the batter into each pan.
TOPPING
1/2 cup white sugar
1 T cinnamon
1 T soft butter
Whip at high speed until mixed then sprinkle over the top of each loaf
Bake at 325 degree F for 60 to 65 minutes. Test with tooth pick make sure it is done in center.
Cool for 10 to 15 minutes so it dumps out of the pan easier.
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