Thursday, March 11, 2010

Banana Bread

I spied two bananas this morning hiding under a towel near the kitchen sink, and nothing goes to waste in this house, so I got out my trusty old Banana Bread Recipe.This is a good recipe. I found the ingredient of a TBSP of vinegar intriguing, but you are also using soda in it, so it works out great. I use a cup of native pecans in it. I also had some left over green candied cherries left over from the candy I made, so those went in as well. I would have preferred the red candied ones, but if I serve a friend who is color blind, they won't know the difference ! It is in the oven baking, and will go good tonight with cups of hot Cappiccino. I have fallen in love with the Vanilla flavor one from Folgers....foget that little teaspoon to a cup of boiling water, I use 2 TABLESPOONS to a cup, then add a dollop of fat-free Cool Whip...I have to save calories somewhere !

Banana Bread

1 cup sugar
1/3 cup oleo (margerine)
2 eggs
1 1/3 cup mashed bananas
2 teaspoons vanilla
1 1/2 cup flour
1 teaspoon soda
1/2 teaspoon salt
1 TBSP vinegar
1/2 to 1 cup pecans

I mix all my wet ingredients together
first, then add the dry. Bake at
350 degrees, will take about 50 to
60 minutes. Bake in a greased and
floured loaf pan or spray with Pam.
I usually use 2 bananas, 3 works fine
as well...a good way to use up old

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