Wish I had known or thought to do this eons ago when my last PC gave up the ghost and 20 years’ worth of recipes evaporated into cyberspace …
This will be exactly what it says, at least for now, an unclassified hodge podge of recipes and links to proven favourites.
Starting with … (insert drum roll here!)
Banana Cake ~ Banana Bread
Adapted from “Kona Inn Banana Bread” in The Fannie Farmer Baking Book by Marion Cunningham
NOTE: Everyone who tries this raves about it! We finally figured out that people who are not native speakers of English haven’t tried banana bread from a bakery or a recipe book because they expect a chewier bread-like texture like sandwich bread, but banana flavoured. That just sounds unappetizing, to put it mildly! This is more like eating a muffin, so go for it!
Ripe bananas can be mashed and frozen for use in this recipe if you don’t have time to bake at the time.
We have found that this recipe makes two loaves that bake in about 40 minutes.
2 – 1/2 cups all purpose flour OR 2 – 1/4 cups whole wheat flour
1 teaspoon salt
2 teaspoons baking soda
1 cup margarine
1 cup sugar
2 cups mashed ripe bananas (about 6 medium bananas)
4 eggs, slightly beaten
1 cup chocolate chips OR chopped walnuts or pecans
- Preheat oven to 350⁰ Grease and flour two loaf pans. The recommended size is 9 by 5 by 3 inches.
- Stir and toss together the flour, salt and baking soda.
- In a large bowl, mix the margarine, sugar, mashed bananas, eggs and chocolate chips or nuts.
- Add the combined dry ingredients and stir until the batter is well blended. Avoid overmixing as this makes for flatter, tougher results in quick bread and muffin recipes that use baking soda.
- Pour the batter into the prepared pans, set pans on a cookie sheet (for easier clean up if required), and bake for about 40 to 45 minutes, or until a toothpick or fork inserted in the centre of the loaf comes out clean.
- Remove from oven, let it cool in the pans for about five minutes, then turn out onto a rack to cool completely.