mariadnoca
Moderator
Go big or go home!
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
oh bugger....what can I bake a one-banana loaf of bread in when I have no pans?
- Thread starter marilynfl
- Start date
colleenmomof2
Well-known member
With my 1 banana, I made REC: Beth's Revised Buttermilk Muffins, Revised
with changes noted! Recommend spraying muffin tin and/or paper cups if used.Colleen
Beth's Revised, Revised (w/banana) Bran Muffins (1/2 batch)
2 cups dried fruit - raisins, dates, Craisins
1 cup boiling water
1 cup broken shredded wheat
1 cup boiling water
2 cups AP flour
1/2 cup white whole wheat flour
2 1/2 tsp baking soda
1/2 tsp. salt
1 cup granulated sugar
1/4 cup packed brown sugar
(1-2 TBS molasses - optional)
1/2 cup mashed banana (with a little applesauce to reach the 1/2)
5TBS oil
2 beaten eggs
1 3/4 cups + 1TBS buttermilk
3 1/2 cups bran flake cereal
(1/2-1 cup chopped toasted pecans or walnuts, optional)
(ground flax seeds sprinkled on top, optional)
Pour 1 cup boiling water over the dried fruit, let cool. Drain dried fruit (I save "water" to use in other recipes)
Pour 1 cup boiling water over the shredded wheat, let cool.
Stir flours, salt, soda, together in a medium bowl. Set aside.
Stir banana into cooled cereal mixture. Set aside.
In a large mixing bowl, cream oil, sugar and beaten eggs.
Stir flour mixture into sugar mixture until just mixed.
Alternately add half portions of buttermilk, cooled shredded wheat, bran flakes, and drained fruit, stirring just to mix. Add remaining half of each (and optional nuts), stirring just to mix. Cover the bowl and refrigerate overnight (important for bran to hydrate).
Lightly grease a standard muffin pan, or line with paper cups, and grease the cups. Use as many wells as you like; since this recipe can live in the fridge for a couple of weeks, there's no need to bake 12 muffins all at once. Heap the thick batter in the muffin cups; a generous 1/4 cup batter (about 3 1/2 ounces, or 100g) is a good amount to use.
Bake 20-25 minutes in a 350 degree oven. For mini muffins, heap the batter in the muffin cups, and bake for about 15 minutes, till the muffins test done.
Remove from the oven, and tip the muffins in the pan slightly to prevent their bottoms steaming and becoming soggy. Serve warm; or transfer to a rack to cool completely.
Refrigerate leftover batter.
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=270072
with changes noted! Recommend spraying muffin tin and/or paper cups if used.Colleen
Beth's Revised, Revised (w/banana) Bran Muffins (1/2 batch)
2 cups dried fruit - raisins, dates, Craisins
1 cup boiling water
1 cup broken shredded wheat
1 cup boiling water
2 cups AP flour
1/2 cup white whole wheat flour
2 1/2 tsp baking soda
1/2 tsp. salt
1 cup granulated sugar
1/4 cup packed brown sugar
(1-2 TBS molasses - optional)
1/2 cup mashed banana (with a little applesauce to reach the 1/2)
5TBS oil
2 beaten eggs
1 3/4 cups + 1TBS buttermilk
3 1/2 cups bran flake cereal
(1/2-1 cup chopped toasted pecans or walnuts, optional)
(ground flax seeds sprinkled on top, optional)
Pour 1 cup boiling water over the dried fruit, let cool. Drain dried fruit (I save "water" to use in other recipes)
Pour 1 cup boiling water over the shredded wheat, let cool.
Stir flours, salt, soda, together in a medium bowl. Set aside.
Stir banana into cooled cereal mixture. Set aside.
In a large mixing bowl, cream oil, sugar and beaten eggs.
Stir flour mixture into sugar mixture until just mixed.
Alternately add half portions of buttermilk, cooled shredded wheat, bran flakes, and drained fruit, stirring just to mix. Add remaining half of each (and optional nuts), stirring just to mix. Cover the bowl and refrigerate overnight (important for bran to hydrate).
Lightly grease a standard muffin pan, or line with paper cups, and grease the cups. Use as many wells as you like; since this recipe can live in the fridge for a couple of weeks, there's no need to bake 12 muffins all at once. Heap the thick batter in the muffin cups; a generous 1/4 cup batter (about 3 1/2 ounces, or 100g) is a good amount to use.
Bake 20-25 minutes in a 350 degree oven. For mini muffins, heap the batter in the muffin cups, and bake for about 15 minutes, till the muffins test done.
Remove from the oven, and tip the muffins in the pan slightly to prevent their bottoms steaming and becoming soggy. Serve warm; or transfer to a rack to cool completely.
Refrigerate leftover batter.
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=270072