I have several very ripe bananas on hand, and was going to freeze them
to use for baking in the future, but every Sunday our family comes over,
so always have something baked up, and muffins seem to always go over. I
make banana bread often, but was wondering if anyone would care to share
a recipe for muffins?

I could probably make a cake batter and put them in the paper liners for
cupcakes and bake, but would like more of a muffin texture.

Thanks in advance!

Judy

On Fri, 16 Sep 2011 22:38:34 -0800, (Judy Haffner)
wrote:

>
>I have several very ripe bananas on hand, and was going to freeze them
>to use for baking in the future, but every Sunday our family comes over,
>so always have something baked up, and muffins seem to always go over. I
>make banana bread often, but was wondering if anyone would care to share
>a recipe for muffins?
>
>I could probably make a cake batter and put them in the paper liners for
>cupcakes and bake, but would like more of a muffin texture.

Use any banana quick bread recipe.

http://www.epicurious.com/recipes/fo...t-Bread-109476

http://www.epicurious.com/recipes/fo...a-Bread-108415

Judy Haffner wrote in rec.food.cooking:

>
> I have several very ripe bananas on hand, and was going to freeze them
> to use for baking in the future, but every Sunday our family comes
> over, so always have something baked up, and muffins seem to always
> go over. I make banana bread often, but was wondering if anyone would
> care to share a recipe for muffins?
>
> I could probably make a cake batter and put them in the paper liners
> for cupcakes and bake, but would like more of a muffin texture.
>
> Thanks in advance!
>
> Judy

Here's some likely ones. I removed the ones that had ingredients you
probably wouldnt have handy unless you bake a good bit of bread things.

The one that uses babyfood jars, you'd use another banana or applesauce
will work. The one with egg beaters, you can use regular eggs to
volume.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Basic Banana Muffins
Categories: None
Yield: 1 Servings

1 1/2 c All-purpose flour
1 c Sugar
1 ts Baking soda
1/2 ts Salt
3 md Ripe bananas
1 Egg
1/3 c Vegetable oil
1 ts Vanilla extract

My kids were home from school Monday because of the Martin Luther King
holiday, so we tried something new for breakfast. It was a hit!

This recipe comes from Taste of Home magazine, December 97/January 98
issue, and was submitted to it by Lorna Greene of Harrington, Maine.

In a large bowl, combine dry ingredients. In another bowl, mash
bananas; add oil and vanilla. Mix well. Stir into the dry ingredients
just until moistened. Fill greased or paper-lined muffin cups half
full. Bake at 375 for 18-22 minutes or until muffins test done. Cool
for 10 minutes; remove from pan to a wire rack to cool completely.

Yield: 1 dozen

(We ate them hot from the pan. I had two, and my two children - ages
8 and 9 - ate the rest!)

Posted to TNT Recipes Digest, Vol 01, Nr 955 by Nora & Terry Turner
> on Jan 21, 1998

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Banana Molasses Muffins
Categories: Breads, Fruits, Muffins
Yield: 4 Servings

3 Bananas; Ripe, Md
1 Egg; Large, Unbeaten
2/3 c Sugar
2 tb Light Molasses Or Syrup
2 tb Shortening, Melted
2 c Whole Wheat Flour
1 ts Baking Powder
1 ts Baking Soda
1/2 ts Salt
1 c Walnuts; Chopped, Optional

Mash the bananas until no lumps remain. Add the unbeaten egg, mixing
well. Beat in the sugar, molasses and the shortening. (NOTE: The
secret of this recipe is to mix the above ingredients well until very
smooth.) Sift the flour, baking power, soda, and salt together and
add to the liquid mixture. As these are a quick bread, do not beat
the dry mixture into the liquid but rather fold it in only until it
is moistened and no streaks remain. Spoon the mixture into a muffin
tin that has been sprayed with a non-stick coating. Bake at 350
degrees F for 20 to 25 minutes or until done. Serve warm.

From "Make Mine Healthy" by Mimi Morgan. File
ftp://ftp.idiscover.co.uk/pub/food/m...s/muffins2.zip

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Banana Muffins #1
Categories: Breads
Yield: 6 Servings

1 c Self rising flour
1/4 c Sugar
1 Mashed banana
1 Jar (4-oz) banana baby food
-juice

Date: Tue, 28 May 1996 09:38:14 +0100

From: Brown Jeannie > This recipe
was posted about a week ago. They turned out great. I really like
this recipe because it is easy and doesn't call for anything I
wouldn't normally have on hand, plus it's low in sugar. I have tried
two variations that turned out just as good. I'm sorry I don't
remember who posted this, but thanks!

(Mix dry ingredients and fruit, add juice and stir just until
blended. Put in muffin cups and bake at 305 degrees for about 25
min.) I always double the recipe.

FATFREE DIGEST V96 #148

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Banana Muffins #2
Categories: Breads
Yield: 12 Servings

3/4 c Sugar
1 1/4 c Flour
3/4 ts Baking Soda
1 ts Salt
1/4 c Egg Beaters - Fat Free
3 Banana; mashed

From: (gordonk)

Date: Tue, 16 Jul 1996 10:04:19 -0300 Recipe By: www

Mix dry ingred. Add wet ingred. Bake at 350 for 20 min.

NOTES : Per Muffin - Calories - 115.3, Total Fat - .2g, 1.7% CFF

Digest eat-lf.v096.n098

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Banana Oatmeal Muffins
Categories: Muffins
Yield: 18 Servings

1 1/2 c Flour
1 c Rolled oats
1/2 c Sugar
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
2 Eggs
1/4 c Canola oil
1/4 c 1% low-fat milk
1 c Mashed bananas; 3 medium

In a large bowl measure dry ingredients. Stir to mix. Make a well in
center. In a small bowl beat eggs until frothy. Mix in oil, milk and
bananas. Pour into well. Stir just until moistened. Batter will be
lumpy. Fill greased muffin cups 3/4 full. Bake at 400 degrees for
20-25 mins.

Source: Company's Coming-Muffins and More by Jean Pare. Formatted to
Mastercook by Carol Floyd-c.floyd@arnprior. com

NOTES : I make my muffins in the small mini muffin pans. Bake only for
about 12 mins. or until done. Recipe by: Company's Coming Muffins and
More

Posted to MC-Recipe Digest V1 #912 by Carol & Bob Floyd
> on Nov 17, 1997

MMMMM


--

Brooklyn1 wrote:

>Use any banana quick bread recipe.

>http://www.epicurious.com/recipes/food/
>views/Banana-Nut-Bread-109476

>http://www.epicurious.com/recipes/food/
>views/Banana-Bread-108415

Thanks for your help! I most definitely will check these sites out.

Judy

cshenk wrote:

>Here's some likely ones. I removed the
> ones that had ingredients you probably
> wouldnt have handy unless you bake a
> good bit of bread things.

>The one that uses babyfood jars, you'd
> use another banana or applesauce will
> work. The one with egg beaters, you
> can use regular eggs to volume.

Thanks for the nice variety of recipes. The Basic Banana Muffin #1 is
what I had in mind, so plan to make them tomorrow for the family. I
think I better double the recipe!

I do make a lot of quick breads and muffins, but I don't make with yeast
much anymore, as can't leave it alone!

I appreciate the healthier recipes too, as youngest daughter is on a
diet, and watching her carbs and sugar. She loves banana bread, so will
try the muffins sometime for her. She can freeze them, and have them on
hand when she gets a craving!

Judy

On Fri, 16 Sep 2011 22:38:34 -0800, (Judy Haffner)
wrote:

>
>I have several very ripe bananas on hand, and was going to freeze them
>to use for baking in the future, but every Sunday our family comes over,
>so always have something baked up, and muffins seem to always go over. I
>make banana bread often, but was wondering if anyone would care to share
>a recipe for muffins?
>
>I could probably make a cake batter and put them in the paper liners for
>cupcakes and bake, but would like more of a muffin texture.
>
>Thanks in advance!
>
>Judy

We have lots of ripe yummy bananas too- and I just copied an old
recipe that I think is fabulous- so let me paste it he

Banana Nut Bread
1+ ½ cup flour
1 t salt
1 t soda
1 t baking powder
________________________Sift together and set aside
1 block butter
½ cup granulated sugar
½ cup brown sugar
2 eggs
1 t vanilla
______________________Creamed

½ cup nuts
1 cup mashed bananas (2 large bananas)
½ cup milk
___________________Add to above

Bake for 1 hour at 350 Degrees
Makes 1 large loaf or 2 small. Makes muffins also.

* I think I like it best because it uses so many bananas. I plan to
make it tomorrow too.

aloha,
Cea

Cea wrote:

>We have lots of ripe yummy bananas
> too- and I just copied an old recipe that I
> think is fabulous- so let me paste it
> he

Thank you for your recipe too, Cea! That sounds good with both brown and
granulated sugar in it. I have two favorite banana bread recipes
(different from this one) and never thought about just using one of
those and make muffins instead of bread. Am thinking the grandchildren
might rather enjoy a muffin, rather than a slice of banana bread, for
something different. I think I'll make them so they can be served warm,
but am sure they wouldn't have to be.

Judy
P.S. By a block of butter, do you mean like one stick, that would equal
1/2 cup?

On Sat, 17 Sep 2011 15:17:43 -0800, (Judy Haffner)
wrote:

>
>Cea wrote:
>
>>We have lots of ripe yummy bananas
>> too- and I just copied an old recipe that I
>> think is fabulous- so let me paste it
>> he
>
>Thank you for your recipe too, Cea! That sounds good with both brown and
>granulated sugar in it. I have two favorite banana bread recipes
>(different from this one) and never thought about just using one of
>those and make muffins instead of bread. Am thinking the grandchildren
>might rather enjoy a muffin, rather than a slice of banana bread, for
>something different. I think I'll make them so they can be served warm,
>but am sure they wouldn't have to be.
>
>Judy
>P.S. By a block of butter, do you mean like one stick, that would equal
>1/2 cup?

Yes, a quarter pound or half cup. Regarding the 2 sugars, my family's
background is cane sugar so we had access to all kinds of sugar and
now that you mention it lots of my family recipes combine brown and
white- like this as you pointed out, & my mango chutney,too. Just
never thought about it. Thanks!

Good luck. They will be great as muffins!

aloha,
Cea.

why not make a batch of each and compare then let her take the remainder of
the healthier one with her? Lee
"Judy Haffner" > wrote in message
...
>
> cshenk wrote:
>
>>Here's some likely ones. I removed the
>> ones that had ingredients you probably
>> wouldnt have handy unless you bake a
>> good bit of bread things.
>
>>The one that uses babyfood jars, you'd
>> use another banana or applesauce will
>> work. The one with egg beaters, you
>> can use regular eggs to volume.
>
> Thanks for the nice variety of recipes. The Basic Banana Muffin #1 is
> what I had in mind, so plan to make them tomorrow for the family. I
> think I better double the recipe!
>
> I do make a lot of quick breads and muffins, but I don't make with yeast
> much anymore, as can't leave it alone!
>
> I appreciate the healthier recipes too, as youngest daughter is on a
> diet, and watching her carbs and sugar. She loves banana bread, so will
> try the muffins sometime for her. She can freeze them, and have them on
> hand when she gets a craving!
>
> Judy
>

Cea wrote:

>Yes, a quarter pound or half cup.
> Regarding the 2 sugars, my family's
> background is cane sugar so we had
> access to all kinds of sugar and now
> that you mention it lots of my family
> recipes combine brown and white- like
> this as you pointed out, & my mango
> chutney,too. Just never thought about it.
> Thanks!

I was sure that's what you meant about a block of butter, but thought I
bet double check to be sure. I've always liked the brown sugar to be
used for part of the full amount of sugar, and often use white and brown
in cookies, cakes, etc., as gives them such a good flavor, I think.

Do you by any chance, live in Hawaii? I sort of gathered that. Is a
place I've always wanted to see. My hubby was stationed in the Navy on
Honolulu in the 50's and three of our four children have visited there,
and two of our grandchildren. The youngest son and wife went to Maui
last winter, so are thinking of going back, to a different area, so I
told them I just might be a stowaway!

The mango chutney sure sounds good! I often buy peach-mango salsa to dip
chips in.....yummy!

Judy

On Sat, 17 Sep 2011 15:17:43 -0800, (Judy Haffner)
wrote:

> P.S. By a block of butter, do you mean like one stick, that would equal
> 1/2 cup?

Good question! A block of butter means a pound (uncut) to me, but
going by the amount of flour, a stick would be a better guess.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Ranee at Arabian Knits" > wrote in message
...
> In article >,
> (Judy Haffner) wrote:
>
>> I have several very ripe bananas on hand, and was going to freeze them
>> to use for baking in the future, but every Sunday our family comes over,
>> so always have something baked up, and muffins seem to always go over. I
>> make banana bread often, but was wondering if anyone would care to share
>> a recipe for muffins?
>
> I have the easiest and tastiest recipe for banana muffins ever:
>
> 4 ripe bananas
> 1/3 cup honey
> 1 stick unsalted butter
> 1 egg
> 1 3/4 cup self rising flour (or the equivalent amount of flour with
> baking powder and salt)
>
> Preheat the oven to 350 F and grease 12 muffin cups.
>
> Melt the butter in a saucepan on the stove over low to medium heat.
> Cook, stirring occasionally, until milk solids turn brown.
>
> In a bowl, mash bananas with the honey. Set aside.
>
> When butter is ready, add 1 cup of the banana mixture to the pot and
> cook until golden. Add remaining banana mixture and whisk in egg and
> then the flour.
>
> Fill muffin cups about 2/3 of the way and bake for 25 minutes. Cool
> 5 minutes in the pan, then turn out and cool the rest of the way.

Sounds good, but I need to know the weight of the butter please?

--
http://www.shop.helpforheros.org.uk

On Sun, 18 Sep 2011 13:51:07 +0100, "Ophelia" >
wrote:

> Sounds good, but I need to know the weight of the butter please?
>
A stick of butter is 1/4 of a pound.

--
I love cooking with wine.
Sometimes I even put it in the food.

Ophelia wrote in rec.food.cooking:

>
> "Ranee at Arabian Knits" > wrote in message
> ...
> > In article >,
> > (Judy Haffner) wrote:
> >
> > > I have several very ripe bananas on hand, and was going to freeze
> > > them to use for baking in the future, but every Sunday our family
> > > comes over, so always have something baked up, and muffins seem
> > > to always go over. I make banana bread often, but was wondering
> > > if anyone would care to share a recipe for muffins?
> >
> > I have the easiest and tastiest recipe for banana muffins ever:
> >
> > 4 ripe bananas
> > 1/3 cup honey
> > 1 stick unsalted butter
> > 1 egg
> > 1 3/4 cup self rising flour (or the equivalent amount of flour with
> > baking powder and salt)
> >
> > Preheat the oven to 350 F and grease 12 muffin cups.
> >
> > Melt the butter in a saucepan on the stove over low to medium heat.
> > Cook, stirring occasionally, until milk solids turn brown.
> >
> > In a bowl, mash bananas with the honey. Set aside.
> >
> > When butter is ready, add 1 cup of the banana mixture to the pot
> > and cook until golden. Add remaining banana mixture and whisk in
> > egg and then the flour.
> >
> > Fill muffin cups about 2/3 of the way and bake for 25 minutes.
> > Cool 5 minutes in the pan, then turn out and cool the rest of the
> > way.
>
> Sounds good, but I need to know the weight of the butter please?

That would be 4 oz or 1/4 lb. A lot of butter to me for even 12
muffins but it probably is fairly tastey.


--

"cshenk" > wrote in message
...
> Ophelia wrote in rec.food.cooking:
>
>>
>> "Ranee at Arabian Knits" > wrote in message
>> ...
>> > In article >,
>> > (Judy Haffner) wrote:
>> >
>> > > I have several very ripe bananas on hand, and was going to freeze
>> > > them to use for baking in the future, but every Sunday our family
>> > > comes over, so always have something baked up, and muffins seem
>> > > to always go over. I make banana bread often, but was wondering
>> > > if anyone would care to share a recipe for muffins?
>> >
>> > I have the easiest and tastiest recipe for banana muffins ever:
>> >
>> > 4 ripe bananas
>> > 1/3 cup honey
>> > 1 stick unsalted butter
>> > 1 egg
>> > 1 3/4 cup self rising flour (or the equivalent amount of flour with
>> > baking powder and salt)
>> >
>> > Preheat the oven to 350 F and grease 12 muffin cups.
>> >
>> > Melt the butter in a saucepan on the stove over low to medium heat.
>> > Cook, stirring occasionally, until milk solids turn brown.
>> >
>> > In a bowl, mash bananas with the honey. Set aside.
>> >
>> > When butter is ready, add 1 cup of the banana mixture to the pot
>> > and cook until golden. Add remaining banana mixture and whisk in
>> > egg and then the flour.
>> >
>> > Fill muffin cups about 2/3 of the way and bake for 25 minutes.
>> > Cool 5 minutes in the pan, then turn out and cool the rest of the
>> > way.
>>
>> Sounds good, but I need to know the weight of the butter please?
>
> That would be 4 oz or 1/4 lb. A lot of butter to me for even 12
> muffins but it probably is fairly tastey.

Thanks


--
http://www.shop.helpforheros.org.uk

"sf" > wrote in message
news
> On Sun, 18 Sep 2011 13:51:07 +0100, "Ophelia" >
> wrote:
>
>> Sounds good, but I need to know the weight of the butter please?
>>
> A stick of butter is 1/4 of a pound.

Thanks.
--
http://www.shop.helpforheros.org.uk

I wanted to report back that today I made a double batch of the Basic
Banana Muffins that csheck sent me the recipe for, and they made a HUGE
hit with the family! There is just 2 left, and am glad, as I was only
able to get one! <) I did cut down on the salt, but I do in all my
baking, as hubby and I have hypertension, and take meds for it.

I have every issue of Taste Of Home since they started publishing, so
looked the recipe up in that issue. In that same issue we have another
favorite recipe, and that's the Slow-Cooked Oriental Chicken. It's a
winner too.

Thanks again for all of you who sent recipes. I do intend to eventually
try them all, but wanted to say I'd give these muffins 5 stars, as for
sure I'll be making them again!

Judy

Judy Haffner wrote in rec.food.cooking:

>
> I wanted to report back that today I made a double batch of the Basic
> Banana Muffins that csheck sent me the recipe for, and they made a
> HUGE hit with the family! There is just 2 left, and am glad, as I was
> only able to get one! <) I did cut down on the salt, but I do in
> all my baking, as hubby and I have hypertension, and take meds for it.
>
> I have every issue of Taste Of Home since they started publishing, so
> looked the recipe up in that issue. In that same issue we have another
> favorite recipe, and that's the Slow-Cooked Oriental Chicken. It's a
> winner too.
>
> Thanks again for all of you who sent recipes. I do intend to
> eventually try them all, but wanted to say I'd give these muffins 5
> stars, as for sure I'll be making them again!
>
> Judy

Glad you liked them! I found that the simplest yet still very decent
recipe and fairly healthy one.

I have a few other good ones if you want to experiment further. Thise
normally use bran which I'd assume you have to find first at a local
store.

--

In article
>,
Ranée at Arabian Knits > wrote:

> In article >,
> "Ophelia" > wrote:
>
> > "Ranee at Arabian Knits" > wrote in message
> > ...

> > > I have the easiest and tastiest recipe for banana muffins ever:

> > > 1 stick unsalted butter

> > Sounds good, but I need to know the weight of the butter please?
>
> Sorry, 1/4 pound, 4 ounces, 1/2 cup, 8 tablespoons, whichever makes
> the most sense to you, they are all equal.

Actually, for most of the planet Earth, it's 113.4 grams.

--
Dan Abel
Petaluma, California USA

you can post that chicken recipe for my part, Lee
"Judy Haffner" > wrote in message
...
>
> I wanted to report back that today I made a double batch of the Basic
> Banana Muffins that csheck sent me the recipe for, and they made a HUGE
> hit with the family! There is just 2 left, and am glad, as I was only
> able to get one! <) I did cut down on the salt, but I do in all my
> baking, as hubby and I have hypertension, and take meds for it.
>
> I have every issue of Taste Of Home since they started publishing, so
> looked the recipe up in that issue. In that same issue we have another
> favorite recipe, and that's the Slow-Cooked Oriental Chicken. It's a
> winner too.
>
> Thanks again for all of you who sent recipes. I do intend to eventually
> try them all, but wanted to say I'd give these muffins 5 stars, as for
> sure I'll be making them again!
>
> Judy
>

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "Ranee at Arabian Knits" > wrote in message
>> ...
>> > In article >,
>> > (Judy Haffner) wrote:
>> >
>> >> I have several very ripe bananas on hand, and was going to freeze them
>> >> to use for baking in the future, but every Sunday our family comes
>> >> over,
>> >> so always have something baked up, and muffins seem to always go over.
>> >> I
>> >> make banana bread often, but was wondering if anyone would care to
>> >> share
>> >> a recipe for muffins?
>> >
>> > I have the easiest and tastiest recipe for banana muffins ever:
>> >
>> > 4 ripe bananas
>> > 1/3 cup honey
>> > 1 stick unsalted butter
>> > 1 egg
>> > 1 3/4 cup self rising flour (or the equivalent amount of flour with
>> > baking powder and salt)
>> >
>> > Preheat the oven to 350 F and grease 12 muffin cups.
>> >
>> > Melt the butter in a saucepan on the stove over low to medium heat.
>> > Cook, stirring occasionally, until milk solids turn brown.
>> >
>> > In a bowl, mash bananas with the honey. Set aside.
>> >
>> > When butter is ready, add 1 cup of the banana mixture to the pot and
>> > cook until golden. Add remaining banana mixture and whisk in egg and
>> > then the flour.
>> >
>> > Fill muffin cups about 2/3 of the way and bake for 25 minutes. Cool
>> > 5 minutes in the pan, then turn out and cool the rest of the way.
>>
>> Sounds good, but I need to know the weight of the butter please?
>
> Sorry, 1/4 pound, 4 ounces, 1/2 cup, 8 tablespoons, whichever makes
> the most sense to you, they are all equal.

4oz is great, thanks I have a lot of bananas in my freezer and only this
weekend I was saying I would need to get them used up. This recipe has come
just a the right time) We especially love honey so ... I suspect I will
make a LOT and freeze them

--
http://www.shop.helpforheros.org.uk

"Dan Abel" > wrote in message
...
> In article
> >,
> Ranée at Arabian Knits > wrote:
>
>> In article >,
>> "Ophelia" > wrote:
>>
>> > "Ranee at Arabian Knits" > wrote in message
>> > ...
>
>> > > I have the easiest and tastiest recipe for banana muffins ever:
>
>> > > 1 stick unsalted butter
>
>> > Sounds good, but I need to know the weight of the butter please?
>>
>> Sorry, 1/4 pound, 4 ounces, 1/2 cup, 8 tablespoons, whichever makes
>> the most sense to you, they are all equal.
>
> Actually, for most of the planet Earth, it's 113.4 grams.

Not in this kitchen on the planet earth ...
--
http://www.shop.helpforheros.org.uk

Ranée at Arabian Knits > wrote:

>In article
>,
> Nancy2 > wrote:

-snip-
>> >
>>
>> FOUR bananas? That seems like twice as many as there should be.
>> There isn't enough flour or egg for 4 bananas.
>>
>> N.
>
> Which is amazing, because it works every time. :-)

Cool--- I'm glad that wasn't a typo--- I like my banana muffins
*banana-y*. and I've got plenty in the freezer to make these.

Thanks,
Jim

Nancy2 replied to Ranee:

>> 4 ripe bananas
>> 1/3 cup honey
>> 1 stick unsalted butter
>> 1 egg
>> 1 3/4 cup self rising flour (or the equivalent amount of flour with
>> baking powder and salt)
>>
>
> FOUR bananas? That seems like twice as many as there should be. There
> isn't enough flour or egg for 4 bananas.

The Cook's Illustrated recipe for banana bread calls for two eggs, 1 3/4
cups of flour, and SIX bananas.

http://www.americastestkitchen.com/r...hp?docid=25349

(If you're not registered with America's Test Kitchen, just use
as a login ID to gain access to the information.)

Bob

On Thu, 22 Sep 2011 19:48:11 -0700, "Bob Terwilliger"
> wrote:

> The Cook's Illustrated recipe for banana bread calls for two eggs, 1 3/4
> cups of flour, and SIX bananas.
>
> http://www.americastestkitchen.com/r...hp?docid=25349
>
> (If you're not registered with America's Test Kitchen, just use
> as a login ID to gain access to the information.)

What's the password?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>> The Cook's Illustrated recipe for banana bread calls for two eggs, 1 3/4
>> cups of flour, and SIX bananas.
>>
>> http://www.americastestkitchen.com/r...hp?docid=25349
>>
>> (If you're not registered with America's Test Kitchen, just use
>> as a login ID to gain access to the information.)
>
> What's the password?

Don't enter a password, just leave that part blank.

Bob

How about making banana bread, then slicing it and letting it get
stale, and making a sort of bread pudding out of it. I think it would
work.

On Thu, 22 Sep 2011 20:37:03 -0700, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> >> The Cook's Illustrated recipe for banana bread calls for two eggs, 1 3/4
> >> cups of flour, and SIX bananas.
> >>
> >> http://www.americastestkitchen.com/r...hp?docid=25349
> >>
> >> (If you're not registered with America's Test Kitchen, just use
> >> as a login ID to gain access to the information.)
> >
> > What's the password?
>
> Don't enter a password, just leave that part blank.
>
Thanks, I got it.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 22 Sep 2011 19:48:11 -0700, "Bob Terwilliger"
> wrote:

>Nancy2 replied to Ranee:
>
>>> 4 ripe bananas
>>> 1/3 cup honey
>>> 1 stick unsalted butter
>>> 1 egg
>>> 1 3/4 cup self rising flour (or the equivalent amount of flour with
>>> baking powder and salt)
>>>
>>
>> FOUR bananas? That seems like twice as many as there should be. There
>> isn't enough flour or egg for 4 bananas.
>
>The Cook's Illustrated recipe for banana bread calls for two eggs, 1 3/4
>cups of flour, and SIX bananas.
>
>http://www.americastestkitchen.com/r...hp?docid=25349

I might give that a go one of these days. For those who don't
visit links--
5 bananas get microwaved [or thawed] and the juice extracted. The
juice gets reduced and then added to the batter.

the 6th banana gets sliced on top.

Jim

"Jim Elbrecht" > wrote in message
...
> On Thu, 22 Sep 2011 19:48:11 -0700, "Bob Terwilliger"
> > wrote:
>
>>Nancy2 replied to Ranee:
>>
>>>> 4 ripe bananas
>>>> 1/3 cup honey
>>>> 1 stick unsalted butter
>>>> 1 egg
>>>> 1 3/4 cup self rising flour (or the equivalent amount of flour with
>>>> baking powder and salt)
>>>>
>>>
>>> FOUR bananas? That seems like twice as many as there should be. There
>>> isn't enough flour or egg for 4 bananas.
>>
>>The Cook's Illustrated recipe for banana bread calls for two eggs, 1 3/4
>>cups of flour, and SIX bananas.
>>
>>http://www.americastestkitchen.com/r...hp?docid=25349
>
> I might give that a go one of these days. For those who don't
> visit links--
> 5 bananas get microwaved [or thawed] and the juice extracted. The
> juice gets reduced and then added to the batter.
>
> the 6th banana gets sliced on top.

That sounds good! Thanks, Jim!

--
http://www.shop.helpforheros.org.uk

On Thu, 22 Sep 2011 20:07:50 -0700, sf wrote:

> On Thu, 22 Sep 2011 19:48:11 -0700, "Bob Terwilliger"
> > wrote:
>
>> The Cook's Illustrated recipe for banana bread calls for two eggs, 1 3/4
>> cups of flour, and SIX bananas.
>>
>> http://www.americastestkitchen.com/r...hp?docid=25349
>>
>> (If you're not registered with America's Test Kitchen, just use
>> as a login ID to gain access to the information.)
>
> What's the password?

'dickhead.'

your pal,
blake

"Bob Terwilliger" > wrote:
-snip-
>The Cook's Illustrated recipe for banana bread calls for two eggs, 1 3/4
>cups of flour, and SIX bananas.
>
>http://www.americastestkitchen.com/r...hp?docid=25349
>
>(If you're not registered with America's Test Kitchen, just use
as a login ID to gain access to the information.)

I got to this before Ranee's muffins. [snicker] In deference to
my daughter, and because I'm trying different ways to substitute for
eggs/dairy, I took a shot at 'vegan-izing' the recipe-- and nailed it
the first time out. I've had banana bread that I wasn't sure if
there was a banana, or zucchini or carrot in there to moisten things.
There is no mistaking that this is banana bread.

I might try adding some maraschino cherries in the future-- but
otherwise this one is good as is.

Here's what I ended up with-
I used 5 bananas from the freezer. I thawed them for 8-10 hours in
a colander over a bowl. Most had been in there a long time, and
they continue to ripen even when frozen. So instead of the 3/4 cup
liquid I got when draining them, I got 1 1/2 cups. I reduced it by
2/3 to 1/2 cup.

I had a nice speckled banana to slice for the top.
I used 1 cup walnuts.
I used a 4 1/2 by 9 1/2 metal breadpan.
I used whole wheat pastry flour because I am trying to use it up.
Subbed 1/2 cup applesauce and a tsp baking powder for the eggs.
Subbed 1/2 cup vegetable shortening for the butter

I forgot to sprinkle with sugar before baking-- and although it didn't
ruin it, I think I'll sprinkle with 2 T brown sugar and 2 t cinnamon
next time.

6 Banana Bread
Adapted to 'veganize' from Americas Test Kitchen
http://www.americastestkitchen.com/r...hp?docid=25349

1 ¾ cups whole wheat pastry flour
1 teaspoon baking soda
1 tsp baking powder
1/2 teaspoon table salt
6 large very ripe bananas (about 2 1/4 pounds), peeled
½ cup vegetable shortening
½ cup applesauce
¾ cup (5 1/4 ounces) packed light brown sugar
1 teaspoon vanilla extract
1 cup walnuts , toasted and coarsely chopped (optional)
1. Heat oven to 350 degrees. Spray 9 ½ by 5½-inch loaf pan with
nonstick cooking spray. Whisk flour, baking soda, and salt together in
large bowl.
2. Place 5 bananas in microwave-safe bowl; cover with plastic wrap and
cut several steam vents in plastic with paring knife. Microwave on
high power , about 5 minutes. Transfer bananas to fine-mesh strainer
placed and allow to drain, stirring occasionally, 15 minutes (you
should have ½ to ¾ cup liquid). [or thaw 5 bananas]
3. Transfer liquid to medium saucepan and cook over medium-high heat
until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir
reduced liquid into bananas, and mash with potato masher until fairly
smooth. Whisk in butter, eggs, brown sugar, and vanilla.
4. Pour banana mixture into flour mixture and stir until just combined
with some streaks of flour remaining. Gently fold in walnuts, if
using. Scrape batter into prepared pan. Slice remaining banana
diagonally into ¼-inch-thick slices. Shingle banana slices on top of
either side of loaf, leaving 1½-inch-wide space down center to ensure
even rise. Sprinkle granulated sugar evenly over loaf.

5. Bake until toothpick inserted in center of loaf comes out clean, 55
to 75 minutes. [internal temp 200F] Cool bread in pan on wire rack 15
minutes, then remove loaf from pan and continue to cool on wire rack.
Serve warm or at room temperature.
xxxxxxx

Thanks for the pointer, Bob-- this is a keeper.

Jim

Jim wrote:

> 6 Banana Bread
> Adapted to 'veganize' from Americas Test Kitchen
> http://www.americastestkitchen.com/r...hp?docid=25349
>
> 1 3/4 cups whole wheat pastry flour
> 1 teaspoon baking soda
> 1 tsp baking powder
> 1/2 teaspoon table salt
> 6 large very ripe bananas (about 2 1/4 pounds), peeled
> 1/2 cup vegetable shortening
> 1/2 cup applesauce
> 3/4 cup (5 1/4 ounces) packed light brown sugar
> 1 teaspoon vanilla extract
> 1 cup walnuts , toasted and coarsely chopped (optional)
>
> 1. Heat oven to 350 degrees. Spray 9 ½ by 5½-inch loaf pan with
> nonstick cooking spray. Whisk flour, baking soda, and salt together in
> large bowl.
>
> 2. Place 5 bananas in microwave-safe bowl; cover with plastic wrap and
> cut several steam vents in plastic with paring knife. Microwave on
> high power , about 5 minutes. Transfer bananas to fine-mesh strainer
> placed and allow to drain, stirring occasionally, 15 minutes (you
> should have ½ to ¾ cup liquid). [or thaw 5 bananas]
>
> 3. Transfer liquid to medium saucepan and cook over medium-high heat
> until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir
> reduced liquid into bananas, and mash with potato masher until fairly
> smooth. Whisk in butter, eggs, brown sugar, and vanilla.
>
> 4. Pour banana mixture into flour mixture and stir until just combined
> with some streaks of flour remaining. Gently fold in walnuts, if
> using. Scrape batter into prepared pan. Slice remaining banana
> diagonally into ¼-inch-thick slices. Shingle banana slices on top of
> either side of loaf, leaving 1½-inch-wide space down center to ensure
> even rise. Sprinkle granulated sugar evenly over loaf.
>
> 5. Bake until toothpick inserted in center of loaf comes out clean, 55
> to 75 minutes. [internal temp 200F] Cool bread in pan on wire rack 15
> minutes, then remove loaf from pan and continue to cool on wire rack.
> Serve warm or at room temperature.
> xxxxxxx
>
> Thanks for the pointer, Bob-- this is a keeper.

Great! I'm glad it worked out. Another substitution you might have
considered would be silken tofu in place of the eggs, but if the applesauce
worked out, why do anything else?

Bob

"Bob Terwilliger" > wrote:

>Jim wrote:

-snip-
>
>Great! I'm glad it worked out. Another substitution you might have
>considered would be silken tofu in place of the eggs,

We've just started playing with tofu. I made some & that was a good
start. We've done it fried, and as 'cream cheese'.

Excellent fried-- The 'cream cheese' bore no resemblance in taste to
cream cheese-- but it suggested a whole bunch more spreadable
possibilities.


>but if the applesauce
>worked out, why do anything else?

We had a friend that was allergic to eggs so I got used to that
substitution. It is amazing how often eggs are just a gratuitous
addition, but I though they might contribute something to the rising
in this one so I added some baking powder, too.

Jim

Jim wrote:

> We've just started playing with tofu. I made some & that was a good
> start. We've done it fried, and as 'cream cheese'.
>
> Excellent fried-- The 'cream cheese' bore no resemblance in taste to
> cream cheese-- but it suggested a whole bunch more spreadable
> possibilities.

I've made a fake egg salad using tofu, and I posted the recipe here in 2005
(http://groups.google.com/group/rec.f...d8cc8ddeb7d5):

Sunny Eggless Salad or Sandwich Filling (from _The New West Coast Cuisine_,
recipe attributed to Diana Muhs at the Ashland [Oregon] Soy Works)

1 pound fresh tofu
1 tablespoon soy sauce
1 garlic clove, pressed
1/4 teaspoon turmeric
2 teaspoons Dijon mustard
1 green onion and top, thinly sliced
1/2 cup finely chopped celery
2 tablespoons fresh lemon juice (about 1/4 lemon)
Mayonnaise and/or plain yogurt to taste

Fine-cube tofu into medium bowl. Add remaining ingredients and stir to mix.
Cover and refrigerate. Will keep up to a week in the refrigerator.

BOB'S NOTE: I add black pepper, paprika, salt as needed, and sometimes
vinegar. Pickle relish would probably be okay too, as would finely-chopped
bell pepper, olives, or capers.

Bob