Well, I've spent the last couple of days trying to figure out what exactly to write about this week. I haven't really had the time to try any new or exciting recipes. I think I've decided I want to spend the rest of this week writing about baked goods. Surprisingly, a lot of baked goods freeze pretty well.
Banana Bread... with a Sweet Twist!
2 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
2 eggs, beaten
5 medium sized ripe bananas (that means they've turned brown and are soft), mashed
1 cup sugar
1 stick of butter, melted
honey (as much or as little as you want)
Preheat oven to 350 degrees F and spray a bread pan with baking spray
Combine all dry ingredients together in a large bowl and set aside.
In a medium bowl combine eggs, bananas, sugar, and butter.
Add egg mixture to dry ingredients and stir until everything is moistened. The batter will be lumpy.
Add honey. I usually add a couple good squeezes from the bottle. Stir.
Pour mixture into pan. If desired, drizzle honey over top of batter before placing pan in oven.
Bake for 1hr. (insert a toothpick into the loaf after baking....if the tooth pick comes out with some mushy batter on it, bake for an additional 15 minutes)
Variations: Use 2 bananas and 1 cup of applesauce instead of 5 bananas.
You can also use 2 bananas and any type of fruit puree you desire (like strawberries, pears, etc).
To freeze: Cool the loaf to room temp. Wrap in clear wrap and place in a freezer bag. Will last for 3 months in freezer. Allow to defrost in fridge for 24 hrs.
No comments:
Post a Comment