The following is my adaptation of the "Banana Bonanza Bread" which I
combined with some other recipes. I posted the following to the fatfree
list
in March and it appeared in Digest # 82. I too found the original too
sweet,
but I guess that may be due to the *really* ripe bananas I used -- they
were
very dark. I also like to make my quick breads with some whole grain
flour
and/or the grains themselves. I also tried it on the cake cycle of my
Zojirushi
bread machine and it turned out super.
Sorry I muddied the waters with my version and caused the confusion.
And
hats off to the original posters (J. Brick and R. Terry)!
>>>
I've taken several recipes that I have found successful and reworked
them. You can even bake this in a bread machine on the cake cycle. And
who doesn't have a few frozen bananas in the freezer?
Best Banana Bread
Mix together:
1/2 cup sugar
2 cups mashed very ripe bananas (about 6 medium to large)
1 tsp vanilla
Blend together:
2 cups flour (part whole wheat pastry) OR 1 1/2 cups flour
plus 1/2 cup bran cereal or uncooked oats
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
shake of cinnamon
Combine ingredients and bake in spray coated loaf pan for 1 hour at 350
degrees. Two small loaf pans bake for about 40 min.
ABM: place all ingredients in pan (wet ingredients first), insert pan
into unit and select CAKE cycle. Check to make sure all
ingredients are moistened and no flour remains in the corners. Check
for doneness after about an hour with an uncooked piece of spaghetti.
~Sandee
adritter@xxxxxxxxxxxx
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