Guest guest Posted January 5, 2003 Report Share Posted January 5, 2003 Here's a tip for bread baking: to recycle the coffee cans you (well, I at least!) feel guilty about just throwing into the bin, take the label off and bake your bread in the can. Then, when it cools, just pop the top back on and it will keep your bread moist and good! make sure you grease the can well, though! and dry it quickly so it won't rust... -dawn , " Feral <terebinthus> " <terebinthus> wrote: > I had three over-ripe (for me anyway) bananas sitting on my counter, > so I > mixed up this recipe. I know it isn't exotic, unusual or anything > like that, but > just thought I'd share my tried and true quickbread recipe here. So > yummy > today with a bit of lite cream cheese spread and a cuppa coffee. > Mmmmmm > > Banana Bread > > 1/2 cup butter, softened > 2 eggs > 3 mashed bananas > 1/2 cup brown sugar > 1/2 granulated sugar > 2 cups flour > 1 tsp baking soda > 1/2 cup chopped walnuts (optional) > > Cream butter and sugars. Add eggs and beat together. Stir in smashed > bananas. Add dry ingredients. Fold in nuts, if desired. Spoon batter > into one > greased bread loaf pan. Bake 1 hour at 350 degrees or until toothpick > inserted near center come out clean. Cool before slicing. Yield: one > loaf > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~> > Silence may be as variously shaded as speech. > - Edith Wharton Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2003 Report Share Posted January 5, 2003 ::::clutches chest in mock-horror:::: Coffee from a CAN!? I wouldn't dream of it, dahling. *lol* Always bagged and whole bean in my house. But if you do buy it that way, it is a wonderful way to recycle those cans. I have bought canned coffee before just to get the can to use in candlemaking. Made my husband take the coffee his office though. I know, I know, I am a coffee snob..... don't hold it against me. ~ Feral ~ Mistrust the man who finds everything good, the man who finds everything evil and still more the man who is indifferent to everything. - Johann K. Lavater ~~~~~*~~~~~*~~~~~*~~~~~*~~~~~*~~~~~~~~~~~~~~~~~~~> , " skgpeace <skgpeace> " < skgpeace> wrote: > Here's a tip for bread baking: to recycle the coffee cans you (well, > I at least!) feel guilty about just throwing into the bin, take the > label off and bake your bread in the can. Then, when it cools, just > pop the top back on and it will keep your bread moist and good! make > sure you grease the can well, though! and dry it quickly so it won't > rust... > -dawn > , " Feral > <terebinthus> " <terebinthus> wrote: > > I had three over-ripe (for me anyway) bananas sitting on my counter, > > so I > > mixed up this recipe. I know it isn't exotic, unusual or anything > > like that, but > > just thought I'd share my tried and true quickbread recipe here. So > > yummy > > today with a bit of lite cream cheese spread and a cuppa coffee. > > Mmmmmm > > > > Banana Bread > > > > 1/2 cup butter, softened > > 2 eggs > > 3 mashed bananas > > 1/2 cup brown sugar > > 1/2 granulated sugar > > 2 cups flour > > 1 tsp baking soda > > 1/2 cup chopped walnuts (optional) > > > > Cream butter and sugars. Add eggs and beat together. Stir in > smashed > > bananas. Add dry ingredients. Fold in nuts, if desired. Spoon batter > > into one > > greased bread loaf pan. Bake 1 hour at 350 degrees or until > toothpick > > inserted near center come out clean. Cool before slicing. Yield: one > > loaf > > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~> > > Silence may be as variously shaded as speech. > > - Edith Wharton Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 This is too funny you mentioned the butters because the first thing I thought of when I saw your recipe is this wonderful cinnamon butter (not homemade but store bought) that would be terrific as a spread. I haven't had banana bread in awhile and this one sounds good. Does that half of wheat flour give it some depth - a bit more rich and textured? Thanks for posting this! Shawn (mmm, yes, pb on there too, sounds great) , " artichoke72x " " i like this bread with strawberry > butter (blend strawberries with butter),peanut butter > or cream cheese. " > > 2 cups all-purpose flour > 1 teaspoon baking soda > 1/2 teaspoon salt > 1/2 (1 stick) butter, softened > 1 cup sugar > 2 eggs > 1 cup (about 2 medium) bananas, smashed > 1/3 cup milk > 1 teaspoon, lemon juice > 1/2 chopped pecans > > preheat oven to 350 degrees. > > in a bowl, sift flour with baking soda and salt. > cream butter in a separate bowl. gradually add sugar > to the butter, creaming well. add eggs and bananas, > blend thoroughly. combine milk and lemon juice. add > dry ingredients to banana mixture alternately with the > milk, beginning and ending with the dry ingredients. > blend well after each addition. stir in nuts. pour > batter into greased 9x5x3-inch pan loaf pan (or four > small loaf pans). bake at 350 degrees for 60 to 70 > minutes (35 to 45 minutes for small loaves), until > bread springs back when lightly touched in center. > remove bread from pan and let cool. > > > > > > The all-new My - Get yours free! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2004 Report Share Posted November 17, 2004 i add the whole wheat flour to try to make this bread a bit more nutritious. the whole wheat doesn't make the bread richer and it doesn't really change the texture. i can't really tell much of a difference in the banana bread when i use it. susie --- matrixenos <matrixenos wrote: > Does > that half of wheat flour give it some depth - a bit > more rich and > textured? The all-new My - Get yours free! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2007 Report Share Posted July 16, 2007 Banana Bread Use extremely over-ripe bananas for the best baking flavor in this simple staple recipe. Ingredients2 1/2 C. mashed bananas 2 eggs 1 C. sugar 1 stick butter or margarine 1 tsp. baking soda 1/4 tsp. salt 2 C. flour DirectionsPreheat oven to 350 degrees. Grease one loaf pan. Peel and mash bananas. Put bananas, butter or margarine, sugar and eggs in large bowl and beat with mixer until well blended. Mixture may be lumpy. Add salt and baking soda and mix well. Add flour and mix until very well blended. Pour batter into loaf pan and put pan in oven. Bake for 1 1/2 hours or until a butter knife poked in the center comes out clean. Take carefully from oven and let cool for 15 minutes. Remove from pan and enjoy. Yield: 8 servings recipe4living.com Today's Thought: There are years that ask questions and years that answer. Zora Neale Hurston Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2007 Report Share Posted July 16, 2007 sounds good! in fact I'm making some this afternoon! Something that my friend always makes when making banana bread is to make banana bread muffins with chocolate chips in them. they're delicious! , wgf <preciousladyg2 wrote: Banana Bread Use extremely over-ripe bananas for the best baking flavor in this simple staple recipe. Ingredients 2 1/2 C. mashed bananas 2 eggs 1 C. sugar 1 stick butter or margarine 1 tsp. baking soda 1/4 tsp. salt 2 C. flour DirectionsPreheat oven to 350 degrees. Grease one loaf pan. Peel nd mash bananas. Put bananas, butter or margarine, sugar and eggs in large bowl and beat with mixer until well blended. Mixture may be lumpy. Add salt and baking soda and mix well. Add flour and mix until very well blended. Pour batter into loaf pan and put pan in oven. Bake for 1 1/2 hours or until a butter knife poked in the center comes out clean. Take carefully from oven and let cool for 15 minutes. Remove from pan and enjoy. Yield: 8 servings recipe4living.com Today's Thought: There are years that ask questions and years that answer. Zora Neale Hurston Quote Link to comment Share on other sites More sharing options...
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