commodorified (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
commodorified) wrote2011-10-15 08:19 pm
commodorified) wrote2011-10-15 08:19 pm
Entry tags:
And a quickbread
I don't really have a recipe as such for banana loaf: how many bananas I need to use up, what else I have on hand, and my general mood tend to vary too widely.
This is what I did tonight:
Preheat your oven to 350.
Mash together:
3 overripe bananas
1/4 C butter
1 teaspooon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
2 teaspoons vanilla
2 1/2 teaspoons Magic baking powder
To this add
3 C white flour, unsifted
2 C rolled oats
When the resulting mixture is fairly evenly mixed, add
1 1/2 C cool water
and mix it just enough to get the liquid evenly distributed all the way through.
Scrape your dough into a well-greased loaf pan and bake it for 60 minutes. Knock on the crust to see if it sounds hollow, poke it with a skewer in the centre to see if it comes back clean. If need be, give it ten more minutes and check it again.
Turn it out onto a wire rack to cool.
Makes a dense loaf with a crisp crust, moist insides, and a mild, somewhat nutty, not-too-sweet and not-too-fruity flavour, which I think will be very good for breakfast, possibly not so much an afternoon-snack bread.
This is what I did tonight:
Preheat your oven to 350.
Mash together:
3 overripe bananas
1/4 C butter
1 teaspooon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
2 teaspoons vanilla
2 1/2 teaspoons Magic baking powder
To this add
3 C white flour, unsifted
2 C rolled oats
When the resulting mixture is fairly evenly mixed, add
1 1/2 C cool water
and mix it just enough to get the liquid evenly distributed all the way through.
Scrape your dough into a well-greased loaf pan and bake it for 60 minutes. Knock on the crust to see if it sounds hollow, poke it with a skewer in the centre to see if it comes back clean. If need be, give it ten more minutes and check it again.
Turn it out onto a wire rack to cool.
Makes a dense loaf with a crisp crust, moist insides, and a mild, somewhat nutty, not-too-sweet and not-too-fruity flavour, which I think will be very good for breakfast, possibly not so much an afternoon-snack bread.