Tag Archive: banana bread

Beth’s Banana Bread

March 4, 2008 0 Comments

I’ve been meaning for ages to post this guest recipe courtesy of Beth Mauldin. I’ve used it many times as my preferred banana bread recipe since she sent it to me over a year ago.

It’s also flexible. I’ve substituted a little corn flour into it, which gave it a grainier, almost dry result, which turned out especially good for banana bread french toast. The amount of banana can vary significantly and it’ll still be good. It can be doubled readily, as I did with the latest batch. I ran out of brown sugar, so for the two it was one part brown to almost three parts white sugar, plus a squirt of honey. I also added an extra egg, making it an egg and a half per loaf (large eggs, not extra large as I normally prefer – again, it’s not exacting). The dough was the least wet I have ever seen, with the modified double batch, puffed up higher than normal, and gave a delicious result.

Let’s get to it…

Beth Mauldin’s Banana Bread

2 1/2 cups flour
1/2 cup brown sugar
1/2 cup sugar
3 1/2 teaspoons baking powder
1 teaspoons salt
3 tablespoons vegetable oil
1/3 cup milk
1 egg
1 1/2 cups bananas (usually somewhere near 2 bananas)

Mix all the dry ingredients together.

Add in the oil, milk and egg, mix, then add and mix in the bananas last.

Bake in a loaf pan, greased as appropriate, at 350 for 55 – 60 minutes. I find it’s usually shorter, but it’ll depend on the foibles of your oven.

Enjoy!

Guest Recipe

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Pancake Twist

February 20, 2008 0 Comments

The kids love pancakes, and they’re an inexpensive, easy meal, not driven out of line even by the addition of scrambled eggs with ham and cheese.

I bought a bag of corn flour a while back, and haven’t used it for anything except as a substitute for part of the white flour in a banana bread. That I won’t do again, as I thought it detracted, rather than added. Then again, the bit of the banana bread we made into French toast may have been enhanced by it.

A few days ago, pancakes it was, and for us that means Bisquick. I’d like to test making scratch pancakes sometime, but Bisquick is convenient and tasty.

The recipe calls for two cups of Bisquick. I used under two cups, but added an ambiguous somewhere between 1/8 and 1/4 cup of the corn flour. The total was somewhere between an even two cups, and a little below.

The corn flour was not overt in the resulting pancakes, but the batter was thinner than normal, without adding extra milk as I usually have to do. It also seemed to affect in a subtle, positive way how they “tanned” in cooking. They were tasty, perhaps subtly less cakey.

I’d absolutely do that again. I also wouldn’t mind making my own corn pancakes

, as opposed to using Jiffy corn muffin mix. I figure follow a recipe for scratch pancakes, which I could probably guess at edibly enough if I were stuck without access to a recipe, but use half or more corn flour mixed with white flour.

Anyway, I just thought to mention it. I have a backlog of stuff to post here, though I won’t generate much new until we are financially more stable. There’s only so much I could post about cooking on the cheap, before I start trying things I’ve not made and perhaps not wanted or been able to afford before, let alone now.

Experiment

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