Difference between revisions of "Banana Bread"
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== Description == | == Description == | ||
Banana Bread<ref>{{cite book|last=Brown|first=Edward Espe|title=25th Anniversary Edition the Tassajara Bread Book|year=1986|publisher=Shambhala Publications, Inc.|isbn=9781570620898|pages=104}}</ref> is a sweet bread that can be a dessert or breakfast toast. | Banana Bread<ref>{{cite book|last=Brown|first=Edward Espe|title=25th Anniversary Edition the Tassajara Bread Book|year=1986|publisher=Shambhala Publications, Inc.|isbn=9781570620898|pages=104}}</ref> is a sweet bread that can be a dessert or breakfast toast. | ||
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* ½ cup raisins (optional) | * ½ cup raisins (optional) | ||
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Preheat oven to 350°F. | Preheat oven to 350°F. | ||
Stir, in a medium bowl; flour, dry milk, baking soda, salt, and (optional)cinnamon. | Stir, in a medium bowl; flour, dry milk, baking soda, salt, and (optional)cinnamon. | ||
Latest revision as of 16:03, 15 August 2012
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Description
Banana Bread[1] is a sweet bread that can be a dessert or breakfast toast.
- Serves: 18
Ingredients
- 1 cup all-purpose flour
- ⅓ cup instant nonfat dry milk powder
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon (optional)
- ¼ teaspoon salt
- 2 beaten eggs
- 2 cups ripe banana pulp
- ½ cup sugar OR honey
- 1 whole lemon-grated rind
- ¼ cup oil
- ½ cup chopped walnuts (optional)
- ½ cup raisins (optional)
Procedures
Preheat oven to 350°F. Stir, in a medium bowl; flour, dry milk, baking soda, salt, and (optional)cinnamon. Beat the eggs, bananas, sugar, and oil. Mix together, make a smooth consistency. Fold in (optional)nuts and (optional) raisins, if desired. Pour into greased/sprayed, 9x5x3 inch loaf pan. Bake for ~50 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool in pan for at least 5 minutes; then remove and place it on a cooling rack. Slice loaf down the center and cut into 1” pieces.
References
- ↑ Brown, Edward Espe (1986). 25th Anniversary Edition the Tassajara Bread Book. Shambhala Publications, Inc.. pp. 104. ISBN 9781570620898.
