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Tuesday, February 14, 2012

Bananas Too Ripe? Make Bread!

I woke up on Sunday morning to find 6 very ripe bananas sitting on my counter.

This isn't a rare issue for me because I love fresh bananas but only when they are perfectly ripe and not a bit over ripe.  So anytime I buy a bundle from Sam's chances are 2-6 of them will not get eaten within the "window."  Typically I slice them up, place them on a cookie sheet covered with wax paper, slide them in the freezer and then put them in a tuperware when they are frozen solid and keep them on hand for future uses -- like smoothies.

Sliced bananas, ready to go in the freezer
But I also have a great banana bread recipe that I have been using since I was little.  I think it was my Grandma Flossie's (since it calls for Crisco) but I may be imagining that.  I do know that I submitted a few loaves to the Warren County Fair when I was in 4H and got a blue ribbon!  So here's my Blue Ribbon Banana Bread!

2 bananas, peeled and mashed
1 cup sugar
1 egg
1/2 cup butter flavored Crisco
2 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
3 Tbsp. milk
1/2 cup chopped walnuts, optional

In mixing bowl mash the bananas with a potato masher or pastry blender, add sugar, egg and Crisco and beat on medium until well mixed.  Add sifted flour, baking soda, baking powder and milk, mix just until combined.  Do not over mix - this will make the bread tough.  Transfer dough to greased bread pan or muffin pan.  Let dough rest 20 minutes before baking to prevent cracking.  Bake in 350 degree oven.  Muffins will take about 25 minutes, loaf pan will take 1 hour.



Tips -- I have tried substituting real butter for Crisco.  It does NOT work.  Just bite the bullet and go with the Crisco.  Also, I used to hate sifting flour when I was a kid because we had this old sifter with the pull handle that took forever and left you with major hand cramps.  Now I just use a fine mesh kitchen strainer over a bowl.  Gets the job done and is completely painless! 

Sifting Flour the easy way!

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