On Wed, 25 Jun 2008 10:54:36 +0100, "Bertie Doe"
<montebrasite4@[EMAIL PROTECTED]
> wrote:
>> "Bertie Doe" wrote in message
>
>>> I think I'll freeze half the batch I'm starting now, as I don't want
to
>>> be baking every 2 days.
>>>
>>> Bertie
>>>
>>
>"CC" < wrote in message
>> I've had a set of 10 of the mini pans for over 20 years and they are
great
>> for
>> making banana nut breads and other quick breads. Just the right size to
>> freeze
>> and for when you just want enough for a serving.
>> CC
>>
>One mistake I made yesterday, was to brush olive oil into the mini pans,
to
>save time. I'd forgotten the low-melt temp of OO and some of the loaves
>stuck to the "non stick" pans. Next time I'll brush on some melted lard.
>
>Haven't heard of banana nut bread before .... sounds interesting .
>
>Bertie
>
Here is a recipe for Banana Bread. I do not put nuts in mine, but you
could add them if you like.
* Ex****ted from MasterCook *
Anne's Banana Bread
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups flour, all-purpose
2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup shortening
3/4 pound banana -- mashed
2 eggs -- beaten slightly
In large bowl with fork, mix first 5 ingredients.
Use fork or pastry blender and cut in shortening until mixture
resembles coarse crumbs.
With fork, stir in bananas and eggs until just blended.
Spread batter evenly in 9" X 5" loaf pan. Bake at 350° for 55 to 60
minutes. Cool on wire rack for 10 minutes. Remove from pan and cool
completely.
Yield:
"1 loaf"
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