Banana Bread

I do believe my family conspires against me when it comes to bananas. When I buy bananas, they have to be green just turning yellow. If I buy a small bunch, the kids gobble them up in two days and beg for more. If I buy a large bunch, the bananas sit and nobody touches them. If there are more than five black spots them, the kids will not eat them.

 Instead of letting the bananas go to waste, I freeze them with the peels on. Four bananas to a bag, will give the right amount for banana bread. When I am ready to bake bread, I remove the bag from the freezer. I defrost the bag by leaving it sit on the counter. If I am thinking ahead, I will defrost the bag in the refrigerator for three days. I have found I get the best banana flavor, doing it this way.  

The banana peels will be black and the fruit will be watery. This is what you want! I hold the banana by the top and squeeze out the fruit into the bag. Discard the peels; pour banana liquid directly into the recipe mixture when needed.

The recipe I use, the bread tends to go dark. There are times; I have thought I have burnt the bread. I have also found using real butter will make the bread darker. You can use margarine of your choice; I have found the brand I Can’t Believe It’s Not Butter, gives me the lightest color and would suggest using it.

If you are a fan of Starbucks Banana Bread, you will find this a close match. About five years ago, Starbucks gave out their banana bread recipe to customers. I made both for the family and they choose this recipe for the favorite.

You can top the bread with walnuts or shelled pumpkin seeds if you choose, before baking. If you like chocolate chips, dried cranberries or walnuts baked into your bread, I would suggest adding no more than a half cup.

Ingredients:

2 ½ cup all purpose flour

2 teaspoon baking soda

1 cup margarine

2 cups white sugar

2 cups mashed bananas – (four bananas)

4 eggs

1 teaspoon nutmeg

Directions:

Preheat oven 350°F

Prepare pan either by grease and flour,  if making muffins use paper cups

Combine sugar, margarine, eggs and bananas in large mixing bowl, until well blended

Stir in baking soda, and nutmeg

Add flour in ½ cup portions, until completely blended

Pour into prepared pans.

Bake:

2 Large loaf pans, 60-65 minutes

18 Muffins, 25 minutes

24 mini muffins, 15-17 minutes

4 mini loaf pans 40-45 minutes

Check for doneness, by checking with a wood tooth pick

Cool for 5-10 minutes before removing from pan.

Battle Colds and Boost Your Vitamin Intake

The temperature outside Tuesday morning was forty-four degrees; summer is over. Bring on the cold and flu season. In our house, we fight the cold and flu season with fruit smoothies.

 If your children are mine, getting them to swallow a vitamin pill can be more hassle than it is worth. This tasty smoothie has solved the "swallow your pill" fight in our house. We make this two different ways, depending on which ingredient is on hand.  One variation is with Yoplait Light Yogurt, the other with Simply Orange brand orange juice.

I will buy and freeze fresh fruit in the summer for winter use, but you can buy cut-frozen fruit in the freezer section of the grocery store.

This recipe will also accept a vanilla flavored, whey protein powder, without altering the flavor

 

Ingredients:

1 cup of Simply Orange, orange juice / Or 1 container of Yoplait Light yogurt (vanilla, or one of the fruits in the smoothie)

6 whole strawberries, fresh if you have them, can be frozen

1 cup sliced peaches, frozen

1 medium banana,

¼ cup of blueberries, frozen

(If you are using fresh fruit add 6 ice cubes)

Directions:

Place orange juice in blender followed by, blueberries, strawberries, banana, then peaches (and ice if needed)

Blend on high until smooth, if need be you can add warm water ¼ cup at a time.

Should make 16 plus ounces

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