Banana Bread - Delicious but collapses
Lab399
12 years ago
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Lars
12 years agoRelated Discussions
How long can you keep saved frozen bananas for banana bread?
Comments (14)The food charts I have for how long you can keep bananas in the freezer gave no amounts of time, and one said "extended freezer time" - whatever that means (LOL). I guess the goal should be to use the frozen bananas in a timely manner (few months), but I was moving some things around in my refrigerator freezer and I found several ripe bargain bananas that were quick-frozen then placed in a FoodSaver bag, vacuum-sealed shut -- early last summer and promptly forgotten about. I made them into banana bread the other day for yet one more offering to the "throngs" for breakfast during their Christmas visit. When you vacuum-seal peeled bananas (or most food destined for freezer storage), they will last longer than in a typical storage bag because they are stored oxygen-free. Oxygen-free storage prevents the moisture inside the food from migrating from the surface of the food into the bag, drying out or creating ice crystals in the bag. A food science tidbit about using overly-ripe bananas for banana bread. When a banana bread recipe only calls for baking soda as the only chemical leavening, overly-ripe bananas are not as acid (6.5-7.0 pH) as a regular banana (4.6 pH) in order to react in partnership with the baking soda. The reaction may be a weak one resulting in a heavy banana bread. A good banana bread recipe, one that ensures adequate leavening, will use both baking powder and baking soda. If the recipe only has baking soda, make sure a portion of the bananas aren't overly-ripe, or there is another ingredient in the recipe that provides an acid ingredient. That could be some lemon juice added to the bananas to keep them from oxidizing and turning dark, orange juice, honey used as the sweetener, or yogurt, sour cream or buttermilk, which are all acid foods that will react with the baking soda. -Grainlady...See Morerecipe: looking for: chocolate & banana bread pudding recipe
Comments (1)I would just use my regular recipe for bread pudding and put slices of banana and dark chocolate chips between the layers....and perhaps top it with a rum sauce. Ann T's recipe would work...and just add some rum extract ( stronger flavor than real rum) to the sauce. Linda C...See MoreOver ripe bananas = banana bread
Comments (5)Try Glenda's banana bread - it's moist and delicious! Glenda's Sour Cream Banana Bread 1 cup sugar 1/2 cup oil 2 eggs 1 cup mashed bananas (2 medium) 1/2 cup sour cream 1 teaspoon vanilla 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped nuts, optional Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf....See MoreBaking banana bread
Comments (17)Ellendi6161, the recipe I use is the way my mother made banana cream pie, and it is simple yet so good. I use a store bought frozen deep dish pie crust just to make it easy on me. Mom had no such short cut available and made her own crust. Bake the shell empty according to directions after pricking it well. Cool. To make the filling, use one large Jello brand Cook and Serve Vanilla Pudding mix or two small boxes and whole milk to cook the pudding.(Be sure it is the Cook and Serve pudding and NOT instant.) Let the pudding cool in the pan 5 minutes after it has come to a boil and is done. Slice a large ripe banana thinly and line the bottom of the pie crust with a layer of the slices. Stir the pudding and spoon a thin layer of pudding over the slices. Add another layer of thinly sliced banana, and then pour the rest of the pudding into the crust, mounding as much into the crust as it will hold. Chill in the refrigerator several hours. At serving time, beat 1 cup of whipping cream with 1 teaspoon of vanilla and 2 or 3 tablespoons of sugar. Cover the entire top of the pie with all of the whipped cream. Cut and serve....See Morecentralcacyclist
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