On Thu, 07 May 2009 06:20:08 -0500, Melba's Jammin'
> shouted from the highest rooftop:

>In article >,
> bob > wrote:
>
>> Our kitchen has been turned into a bakery for the past few days.
>> Learning curves all the way.
>>
>> I ended up making three loaves of banana bread using recipes from
>> elsie.com, Mr Bill's and Jinx. All came out well, but the elsie.com
>> one was a bit on the dry side. I would have used info's "Exported from
>> MasterCook" recipe, but I couldn't figure out what "Sugar Twin" meant.
>
>Didn't know you were interested in banana bread, bob. This is good:
>
<recipe saved & snipped>

Hi Barb - Thanks for the recipe. I can see that the sour cream would
give it a nice taste boost and improve the texture.

Other than eat some banana cake other people have baked ... or an
attractive slice that called out to me in a cafe or coffee shop, I've
never been a banana cake aficionado or attempted to bake one before.

But now that we've got a daughter who grows Lady Finger bananas and a
good friend who grows even more of the same, we have suddenly found
ourselves with huge amounts of ripening bananas.

We've given loads of them away to friends who have growing kids and
I've frozen some peeled bananas for use in smoothies. Both Anne and I
have also been eating bananas every day for weeks - on cereal, in
fruit salads and on their own. Good thing we like bananas!

Even so, that has still left us with several dozen that needed to be
used and I hate waste. Besides, I make my own rye bread, so why not
try banana bread. (My cake attempt was a success ... the taste was
delicious ... but the texture wasn't as good as it could have been
because of an oven temperature issue I'll make accommodation for next
time).

And ... guess what? I was talking with our banana friend a couple of
nights ago and he's got another huge bunch (several hundred bananas)
that he's bringing over when they start to ripen. So I'll be giving
your recipe a go.

Cheers, Bob
--

una cerveza mas por favor ...

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