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Banana Bread help

post #1 of 5
Thread Starter 

My bananas over ripened and I didn't have time to make them into banana bread as I would have liked to.  So I stuck them in the freezer hoping to get to it later.  But now they're frozen - how do I use them now?  Do they have to be defrosted first?  A little confused about how to get them into my banana bread.

 

Any good recipes for banana bread while we're at it?  I've never actually made any hehe.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 5

My kids to this day deem any spotted banana to  be inedible so I've made alot of banana bread over the years.  I freeze them when I find they're too ripe to eat (I will stoop to eating a spotted banana  redface.gif) and when I use them for banana bread I do thaw them at room temperature first.  They will be very mushy when they thaw but that's not a problem as they have to be mashed for banana bread anyway. 

 

 

OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #3 of 5

Here's a recipe from Michael Ruhlman's "Ratio"

 

                    
* Exported from MasterCook *

                            Banana Nut muffins

Recipe By     :Pete V. McCracken, as adapted from "Ratio-The Simple Codes Behind the Craft of Everyday Cooking" by Michael Ruhlman
Serving Size  : 10    Preparation Time :0:00
Categories    : Batter                          Bread
                Muffin                          Quick Bread
                Sweet

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  flour
  4             ounces  sugar
  1           teaspoon  salt
  2          teaspoons  baking powder
  6             ounces  milk
  4             ounces  eggs -- 2 large eggs
  4             ounces  butter -- 1 stick, browned, but cool
  8             ounces  mashed bananas
  4             ounces  walnuts -- toasted and chopped fine

Pre-heat oven to 350°F. Prepare pan(s), if not non-stick, spray with vegetable oil or wipe with butter.

Combine flour, sugar, salt, and baking powder (if your baking powder is "pebbly", push it through a strainer).

In a quart measuring cup or bowl, combine the milk, eggs, melted butter, and mashed bananas. Whisk or blend the mixture until eggs are uniformly distributed.

Add dry ingredients and whisk just to combine. Add chopped, toasted walnuts and stir to distribute

Pour the batter into prepared pan(s). Bake for about 30 minutes for muffins, or as much as 50 minutes for a loaf, until the blade of a paring knife inserted in the center comes out clean

Description:
  "Makes 10 muffins or one loaf of quickbread"
Source:
  ""Ratio" by Michael Ruhlman, page 72, as adapted by Pete V. McCracken"
Copyright:
  "Copyright ©2010 all rights reserved, by Pete V. McCracken, 657 Village Green St., Porterville, CA 93257 (559) 784-6192 PersonalChef@cwdi.org"
Yield:
  "10 muffins"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 325 Calories; 18g Fat (47.5% calories from fat); 7g Protein; 36g Carbohydrate; 2g Dietary Fiber; 75mg Cholesterol; 429mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.

NOTES : Variations (these are guides, use you imagination):

Blueberries, check for sweetness.

Raspberries, again, check for sweetness

Blackberries, these WILL require more sugar

Cranberry-orange, add dried cranberries and replace 1/4 of milk with fresh squeezed orange juice, add zest of two oranges

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 5
Thread Starter 

That looks good.  Thanks for the advice too.  I stoop to eating spotty bananas as well, I love gthem.  But once the outside has turned completely brown I won't touch them, only good for banana bread.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #5 of 5

One of my younger brothers makes bananabread quite often. It's easy to make, in fact, the result looks indeed like a bread but it's more a cake recipe.

Here's the recipe;

500 gr ripe bananas (=approx. 3 bananas)

250 gr selfraising flour - 125 gr sugar - 125 gr butter, soft at roomtemperature - 1 tbsp bicarbonate (baking powder) - 1 egg - a handful of raisins - a handful of chopped walnuts

Crush the bananas finely with a fork. Add bicarb to the flour and mix with the banana.

In another bowl; mix sugar and butter, add the egg and mix well. Add this mixture to the banana mixture. Mix well!

Add raisins and walnuts. Put the mixture in a cakemold and bake at 180°C/350°F for 45-60 minutes

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