Bonniebroad Bread was great
Oct 2nd, 2005 | 12:21 PM
#4
Joined: Jul 2004
Posts: 6,628
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Just took loaves out of the oven, they smell great! (I printed out this recipe weeks ago, but it's taken me all this time to have enough soft bananas, everytime I thought it was a go, my water-polo playing, always starving DS had eaten them).Looking forward to tasting....
Oct 2nd, 2005 | 02:24 PM
#6
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Oh, man, it's as good as it smells all right! For those of you who may have an abundance of zucchini...you can make Zucchini Nut bread...just substitute 2 cups coarsely grated zucchini for the 2 cups mashed bananas. Or........if you prefer Carrot Nut Bread...substitute 2 cups grated carrots for the 2 cups mashed bananas. This one only takes about an hour to bake and I like to frost it with cream cheese frosting!! yum....
And, one more thing...you know that just throw those overripe bananas in a bag and put in the freezer until you have enough to make bread, don't ya?
i'2
And, one more thing...you know that just throw those overripe bananas in a bag and put in the freezer until you have enough to make bread, don't ya?
i'2Trending Topics
Oct 2nd, 2005 | 03:48 PM
#11
Joined: Mar 2004
Posts: 37,459
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I always have ripe bananas. There always seems to be at least one that gets to that stage where it's just too ripe to eat..I just throw it in the freezer. The skin turns black but the banana is fine. I always seem to have 5 or 6 bananas in the freezer so if I want banana bread or something else I need bananas for, just take them out of the freezer, thaw, and use.
Oct 2nd, 2005 | 04:14 PM
#12
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Guys, will go ahead and copy the recipe to this thread for everybody's convenience:
HAWAIIAN BANANA BREAD:
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups sugar
1 teaspoon ground cinnamon
1 and 1/4 cups chopped pecans or walnuts (optional)
3 eggs, beaten
1 cup vegetable oil
2 cups mashed ripe bananas
1 (8-ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Combine first 5 ingredients; stir in nuts. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into 2 greased and floured 8-1/2 by 4-1/2 by 3-inch loaf pans. Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool on wire racks.
HAWAIIAN BANANA BREAD:
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups sugar
1 teaspoon ground cinnamon
1 and 1/4 cups chopped pecans or walnuts (optional)
3 eggs, beaten
1 cup vegetable oil
2 cups mashed ripe bananas
1 (8-ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Combine first 5 ingredients; stir in nuts. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into 2 greased and floured 8-1/2 by 4-1/2 by 3-inch loaf pans. Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool on wire racks.
Oct 2nd, 2005 | 05:23 PM
#13
Joined: Jul 2004
Posts: 6,628
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Bonnie:
It was yummy, everyone enjoyed it, even DD's picky-eater boyfriend liked it. And, there still is plenty left over to test out if it does taste better after it sits.
My 8.5 x 4.5x 3 inch pans are AWOL, so I made it in the larger pans, 9.25 x 5.25 x 2.75 and cooked teh about 55 mins. Came out just right. Thanks for sharing the recipe, and it looks like my responding earlier today has caused even more people to start thinking banana bread.
It was yummy, everyone enjoyed it, even DD's picky-eater boyfriend liked it. And, there still is plenty left over to test out if it does taste better after it sits.
My 8.5 x 4.5x 3 inch pans are AWOL, so I made it in the larger pans, 9.25 x 5.25 x 2.75 and cooked teh about 55 mins. Came out just right. Thanks for sharing the recipe, and it looks like my responding earlier today has caused even more people to start thinking banana bread.
Oct 2nd, 2005 | 06:47 PM
#14
Joined: Sep 2004
Posts: 45,322
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Hi Bonniebroad, didn't get your bread receipe baked due to other stuff going on in my life.
Went to the story awhile ago and realized that I do not know how many bananas to buy to equal 2 cups of mashed bananas. Help please! LOL
(you can tell how often I bake can't you?) Thanks!
Oh also, if one puts bananas in the freezer do you just put them in the freezer "as is" or do you put them in a freezer ziplock bag? Thanks again.
P.S. I am a great cook, not just the most intelligent baker.
Went to the story awhile ago and realized that I do not know how many bananas to buy to equal 2 cups of mashed bananas. Help please! LOL
(you can tell how often I bake can't you?) Thanks!
Oh also, if one puts bananas in the freezer do you just put them in the freezer "as is" or do you put them in a freezer ziplock bag? Thanks again.
P.S. I am a great cook, not just the most intelligent baker.
Oct 3rd, 2005 | 06:17 AM
#17
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LoveItaly, the number of bananas needed for 2 cups of mashed ones will vary, really, depending on the size of the bananas. Sometimes I get giant ones, other times barely more than half that size, so it just depends ... (but if you have mashed too much, just freeze for later ... 
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