x-archive:no

Almost every time I cook banana bread, I end up with a "tunnel" of
uncooked goo along the top center of the bread about 5" long and 1"
deep. I've tried different recipes to no avail. It doesn't matter how
long I cook it, that tube of goo remains uncooked. it is almost like
some of the bananas stuck together and rose to the top.

The ends and bottom of the bread are perfect. I'm using 5.25" x 9"
2.75" Anchor cookware, the clear glass looking type.

Should I reduce the amount of bananas, get longer loaf pans or
something else? The latest recipe I tried was from "Beat This", Best
Banana Bread. I'm just recalling from memory, but the ingredients were

2.5 cups of cake flour, 2 cups sugar, 1 tbls lemon juice, 2 sticks of
butter, 2 tsp of baking soda, 1 tsp salt, 6 bananas, 4 eggs. It had
orange rind, which I skipped. I usually add toasted nuts, but I didn't
this time.

I divided the dough equally into 2 loaf pans and they both had this
gooey tunnel.

"x-archive:no" > wrote in
news
<snip banana bread problems>


I'm not sure what would cause your problem, but my partner uses this one,
and his always turn out great (lately he's put in extra bananas to make it
more moist, and it's still great):
http://bread.allrecipes.com/az/BnnBnnBrd.asp

K
--
nil illegitimi carborundum

"x-archive:no" > wrote in
news
<snip banana bread problems>


I'm not sure what would cause your problem, but my partner uses this one,
and his always turn out great (lately he's put in extra bananas to make it
more moist, and it's still great):
http://bread.allrecipes.com/az/BnnBnnBrd.asp

K
--
nil illegitimi carborundum

I use to have the same problem with banana bread..i could never get the
thing to cook...until i tried this easy recipe..it sounds strange with the
miracle whip in it but it is the best and i have never had it go wrong..it
is great done in muffin tins with a few chocolate chips thrown in...good
luck!!

Miracle Whip Banana Bread
1 cup Miracle whip (or light)
1 cup mashed ripe banana (approx. 3-4 med. bananas)
2 cups white flour
3/4 cup white sugar
2 tsp baking soda

Heat oven to 350 F. Combine wet. In separate bowl combine dry. Add dry to
wet and mix. Pour into greased loaf pan. Bake for 55-65 minutes. Let stand
10 mintues. Remove from pan and cool completely.

"x-archive:no" > wrote in message
news
> x-archive:no
>
> Almost every time I cook banana bread, I end up with a "tunnel" of
> uncooked goo along the top center of the bread about 5" long and 1"
> deep. I've tried different recipes to no avail. It doesn't matter how
> long I cook it, that tube of goo remains uncooked. it is almost like
> some of the bananas stuck together and rose to the top.
>
> The ends and bottom of the bread are perfect. I'm using 5.25" x 9"
> 2.75" Anchor cookware, the clear glass looking type.
>
> Should I reduce the amount of bananas, get longer loaf pans or
> something else? The latest recipe I tried was from "Beat This", Best
> Banana Bread. I'm just recalling from memory, but the ingredients were
>
> 2.5 cups of cake flour, 2 cups sugar, 1 tbls lemon juice, 2 sticks of
> butter, 2 tsp of baking soda, 1 tsp salt, 6 bananas, 4 eggs. It had
> orange rind, which I skipped. I usually add toasted nuts, but I didn't
> this time.
>
> I divided the dough equally into 2 loaf pans and they both had this
> gooey tunnel.
>
>
>
>

I use to have the same problem with banana bread..i could never get the
thing to cook...until i tried this easy recipe..it sounds strange with the
miracle whip in it but it is the best and i have never had it go wrong..it
is great done in muffin tins with a few chocolate chips thrown in...good
luck!!

Miracle Whip Banana Bread
1 cup Miracle whip (or light)
1 cup mashed ripe banana (approx. 3-4 med. bananas)
2 cups white flour
3/4 cup white sugar
2 tsp baking soda

Heat oven to 350 F. Combine wet. In separate bowl combine dry. Add dry to
wet and mix. Pour into greased loaf pan. Bake for 55-65 minutes. Let stand
10 mintues. Remove from pan and cool completely.

"x-archive:no" > wrote in message
news
> x-archive:no
>
> Almost every time I cook banana bread, I end up with a "tunnel" of
> uncooked goo along the top center of the bread about 5" long and 1"
> deep. I've tried different recipes to no avail. It doesn't matter how
> long I cook it, that tube of goo remains uncooked. it is almost like
> some of the bananas stuck together and rose to the top.
>
> The ends and bottom of the bread are perfect. I'm using 5.25" x 9"
> 2.75" Anchor cookware, the clear glass looking type.
>
> Should I reduce the amount of bananas, get longer loaf pans or
> something else? The latest recipe I tried was from "Beat This", Best
> Banana Bread. I'm just recalling from memory, but the ingredients were
>
> 2.5 cups of cake flour, 2 cups sugar, 1 tbls lemon juice, 2 sticks of
> butter, 2 tsp of baking soda, 1 tsp salt, 6 bananas, 4 eggs. It had
> orange rind, which I skipped. I usually add toasted nuts, but I didn't
> this time.
>
> I divided the dough equally into 2 loaf pans and they both had this
> gooey tunnel.
>
>
>
>

"x-archive:no" (a likely story) wrote:
> Almost every time I cook banana bread, I end up with a "tunnel" of
> uncooked goo along the top center of the bread about 5" long and 1"
> deep. I've tried different recipes to no avail. It doesn't matter how
> long I cook it, that tube of goo remains uncooked. it is almost like
> some of the bananas stuck together and rose to the top.
>
> The ends and bottom of the bread are perfect. I'm using 5.25" x 9"
> 2.75" Anchor cookware, the clear glass looking type.
>
> Should I reduce the amount of bananas, get longer loaf pans or
> something else? The latest recipe I tried was from "Beat This", Best
> Banana Bread. I'm just recalling from memory, but the ingredients were...

You say "almost every time..." Have you made note of what you had done the
times this didn't happen?

Off the top of my head the recipe is all right -- maybe too many bananas.
Make sure the bananas are well smooshed and well mixed into the batter. Are
your loaves splitting on top? They're supposed to.

I divide a recipe's amount of batter between two loaf pans. It seems that
you are baking it all in one.

You didn't say what temperature you baked it at, but maybe it should be
reduced a little and the cooking time lengthened.

One more thing: definitely get rid of the glass loaf pans. Glass demands
shorter cooking time, and banana bread needs all the cooking time it can get
so it won't turn out gooey in the center.

"x-archive:no" (a likely story) wrote:
> Almost every time I cook banana bread, I end up with a "tunnel" of
> uncooked goo along the top center of the bread about 5" long and 1"
> deep. I've tried different recipes to no avail. It doesn't matter how
> long I cook it, that tube of goo remains uncooked. it is almost like
> some of the bananas stuck together and rose to the top.
>
> The ends and bottom of the bread are perfect. I'm using 5.25" x 9"
> 2.75" Anchor cookware, the clear glass looking type.
>
> Should I reduce the amount of bananas, get longer loaf pans or
> something else? The latest recipe I tried was from "Beat This", Best
> Banana Bread. I'm just recalling from memory, but the ingredients were...

You say "almost every time..." Have you made note of what you had done the
times this didn't happen?

Off the top of my head the recipe is all right -- maybe too many bananas.
Make sure the bananas are well smooshed and well mixed into the batter. Are
your loaves splitting on top? They're supposed to.

I divide a recipe's amount of batter between two loaf pans. It seems that
you are baking it all in one.

You didn't say what temperature you baked it at, but maybe it should be
reduced a little and the cooking time lengthened.

One more thing: definitely get rid of the glass loaf pans. Glass demands
shorter cooking time, and banana bread needs all the cooking time it can get
so it won't turn out gooey in the center.

I agree get rid of the glass loaf pans , Use metal.

I don't know what I have done differently on the times it turned out
fine. The original recipe actually calls for 6 medium bananas. My
guess at this time is I used 6 large. But an earlier post indicated
that they add extra bananas, so maybe that is not it.

The loaves are splitting at top and that is where the goo is located,
along the split.

The dough is divided between two loaf pans. I baked it at 350 for
about 45 minutes.

Thanks for the tip on the glass cookware. I guess I'll invest is
another type. What kind would be best?

On Tue, 14 Sep 2004 18:41:09 -0600, "pennyaline"
> wrote:

>You say "almost every time..." Have you made note of what you had done the
>times this didn't happen?
>
>Off the top of my head the recipe is all right -- maybe too many bananas.
>Make sure the bananas are well smooshed and well mixed into the batter. Are
>your loaves splitting on top? They're supposed to.
>
>I divide a recipe's amount of batter between two loaf pans. It seems that
>you are baking it all in one.
>
>You didn't say what temperature you baked it at, but maybe it should be
>reduced a little and the cooking time lengthened.
>
>One more thing: definitely get rid of the glass loaf pans. Glass demands
>shorter cooking time, and banana bread needs all the cooking time it can get
>so it won't turn out gooey in the center.
>

I don't know what I have done differently on the times it turned out
fine. The original recipe actually calls for 6 medium bananas. My
guess at this time is I used 6 large. But an earlier post indicated
that they add extra bananas, so maybe that is not it.

The loaves are splitting at top and that is where the goo is located,
along the split.

The dough is divided between two loaf pans. I baked it at 350 for
about 45 minutes.

Thanks for the tip on the glass cookware. I guess I'll invest is
another type. What kind would be best?

On Tue, 14 Sep 2004 18:41:09 -0600, "pennyaline"
> wrote:

>You say "almost every time..." Have you made note of what you had done the
>times this didn't happen?
>
>Off the top of my head the recipe is all right -- maybe too many bananas.
>Make sure the bananas are well smooshed and well mixed into the batter. Are
>your loaves splitting on top? They're supposed to.
>
>I divide a recipe's amount of batter between two loaf pans. It seems that
>you are baking it all in one.
>
>You didn't say what temperature you baked it at, but maybe it should be
>reduced a little and the cooking time lengthened.
>
>One more thing: definitely get rid of the glass loaf pans. Glass demands
>shorter cooking time, and banana bread needs all the cooking time it can get
>so it won't turn out gooey in the center.
>

I don't know what I have done differently on the times it turned out
fine. The original recipe actually calls for 6 medium bananas. My
guess at this time is I used 6 large. But an earlier post indicated
that they add extra bananas, so maybe that is not it.

The loaves are splitting at top and that is where the goo is located,
along the split.

The dough is divided between two loaf pans. I baked it at 350 for
about 45 minutes.

Thanks for the tip on the glass cookware. I guess I'll invest is
another type. What kind would be best?

On Tue, 14 Sep 2004 18:41:09 -0600, "pennyaline"
> wrote:

>You say "almost every time..." Have you made note of what you had done the
>times this didn't happen?
>
>Off the top of my head the recipe is all right -- maybe too many bananas.
>Make sure the bananas are well smooshed and well mixed into the batter. Are
>your loaves splitting on top? They're supposed to.
>
>I divide a recipe's amount of batter between two loaf pans. It seems that
>you are baking it all in one.
>
>You didn't say what temperature you baked it at, but maybe it should be
>reduced a little and the cooking time lengthened.
>
>One more thing: definitely get rid of the glass loaf pans. Glass demands
>shorter cooking time, and banana bread needs all the cooking time it can get
>so it won't turn out gooey in the center.
>

"x-archive:no" > wrote in message >. ..
> x-archive:no
>
> Almost every time I cook banana bread, I end up with a "tunnel" of
> uncooked goo along the top center of the bread about 5" long and 1"
> deep. I've tried different recipes to no avail. It doesn't matter how
> long I cook it, that tube of goo remains uncooked. it is almost like
> some of the bananas stuck together and rose to the top.
>
>
>
> Should I reduce the amount of bananas, get longer loaf pans or
> something else?



Just a thought, have you tried baking your banana bread in metal pans?
Also, I would recommend an oven thermometer to make sure your oven
actually is reaching 350 degrees and has no cool spots. I'm not a
baking expert by a long shot, but something tells me your oven is not
up to temperature.

"x-archive:no" > wrote in message >. ..
> x-archive:no
>
> Almost every time I cook banana bread, I end up with a "tunnel" of
> uncooked goo along the top center of the bread about 5" long and 1"
> deep. I've tried different recipes to no avail. It doesn't matter how
> long I cook it, that tube of goo remains uncooked. it is almost like
> some of the bananas stuck together and rose to the top.
>
>
>
> Should I reduce the amount of bananas, get longer loaf pans or
> something else?



Just a thought, have you tried baking your banana bread in metal pans?
Also, I would recommend an oven thermometer to make sure your oven
actually is reaching 350 degrees and has no cool spots. I'm not a
baking expert by a long shot, but something tells me your oven is not
up to temperature.

"x-archive:no" > wrote in message >. ..
> x-archive:no
>
> Almost every time I cook banana bread, I end up with a "tunnel" of
> uncooked goo along the top center of the bread about 5" long and 1"
> deep. I've tried different recipes to no avail. It doesn't matter how
> long I cook it, that tube of goo remains uncooked. it is almost like
> some of the bananas stuck together and rose to the top.
>
>
>
> Should I reduce the amount of bananas, get longer loaf pans or
> something else?



Just a thought, have you tried baking your banana bread in metal pans?
Also, I would recommend an oven thermometer to make sure your oven
actually is reaching 350 degrees and has no cool spots. I'm not a
baking expert by a long shot, but something tells me your oven is not
up to temperature.

x-archive:no

I tried 4 bananas instead of 6 and I got a little closer. The top on
one of the loafs did not split. The other split a little. The raw part
ran along the split on the one loaf, but was much smaller and less
pronounced, like the split.

This is puzzling because the rest of the loaf turns out so well. Maybe
I'll give up and but them in muffin pans and just make banana muffins
from now on.

I guess I'll try metal pans next.

SIGH.

x-archive:no

I tried 4 bananas instead of 6 and I got a little closer. The top on
one of the loafs did not split. The other split a little. The raw part
ran along the split on the one loaf, but was much smaller and less
pronounced, like the split.

This is puzzling because the rest of the loaf turns out so well. Maybe
I'll give up and but them in muffin pans and just make banana muffins
from now on.

I guess I'll try metal pans next.

SIGH.

"x-archive:no" > wrote in message
...
> x-archive:no
>
> I tried 4 bananas instead of 6 and I got a little closer. The top on
> one of the loafs did not split. The other split a little. The raw part
> ran along the split on the one loaf, but was much smaller and less
> pronounced, like the split.
>
> This is puzzling because the rest of the loaf turns out so well. Maybe
> I'll give up and but them in muffin pans and just make banana muffins
> from now on.
>
> I guess I'll try metal pans next.
>
> SIGH.
>

"x-archive:no" > wrote in message
...
> x-archive:no
>
> I tried 4 bananas instead of 6 and I got a little closer. The top on
> one of the loafs did not split. The other split a little. The raw part
> ran along the split on the one loaf, but was much smaller and less
> pronounced, like the split.
>
> This is puzzling because the rest of the loaf turns out so well. Maybe
> I'll give up and but them in muffin pans and just make banana muffins
> from now on.
>
> I guess I'll try metal pans next.
>
> SIGH.
>

ACK!! Sorry about that!

"x-archive:no" wrote:
> I tried 4 bananas instead of 6 and I got a little closer. The top on
> one of the loafs did not split. The other split a little. The raw part
> ran along the split on the one loaf, but was much smaller and less
> pronounced, like the split.
>
> This is puzzling because the rest of the loaf turns out so well. Maybe
> I'll give up and but them in muffin pans and just make banana muffins
> from now on.
>
> I guess I'll try metal pans next.
>
> SIGH.

Don't despair. Your recipe has a high ratio of wet to dry ingredients. It
may simply need closer attention to egg size, banana size/quantity/ripeness,
the amount and nature of other liquids (what? their nature?!?!) and so on.
Measure carefully and be consistent. Baking is science, and science seeks
equilibrium.

The poster who suggested getting an oven thermometer was quite correct. You
may have cold spots or a dodgy thermostat. You can bake all day at a
temperature too low and end up only with a dry loaf with soggy spots! The
same thing will happen if you just try to turn up the temperatu burned
loaf wet in the middle.

Buy either steel or aluminum loaf pans (in fact, use metal for all cakes,
breads, pies, cookies, etc.), either will work. The timing is the same for
both, but heat retention is very different and you must get your baked goods
away from heat-hogging steel as quickly as possible. My own preference is
aluminum.

By sure to buy naked pans! There's no need to see your reflection in them,
but you do need pans that are silvery-gray. This "white metal" surface has
better heat distribution. Coated or other dark-surfaced pans promote
scorching and burning and, like glass, require reduced baking times. They
also don't clean up well without a lot of fuss. As for non-stick: any pan
will be non-stick if you prep it right.

ACK!! Sorry about that!

"x-archive:no" wrote:
> I tried 4 bananas instead of 6 and I got a little closer. The top on
> one of the loafs did not split. The other split a little. The raw part
> ran along the split on the one loaf, but was much smaller and less
> pronounced, like the split.
>
> This is puzzling because the rest of the loaf turns out so well. Maybe
> I'll give up and but them in muffin pans and just make banana muffins
> from now on.
>
> I guess I'll try metal pans next.
>
> SIGH.

Don't despair. Your recipe has a high ratio of wet to dry ingredients. It
may simply need closer attention to egg size, banana size/quantity/ripeness,
the amount and nature of other liquids (what? their nature?!?!) and so on.
Measure carefully and be consistent. Baking is science, and science seeks
equilibrium.

The poster who suggested getting an oven thermometer was quite correct. You
may have cold spots or a dodgy thermostat. You can bake all day at a
temperature too low and end up only with a dry loaf with soggy spots! The
same thing will happen if you just try to turn up the temperatu burned
loaf wet in the middle.

Buy either steel or aluminum loaf pans (in fact, use metal for all cakes,
breads, pies, cookies, etc.), either will work. The timing is the same for
both, but heat retention is very different and you must get your baked goods
away from heat-hogging steel as quickly as possible. My own preference is
aluminum.

By sure to buy naked pans! There's no need to see your reflection in them,
but you do need pans that are silvery-gray. This "white metal" surface has
better heat distribution. Coated or other dark-surfaced pans promote
scorching and burning and, like glass, require reduced baking times. They
also don't clean up well without a lot of fuss. As for non-stick: any pan
will be non-stick if you prep it right.

ACK!! Sorry about that!

"x-archive:no" wrote:
> I tried 4 bananas instead of 6 and I got a little closer. The top on
> one of the loafs did not split. The other split a little. The raw part
> ran along the split on the one loaf, but was much smaller and less
> pronounced, like the split.
>
> This is puzzling because the rest of the loaf turns out so well. Maybe
> I'll give up and but them in muffin pans and just make banana muffins
> from now on.
>
> I guess I'll try metal pans next.
>
> SIGH.

Don't despair. Your recipe has a high ratio of wet to dry ingredients. It
may simply need closer attention to egg size, banana size/quantity/ripeness,
the amount and nature of other liquids (what? their nature?!?!) and so on.
Measure carefully and be consistent. Baking is science, and science seeks
equilibrium.

The poster who suggested getting an oven thermometer was quite correct. You
may have cold spots or a dodgy thermostat. You can bake all day at a
temperature too low and end up only with a dry loaf with soggy spots! The
same thing will happen if you just try to turn up the temperatu burned
loaf wet in the middle.

Buy either steel or aluminum loaf pans (in fact, use metal for all cakes,
breads, pies, cookies, etc.), either will work. The timing is the same for
both, but heat retention is very different and you must get your baked goods
away from heat-hogging steel as quickly as possible. My own preference is
aluminum.

By sure to buy naked pans! There's no need to see your reflection in them,
but you do need pans that are silvery-gray. This "white metal" surface has
better heat distribution. Coated or other dark-surfaced pans promote
scorching and burning and, like glass, require reduced baking times. They
also don't clean up well without a lot of fuss. As for non-stick: any pan
will be non-stick if you prep it right.

x-archive:no wrote:

> x-archive:no
>
> I tried 4 bananas instead of 6 and I got a little closer. The top on
> one of the loafs did not split. The other split a little. The raw part
> ran along the split on the one loaf, but was much smaller and less
> pronounced, like the split.
>
> This is puzzling because the rest of the loaf turns out so well. Maybe
> I'll give up and but them in muffin pans and just make banana muffins
> from now on.
>
> I guess I'll try metal pans next.

I saw that weird recipe yesterday for the Banana bread , using Miracle
Whip. Had to try that it. I used Splenda so my husband, a diabetic, could
have a bite. Believe it are not. The bread was exceptionally good.
Thanks for the recipe Mary Jo. hugs, kate

>
>
> SIGH.

x-archive:no wrote:

> x-archive:no
>
> I tried 4 bananas instead of 6 and I got a little closer. The top on
> one of the loafs did not split. The other split a little. The raw part
> ran along the split on the one loaf, but was much smaller and less
> pronounced, like the split.
>
> This is puzzling because the rest of the loaf turns out so well. Maybe
> I'll give up and but them in muffin pans and just make banana muffins
> from now on.
>
> I guess I'll try metal pans next.

I saw that weird recipe yesterday for the Banana bread , using Miracle
Whip. Had to try that it. I used Splenda so my husband, a diabetic, could
have a bite. Believe it are not. The bread was exceptionally good.
Thanks for the recipe Mary Jo. hugs, kate

>
>
> SIGH.

"x-archive:no" > escribió en el mensaje
news
> x-archive:no
>
> Almost every time I cook banana bread, I end up with a "tunnel" of
> uncooked goo along the top center of the bread about 5" long and 1"
> deep. I've tried different recipes to no avail. It doesn't matter how
> long I cook it, that tube of goo remains uncooked. it is almost like
> some of the bananas stuck together and rose to the top.
>
> The ends and bottom of the bread are perfect. I'm using 5.25" x 9"
> 2.75" Anchor cookware, the clear glass looking type.
>
> Should I reduce the amount of bananas, get longer loaf pans or
> something else? The latest recipe I tried was from "Beat This", Best
> Banana Bread. I'm just recalling from memory, but the ingredients were
>
> 2.5 cups of cake flour, 2 cups sugar, 1 tbls lemon juice, 2 sticks of
> butter, 2 tsp of baking soda, 1 tsp salt, 6 bananas, 4 eggs. It had
> orange rind, which I skipped. I usually add toasted nuts, but I didn't
> this time.
>
> I divided the dough equally into 2 loaf pans and they both had this
> gooey tunnel.


Hola!!
I have tried a lot of Banana cake recipes, and this is the best
for me. I make them (very often, about once every 15 days) in glas pans and
sometimes in that Albal´s disposable aluminium pans. You can duplicate,
triplicate....

Silvia

BANANA CAKE ANN VAN WINKLE II

2 cups flour
¼ tsp baking powder
1 tsp soda
½ cup shortening
1 ½ cups sugar
3 eggs
¼ cup sour milk
1 tsp vanilla
1 cup mashed ripe bananas (2 bananas) (the ripper the banana, the better
the
flavor)
1 tbsp lemon juice
1 cup nuts (optional)

Sift flour, baking powder, and soda together and set aside. Beat
shortening
and sugar together until fluffy. Add eggs and mix thoroughly. Add milk,
vanilla, banana, and lemon juice. Stir in flour mixture. Add nuts if
desired. Pour into greased and floured 9" x 13" pan.
Bake at 350° for 25 to 30 minutes.

(To sour the milk, add ¼ tsp of vinegar to the ¼ cup room-temperature milk.
Let stand for 15 minutes. Stir.)

"x-archive:no" > escribió en el mensaje
news
> x-archive:no
>
> Almost every time I cook banana bread, I end up with a "tunnel" of
> uncooked goo along the top center of the bread about 5" long and 1"
> deep. I've tried different recipes to no avail. It doesn't matter how
> long I cook it, that tube of goo remains uncooked. it is almost like
> some of the bananas stuck together and rose to the top.
>
> The ends and bottom of the bread are perfect. I'm using 5.25" x 9"
> 2.75" Anchor cookware, the clear glass looking type.
>
> Should I reduce the amount of bananas, get longer loaf pans or
> something else? The latest recipe I tried was from "Beat This", Best
> Banana Bread. I'm just recalling from memory, but the ingredients were
>
> 2.5 cups of cake flour, 2 cups sugar, 1 tbls lemon juice, 2 sticks of
> butter, 2 tsp of baking soda, 1 tsp salt, 6 bananas, 4 eggs. It had
> orange rind, which I skipped. I usually add toasted nuts, but I didn't
> this time.
>
> I divided the dough equally into 2 loaf pans and they both had this
> gooey tunnel.


Hola!!
I have tried a lot of Banana cake recipes, and this is the best
for me. I make them (very often, about once every 15 days) in glas pans and
sometimes in that Albal´s disposable aluminium pans. You can duplicate,
triplicate....

Silvia

BANANA CAKE ANN VAN WINKLE II

2 cups flour
¼ tsp baking powder
1 tsp soda
½ cup shortening
1 ½ cups sugar
3 eggs
¼ cup sour milk
1 tsp vanilla
1 cup mashed ripe bananas (2 bananas) (the ripper the banana, the better
the
flavor)
1 tbsp lemon juice
1 cup nuts (optional)

Sift flour, baking powder, and soda together and set aside. Beat
shortening
and sugar together until fluffy. Add eggs and mix thoroughly. Add milk,
vanilla, banana, and lemon juice. Stir in flour mixture. Add nuts if
desired. Pour into greased and floured 9" x 13" pan.
Bake at 350° for 25 to 30 minutes.

(To sour the milk, add ¼ tsp of vinegar to the ¼ cup room-temperature milk.
Let stand for 15 minutes. Stir.)

Silvia Barge wrote:

> Hola!!
> I have tried a lot of Banana cake recipes, and this is the best
> for me. I make them (very often, about once every 15 days) in glas pans and
> sometimes in that Albal´s disposable aluminium pans. You can duplicate,
> triplicate....

Sil! You've scared me now! Is Banana your dog still with us?

nancy

Silvia Barge wrote:

> Hola!!
> I have tried a lot of Banana cake recipes, and this is the best
> for me. I make them (very often, about once every 15 days) in glas pans and
> sometimes in that Albal´s disposable aluminium pans. You can duplicate,
> triplicate....

Sil! You've scared me now! Is Banana your dog still with us?

nancy

"Nancy Young" > escribió en el mensaje
...
> Silvia Barge wrote:
>
> > Hola!!
> > I have tried a lot of Banana cake recipes, and this is the
best
> > for me. I make them (very often, about once every 15 days) in glas pans
and
> > sometimes in that Albal´s disposable aluminium pans. You can duplicate,
> > triplicate....
>
> Sil! You've scared me now! Is Banana your dog still with us?
>
> nancy



Nancy! You catched me!!!! DDDD

Silvia

x-archive:no

Just so happen to get a Penzey's catalog with this recipe. I'm going
to try it tonight (minus the bread spice since it is on order):

2 cups flour, 1 tb bk soda, 1/4 tsp salt, 1/2 cup butter, 1 cup sugar,
2 eggs, 1 ts vanilla ext, 1 tsp baking spice (a penzey blend), 1/2 cup
butter milk, 2 large bananas (about 1 cup).

Hmmm...they cut the amount of butter, sugar, eggs, by half and add
butter milk and cut the bananas by 2/3. The butter milk adds acidity,
so no lemon juice is needed like in "Beat This.". Cook at 375 for 45
minutes. it is suppose to make 2 loaves.

I have this idea that it will tast like a cross between banana bread
and spice cake. I'm going to order that bread spice!

x-archive:no

Just so happen to get a Penzey's catalog with this recipe. I'm going
to try it tonight (minus the bread spice since it is on order):

2 cups flour, 1 tb bk soda, 1/4 tsp salt, 1/2 cup butter, 1 cup sugar,
2 eggs, 1 ts vanilla ext, 1 tsp baking spice (a penzey blend), 1/2 cup
butter milk, 2 large bananas (about 1 cup).

Hmmm...they cut the amount of butter, sugar, eggs, by half and add
butter milk and cut the bananas by 2/3. The butter milk adds acidity,
so no lemon juice is needed like in "Beat This.". Cook at 375 for 45
minutes. it is suppose to make 2 loaves.

I have this idea that it will tast like a cross between banana bread
and spice cake. I'm going to order that bread spice!

On Sat, 18 Sep 2004 00:42:44 GMT, "x-archive:no"
> wrote:

>x-archive:no
>
>Just so happen to get a Penzey's catalog with this recipe. I'm going
>to try it tonight (minus the bread spice since it is on order):
>
>2 cups flour, 1 tb bk soda, 1/4 tsp salt, 1/2 cup butter, 1 cup sugar,
>2 eggs, 1 ts vanilla ext, 1 tsp baking spice (a penzey blend), 1/2 cup
>butter milk, 2 large bananas (about 1 cup).

no gooey center, but not as good at Beat This overall...

On Sat, 18 Sep 2004 00:42:44 GMT, "x-archive:no"
> wrote:

>x-archive:no
>
>Just so happen to get a Penzey's catalog with this recipe. I'm going
>to try it tonight (minus the bread spice since it is on order):
>
>2 cups flour, 1 tb bk soda, 1/4 tsp salt, 1/2 cup butter, 1 cup sugar,
>2 eggs, 1 ts vanilla ext, 1 tsp baking spice (a penzey blend), 1/2 cup
>butter milk, 2 large bananas (about 1 cup).

no gooey center, but not as good at Beat This overall...

"x-archive:no"
> On Sat, 18 Sep 2004 00:42:44 GMT, "x-archive:no" wrote:
> >Just so happen to get a Penzey's catalog with this recipe. I'm going
> >to try it tonight (minus the bread spice since it is on order):
> >
> >2 cups flour, 1 tb bk soda, 1/4 tsp salt, 1/2 cup butter, 1 cup sugar,
> >2 eggs, 1 ts vanilla ext, 1 tsp baking spice (a penzey blend), 1/2 cup
> >butter milk, 2 large bananas (about 1 cup).
>
> no gooey center, but not as good at Beat This overall...

The ratio of wet to dry is better, but it's light on bananas and seems to
lack acidic *flavor*, too (I like to use milk actually curdled with a
generous amount of vinegar -- butter milk it too whimpy in my opinion -- but
that would require baking powder and your recipe does not). I haven't used
Penzy's baking spice blend so I don't know how it would turn out with it,
but it seems to me that vanilla, bananas and sour milk are the heart of
banana bread and should be all you need.

"x-archive:no"
> On Sat, 18 Sep 2004 00:42:44 GMT, "x-archive:no" wrote:
> >Just so happen to get a Penzey's catalog with this recipe. I'm going
> >to try it tonight (minus the bread spice since it is on order):
> >
> >2 cups flour, 1 tb bk soda, 1/4 tsp salt, 1/2 cup butter, 1 cup sugar,
> >2 eggs, 1 ts vanilla ext, 1 tsp baking spice (a penzey blend), 1/2 cup
> >butter milk, 2 large bananas (about 1 cup).
>
> no gooey center, but not as good at Beat This overall...

The ratio of wet to dry is better, but it's light on bananas and seems to
lack acidic *flavor*, too (I like to use milk actually curdled with a
generous amount of vinegar -- butter milk it too whimpy in my opinion -- but
that would require baking powder and your recipe does not). I haven't used
Penzy's baking spice blend so I don't know how it would turn out with it,
but it seems to me that vanilla, bananas and sour milk are the heart of
banana bread and should be all you need.