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    BANANA BREAD


    Source of Recipe


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    Recipe Introduction


    Here's the recipe I used for years at the deli. We made 10 loaves at a time, never had any that didn't sell. We did it with nuts and with out the nuts. Even after making thousands of loaves, I still love banana bread. It's best to use very, very ripe bananas. I draw the line when I see mold. I remember goofing once and adding twice the amount of butter, it was very rich that time, a little over the top.
    You can use plain yogurt as the recipe calls for or buttermilk, but we often didn't have either so we very often used whole milk with a teaspoon of vinegar stirred into it. You couldn't tell the difference.

    List of Ingredients




    2 C unbleached AP flour
    ¾ C sugar
    ¾ tsp baking soda
    ½ tsp salt
    1 C chopped walnuts (toasted if you have time)
    3 very ripe bananas, mashed well
    ¼ C plain yogurt (buttermilk or sour milk works also as noted above)
    2 large eggs, slightly beaten
    6 Tabsp butter, melted and cooled
    1 tsp vanilla

    Recipe



    Preheat oven to 350°. Grease and flour bread pan.
    Whisk dry ingredients together in a large bowl, stir in walnuts.
    In a medium bowl mix together bananas, yogurt, eggs, butter and vanilla.
    Add wet ingredients to the dry, mixing gently with a spatula, just to combine, batter should look lumpy. You don't want to over mix. Scrape batter into loaf pan.
    Bake about 55 minutes, until loaf is golden and a toothpick comes out almost clean. It can have a crumb or two, but you don't want wet showing on the toothpick.
    Cool about 5 min., then turn out of pan to finish cooling on a wire rack.

    Makes 1- 9" loaf.


 

 

 


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