"The Cook" wrote in message
>>>
>>"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"
Thanks Susan, may try that one day with DM's suggested whole-wheat.
Perhaps
a few raisins, instead of the nuts. "Shortening" is that blended lard or a
dry animal-fat suet?
Bertie
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