Banana Bread
SUBSITUTIONS!
still delicious -
Out of butter? use vegetable oil. - ratio is still 1/2 cup for every 3 banans.
out of eggs? - applesauce works (1/3 to 1/2 cup for each egg)
OR - - no fresh eggs? (and don't have applesauce?) - try a bit of milk [1/4 cup to 1/3 for each 'egg']
want a different flavoring? could try BROWN sugar instead of white. (1 cup for every 4 bananas
substitute ALMOND butter for the vanilla extract. - still 1 teaspoon per batch
add cocoa powder. about a teaspoon - more for stronger flavor, less for a subtle hint.
going for a different vibe? try adding NUTMEG (1/2 tsp) and/or ground CLOVES (1/2 tsp)
tired of GLUTEN? - any glutten free flour (replacement) should work. Just note: if using COCONUT flour, you will need to up the moisture content i.e. add another egg and tablespoon of butter. and/or cut back the flour by about 1/2 cup.
oh yeah - if FREEZING the banans for later use, please REMOVE THE PEEL FIRST - tthey don't 'skin' well cold [
as usual:
preheat the oven to 350.
(if starting with a COLD oven, time will increase. by how much? i don't know - five minutes minimum? CHECK WITH TOOTHPICK first and make sure it's cooked ALL THE WAY THROUGH
step 2:
MASH THE BANANS (3 or 4)
mix in the sugar [brown or white - or combo] - 1 cup
add eggs [2 ... so up to half cup applesauce, or 1/2 cup milk, or other replacement]
mix in butter or vegetable oil - 1/2 cup
teaspoon vanilla [or almond extract, or other preference
now that the WET ingredients are CREAMED together, slowly sift and stir in the powders.
1/2 tsp salt [can reduce to a dash or 1/8 tsp - do NOT omit completly]
1/2 tsp baking SODA - not the floofing powder. the sodium bicarbonate
1/2 to 1 1/2 tspoon spice - cinnamon, cocoa powder, nutmeg, cloves - WHICHEVER spice/dry flavoring one wants to use to enhance the taste.
could use all if desired, or none at all. No more than a tablespoon total [3 tsp]
1 3/4 cup flour - can use less if its getting too dry/flaky. can add more if it doesn't feel/look enough like a bread dough
BAKE for just about an hour.
(set timer for 45 minutes and check every five or ten minutes after that]
LET COOL (after toothpick comes out 'clean'/no dough sticks to tester)
if the bread sticks to the loaf pan -
GREASE the pan before adding in the raw dough.
flip the loaf within a minute after taking out of the oven - place on a plate (upside down) and let time, gravity, tug it out of the pan.
still delicious -
Out of butter? use vegetable oil. - ratio is still 1/2 cup for every 3 banans.
out of eggs? - applesauce works (1/3 to 1/2 cup for each egg)
OR - - no fresh eggs? (and don't have applesauce?) - try a bit of milk [1/4 cup to 1/3 for each 'egg']
want a different flavoring? could try BROWN sugar instead of white. (1 cup for every 4 bananas
substitute ALMOND butter for the vanilla extract. - still 1 teaspoon per batch
add cocoa powder. about a teaspoon - more for stronger flavor, less for a subtle hint.
going for a different vibe? try adding NUTMEG (1/2 tsp) and/or ground CLOVES (1/2 tsp)
tired of GLUTEN? - any glutten free flour (replacement) should work. Just note: if using COCONUT flour, you will need to up the moisture content i.e. add another egg and tablespoon of butter. and/or cut back the flour by about 1/2 cup.
oh yeah - if FREEZING the banans for later use, please REMOVE THE PEEL FIRST - tthey don't 'skin' well cold [
as usual:
preheat the oven to 350.
(if starting with a COLD oven, time will increase. by how much? i don't know - five minutes minimum? CHECK WITH TOOTHPICK first and make sure it's cooked ALL THE WAY THROUGH
step 2:
MASH THE BANANS (3 or 4)
mix in the sugar [brown or white - or combo] - 1 cup
add eggs [2 ... so up to half cup applesauce, or 1/2 cup milk, or other replacement]
mix in butter or vegetable oil - 1/2 cup
teaspoon vanilla [or almond extract, or other preference
now that the WET ingredients are CREAMED together, slowly sift and stir in the powders.
1/2 tsp salt [can reduce to a dash or 1/8 tsp - do NOT omit completly]
1/2 tsp baking SODA - not the floofing powder. the sodium bicarbonate
1/2 to 1 1/2 tspoon spice - cinnamon, cocoa powder, nutmeg, cloves - WHICHEVER spice/dry flavoring one wants to use to enhance the taste.
could use all if desired, or none at all. No more than a tablespoon total [3 tsp]
1 3/4 cup flour - can use less if its getting too dry/flaky. can add more if it doesn't feel/look enough like a bread dough
BAKE for just about an hour.
(set timer for 45 minutes and check every five or ten minutes after that]
LET COOL (after toothpick comes out 'clean'/no dough sticks to tester)
if the bread sticks to the loaf pan -
GREASE the pan before adding in the raw dough.
flip the loaf within a minute after taking out of the oven - place on a plate (upside down) and let time, gravity, tug it out of the pan.