General fitness, health and nutrition · Public discussion

REC Simple Pleasures - Banana Bread

Terry Pulliam Burd · 2006-02-13T02:37:52+00:00

I sometimes think I mentally "lose" recipes that fall under the heading of "simple pleasures" or "comfort food." I like to call myself a cook hobbyist, so complicated recipes (with good results, one hopes) is fun for me. Some people collect stamps or play tennis, I play kitchen. The DH had bought some bananas a few days ago with the idea of slicing them on his breakfast cereal. I espied them a little while ago, looking forlorn and freckled, poor things. "Banana bread" was the cartoon balloon above my head. Hadn't made it in *years* and don't know why. We both love banana bread Makes me wonder what other dishes I love/like, but have fallen off my culinary radar. Banana Bread Yield: one 9 inch Loaf Category: Bread 2 cups all purpose flour 3/4 cup sugar 3/4 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups toasted walnuts, chopped coarse (about 1 cup) 3 very ripe, soft, darkly speckled large bananas, mashed well 1/4 cup plain yogurt 3 large eggs, beaten lightly 6 tablespoons butter, melted and cooled 1 teaspoon vanilla extract Adjust oven rack to lower-middle position and heat oven to 350°F. Grease and flour bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick loaf pan; set aside. Whisk flour, sugar, baking soda, sale and walnuts together in a large bowl; set aside. Mix mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 mins. Cool in pan for 5 mins., then transfer to wire rack. Serve warm or at room temperature. Contributor: _The Best Recipe_ Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA -- "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner." -- Duncan Hines To reply, replace "spaminator" with "cox"

Started by Terry Pulliam Burd · 13 February 2006 · Last activity 13 February 2006 · 4 posts · 252 views

← Back to General fitness, health and nutrition

Thread details

What we know about this thread

Original section: General fitness, health and nutrition
Published: 13 February 2006
Last activity: 13 February 2006
Original author: Terry Pulliam Burd
Posts: 4
Discussion status: Public discussion
Total views: 252
Views / 30 days: 0

The navigation and discussion metadata provide context. Posts remain in their original chronological order.

Original post
Terry Pulliam Burd
Archived post

13 February 2006, 02:37 UTC #1

I sometimes think I mentally "lose" recipes that fall under the
heading of "simple pleasures" or "comfort food." I like to call myself
a cook hobbyist, so complicated recipes (with good results, one hopes)
is fun for me. Some people collect stamps or play tennis, I play
kitchen.
The DH had bought some bananas a few days ago with the idea of slicing
them on his breakfast cereal. I espied them a little while ago,
looking forlorn and freckled, poor things. "Banana bread" was the
cartoon balloon above my head. Hadn't made it in *years* and don't
know why. We both love banana bread <head shaking> Makes me wonder
what other dishes I love/like, but have fallen off my culinary radar.
Banana Bread
Yield: one 9 inch Loaf
Category: Bread
2 cups all purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups toasted walnuts, chopped coarse (about 1 cup)
3 very ripe, soft, darkly speckled large bananas, mashed well
1/4 cup plain yogurt
3 large eggs, beaten lightly
6 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
Adjust oven rack to lower-middle position and heat oven to 350°F.
Grease and flour bottom only of regular loaf pan, or grease and flour
bottom and sides of nonstick loaf pan; set aside.
Whisk flour, sugar, baking soda, sale and walnuts together in a large
bowl; set aside.
Mix mashed bananas, yogurt, eggs, butter and vanilla with a wooden
spoon in medium bowl. Lightly fold banana mixture into dry ingredients
with rubber spatula until just combined and batter looks thick and
chunky. Scrape batter into prepared loaf pan; bake until loaf is
golden brown and toothpick inserted in center comes out clean, about
55 mins. Cool in pan for 5 mins., then transfer to wire rack. Serve
warm or at room temperature.
Contributor: _The Best Recipe_
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "spaminator" with "cox"

Report
Jude
Archived post

13 February 2006, 02:42 UTC #2

Almost the same as my recipe, but it uses yogurt instead of butter.
I'll have t give it a try; good way to cut the fat in it.
I like to use 1 c all-purpose flour, 3/4 c whole wheat flour., and 1/4
c wheat germ.

Report
Wayne Boatwright
Archived post

13 February 2006, 03:35 UTC #3

On Sun 12 Feb 2006 07:37:52p, Thus Spake Zarathustra, or was it Terry
Pulliam Burd?
Quoted message said:
I sometimes think I mentally "lose" recipes that fall under the
heading of "simple pleasures" or "comfort food." I like to call myself
a cook hobbyist, so complicated recipes (with good results, one hopes)
is fun for me. Some people collect stamps or play tennis, I play
kitchen.
The DH had bought some bananas a few days ago with the idea of slicing
them on his breakfast cereal. I espied them a little while ago,
looking forlorn and freckled, poor things. "Banana bread" was the
cartoon balloon above my head. Hadn't made it in *years* and don't
know why. We both love banana bread <head shaking> Makes me wonder
what other dishes I love/like, but have fallen off my culinary radar.
Banana Bread
Yield: one 9 inch Loaf
Category: Bread
2 cups all purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups toasted walnuts, chopped coarse (about 1 cup)
3 very ripe, soft, darkly speckled large bananas, mashed well
1/4 cup plain yogurt
3 large eggs, beaten lightly
6 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
Adjust oven rack to lower-middle position and heat oven to 350°F.
Grease and flour bottom only of regular loaf pan, or grease and flour
bottom and sides of nonstick loaf pan; set aside.
Whisk flour, sugar, baking soda, sale and walnuts together in a large
bowl; set aside.
Mix mashed bananas, yogurt, eggs, butter and vanilla with a wooden
spoon in medium bowl. Lightly fold banana mixture into dry ingredients
with rubber spatula until just combined and batter looks thick and
chunky. Scrape batter into prepared loaf pan; bake until loaf is
golden brown and toothpick inserted in center comes out clean, about
55 mins. Cool in pan for 5 mins., then transfer to wire rack. Serve
warm or at room temperature.
I don't dare make this right now, but I will one day. My mother had a
wonderful banana bread recipe, but I lost track of it over the years. This
looks quite similar.
--
Wayne Boatwright o¿o
____________________
BIOYA

Report
Chris
Archived post

13 February 2006, 15:08 UTC #4

"Terry Pulliam Burd" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

The DH had bought some bananas a few days ago with the idea of slicing
them on his breakfast cereal. I espied them a little while ago,
looking forlorn and freckled, poor things. "Banana bread" was the
cartoon balloon above my head. Hadn't made it in *years* and don't
know why. We both love banana bread <head shaking> Makes me wonder
what other dishes I love/like, but have fallen off my culinary radar.
My family's banana consumption is quite erratic -- sometimes, bananas are
hot commodities, and other times, nobody wants them. I often end up with a
freezer full of spotty bananas. I do make banana bread occasionally. Not
as often as my daughter would like, because I like to bake so many different
things. One of these days, I will have to bake a banana chiffon cake to get
rid of a lot of those frozen bananas.
My daughter reminds me that a few years ago she took banana bread to school
for her birthday treat. I sent in two loaves to feed 12 preschoolers plus
two teachers (no nuts for school, of course, though our family loves them).
The containers came back empty, and the teachers were thrilled with that
choice of treat -- no frosting!
I know what you mean about recipes falling off the radar. I'm sure I've got
a few gems that we've forgotten about.
Chris (getting ready to bake brownies for the kindergarten Valentine's Day
party)

Report

Active in the last 60 minutes

Active in this thread

0 users · 0 guests ·0 bots ·0 total

No signed-in users are active right now.

No known search crawlers active right now.

What we know about this thread

Continue through CyclingForums

Active in this thread