Care to share recipes to make in those paper loaf pans Mar is sending out, either sweet or
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Gayle, this is up in T&T and it calls for baking soda instead of powder. I remember Carol / Astana
had a terrible time making the bread come out, and it was discovered that the original recipe was for soda, not powder and was corrected. That post is here on FK somewhere. Do you have success with using b powder?
had a terrible time making the bread come out, and it was discovered that the original recipe was for soda, not powder and was corrected. That post is here on FK somewhere. Do you have success with using b powder?
sandi-in-hawaii
Well-known member
I knew there was something familiar about these LLR posts - is that you, hAndyman? Welcome!
My fav Banana Bread
Banana Bread
1996, M.S. Milliken & S. Feniger
YUM, YUM, YUM. Moist sweet bread good for breakfast and dessert.
Difficulty: Easy - Prep Time: 2 hours - Cook Time: 1 hour 10 minutes - Yield: 1 loaf
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature (have successfully sub canola or olive oil)
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour (can use 1/2 whole wheat)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat the oven to 325°F.
Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy.Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes (50 minutes works for me), until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing. Spread slices with honey or serve with ice cream.
Banana Bread
1996, M.S. Milliken & S. Feniger
YUM, YUM, YUM. Moist sweet bread good for breakfast and dessert.
Difficulty: Easy - Prep Time: 2 hours - Cook Time: 1 hour 10 minutes - Yield: 1 loaf
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature (have successfully sub canola or olive oil)
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour (can use 1/2 whole wheat)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat the oven to 325°F.
Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy.Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes (50 minutes works for me), until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing. Spread slices with honey or serve with ice cream.
I made this last weekend and it was so easy and good. I doubled it and added 1c of whole wheat,
which I found too heavy for this lemon bread. I will stick to just white flour with this. I like lemony things to be more delicate and the whole wheat just wasn't a good addition. I also didn't have enough lemon for double, so I used a cup of lemon yogurt instead of milk. So, I basically changed this good recipe, but it was still good. I will stick to the original next time, but I did like the lemon yogurt addition.
which I found too heavy for this lemon bread. I will stick to just white flour with this. I like lemony things to be more delicate and the whole wheat just wasn't a good addition. I also didn't have enough lemon for double, so I used a cup of lemon yogurt instead of milk. So, I basically changed this good recipe, but it was still good. I will stick to the original next time, but I did like the lemon yogurt addition.