Friday, January 15, 2010

Going Bananas

The Man doesn't like to throw anything out. He saves the apple skins left in the food mill after I make applesauce and will eat bananas that are going black.
On the other hand, I don't like a banana that has a single "freckle", and the girls, though less squeamish, also don't like overripe bananas. And in the warm winter house, bananas ripen quickly.
Hence this bread, originally from Better Homes and Garden's cookbook.
You can cut the fat (and sacrifice a little of the texture) by subbing applesauce for half of the oil. You can omit the nuts if you don't like them. And if you can't eat citrus (hi,Beth) the lemon isn't necessary.
Mashing the bananas with a food processor or blender makes them creamy and liquid and adds to the moistness of the bread. The rest of the recipe takes just minutes to prepare.
2-3 ripe/overripe bananas
1 egg
3/4 cup sugar
1/4 cup oil (canola or corn) OR 1/8 cup oil and 1/8 cup unsweetened applesauce
1 tsp shredded lemon peel (VERY optional)
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
   1/4 tsp baking soda
   1/4 tsp ground cinnamon
1/2 cup chopped walnuts
Put the bananas (peeled, of course!)into a food processor or blender and process until smooth. Put them a bowl along with the egg, sugar, oil and lemon peel (if using) and mix well.

In a larger bowl, combine the other ingredients except for the nuts. Pour the banana mixture over the flour mixture and mix. Just mix it enough so that the flour is all blended in--quick bread batters don't get smooth. Fold in the nuts if you're using them.
Grease a loaf pan and pour in the batter.
Bake at 350 F for 50-55 minutes (until a tester inserted into the middle of the loaf comes out clean.)
The girls eat this for breakfast, for snack and JR's been known to eat it for dessert!

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