update on family's favorite banana bread

[Guest guest]

If you bake it in indivdually sized mini-loaf pans, check it after a half

hour. This is a great recipe for doubling, but not for putting the doubled

batter into one giant loaf pan because it will take forever to bake.

..........................................................

 

I've never made this with a vegan egg substitute. If you do please tell me

how it came out. I have made it with powdered egg whites and a plop of oil as

a whole egg substitute. As it contains a lot of banana puree, I don't know

that substituting prune puree (Lighter Bake) for the margarine will be

beneficial.

Thanks,

Holly

 

* Exported from MasterCook *

 

Banana Bread

 

Recipe By :Vicki Lansky

Serving Size : 0 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

- -------- ------------ --------------------------------

1/4 cup butter or margarine

1/2 cup brown sugar

1 egg beaten

1 cup bran cereal or uncooked oatmeal (any type)

4 or 5 mashed ripe bananas (1 1/2 cup)

1 1/2 teaspoons vanilla extract

1 1/2 cups flour (white, whole wheat or any combination)

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon powdered cinnamon

1/2 cup chopped nuts

1/2 cup chocolate and/or carob chips

 

Preheat oven 350 F.

 

Grease 1 loaf pan. If the loaf pan is going to be full, use two pans because

you don't

want to fill the pan up to the rim because it will take forever to bake if

it's a large quantity.

 

Cream shortening, sugar, egg, vanilla, bananas, cinnamon, baking powder and

baking soda.

 

Gently fold in oatmeal, flour, nuts and chocolate chips.

 

Fill loaf pan (or pans) half full and bake at 350F for a hour, checking after

45 minutes (it probably won't be done). Bake until it passes the " insert a

toothpick " or your favorite doneness test.

After one hour if it isn't done, I usually put it back in the oven with

the door closed and the temperature selector off and let the residual heat

cook it for another half hour. If it's really underdone, you may have to bake

it with the oven turned on for another half hour. The cooking time depends on

the number of bananas and the humidity (I think).

 

It's a very flexible recipe. You can change the type of flour, anount of

chocolate chips, number of bananas and still have a winner. I have never

frozen it as the banana bread is usually gone within 2 days. I make a point

of making two loaves at a time because my daughter doesn't like nuts and my

son and husband complain if there aren't any. Either way, whichever one is

left is still munched on by one and all.

 

I've made this recipe for years and never had a dud!

 

Description:

" My family's favorite banana bread "

Source:

" The Taming of the Candy Monster "

Copyright:

" 1977, Meadowbrook Press, book club edition, p. 75 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1141 Calories (kcal); 86g Total Fat; (65% calories from fat);

12g Protein; 90g Carbohydrate; 124mg Cholesterol; 2109mg Sodium

Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 16

1/2 Fat; 5 Other Carbohydrates

 

NOTES : Revised recipe. Nuts, chocolate and carob chips optional, but I'd

put in at least one of the three.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0