"Dee Dee" wrote in message
On Jun 25, 5:54 am, "Bertie Doe" 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
>Almost as American as Apple pie.
>Finally after all these years, I've given it up.
>But most of the recipes - and there must be zillions - have so little
>banana in it that the bread is pretty uninteresting. The icing
>recipes abound, but I've oft wondered if people prefer the icing to
>the bread.
>My recommendation for banana bread is to use a ratio of 2 cups of
>flour to 2 to 2-1/2 cups very ripe bananas (perhaps 4 bananas) and 1
>cup of nuts, then you'll have a good banana bread. A recipe with this
>ratio of flour to bananas will be hard to find.
>There are many defenders of banana-nut bread, no doubt. It's a great
>recipe for families.
>Dee Dee
I'll refrain (this time) from saying howdy doodee dee dee - as American as
Apple Pie, you say. What quantity of nuts? would they be pecans or goober
peas. Icing on sweetbread is ok in small doses. Couple of times a year, I
make the ones that look like a Chelsea Bun, with raisins, laid in a swirl,
with icing on top. Can't remember the name of it, I've got in pencil in an
old cookbook somewhere.
Bertie
|
