On Mon, 20 Oct 2014 01:11:53 -0700, "Julie Bove"
> wrote:

>
> > wrote in message
> ...
> > On Sunday, October 19, 2014 12:28:37 PM UTC-4, dsi1 wrote:
> >
> >>
> >> The answer to your question is that you cannot let it ripen nearly
> >> enough.
> >
> >
> > Not true. While I like to freeze near-rotten bananas for smoothies later
> > on,
> > one should always give them a taste test before mixing or freezing, since
> > one of them MAY have gone sour, and you don't want that. (This only
> > applies
> > to those that are at least partially liquid.)
> >
> > Favorite smoothie recipe (careful, don't get addicted - bananas are
> > fattening!): frozen semi-rotten banana, milk, cocoa powder, and vanilla.
> > Or, raspberry syrup. The syrup I buy has artificial sweetener, IIRC.
> >
> > I also have a great recipe at home from a newspaper for banana bread -
> > it includes pineapple and coconut.
> >
> >
> > Lenona.
>
> Bananas are fattening? I'd be willing to bet that there are a lot of
> skinny, raw vegans who would disagree with that. Bananas are another cheap
> food. For smoothies, a lot of people wait until the bananas are the perfect
> ripeness, then chuck them in the freezer, whole. Or they cut in thick
> slices and freeze in portion packs.
>
> The smoothies that my daughter used to make had Greek yogurt, bananas,
> frozen berries, a ton of spinach and a drizzle of honey.

They are laden with sugar. Hubby's Dr. told him to cut back on the
bananas when he had to start watching his blood sugar.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Mon, 20 Oct 2014 12:12:04 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "Cheri" > wrote in message
>> ...
>> >
>> > "Ophelia" > wrote in message
>> > ...
>> >>
>> >> Not something I have ever made and it sounds wonderful!!! Please
>> >> share
>> >> your recipes???
>> >> --
>> >> http://www.helpforheroes.org.uk/shop/
>> >
>> > Really? I thought everyone made banana bread at one time or another.
>> > :-)
>>
>>
>> I have vague memories of having made some in the dim and distant past but
>> I
>> like to get favourite recipes from those who make it regularly, rather
>> than
>> just look for something on line )
>
> Oddly enough, I *can* make zucchini bread. Why that's a success and
> banana bread is not remains a mystery to me.

Is zucchini bread more like cake, similar to banana bread?


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

"sf" > wrote in message
...
> On Mon, 20 Oct 2014 01:11:53 -0700, "Julie Bove"
> > wrote:
>
>>
>> > wrote in message
>> ...
>> > On Sunday, October 19, 2014 12:28:37 PM UTC-4, dsi1 wrote:
>> >
>> >>
>> >> The answer to your question is that you cannot let it ripen nearly
>> >> enough.
>> >
>> >
>> > Not true. While I like to freeze near-rotten bananas for smoothies
>> > later
>> > on,
>> > one should always give them a taste test before mixing or freezing,
>> > since
>> > one of them MAY have gone sour, and you don't want that. (This only
>> > applies
>> > to those that are at least partially liquid.)
>> >
>> > Favorite smoothie recipe (careful, don't get addicted - bananas are
>> > fattening!): frozen semi-rotten banana, milk, cocoa powder, and
>> > vanilla.
>> > Or, raspberry syrup. The syrup I buy has artificial sweetener, IIRC.
>> >
>> > I also have a great recipe at home from a newspaper for banana bread -
>> > it includes pineapple and coconut.
>> >
>> >
>> > Lenona.
>>
>> Bananas are fattening? I'd be willing to bet that there are a lot of
>> skinny, raw vegans who would disagree with that. Bananas are another
>> cheap
>> food. For smoothies, a lot of people wait until the bananas are the
>> perfect
>> ripeness, then chuck them in the freezer, whole. Or they cut in thick
>> slices and freeze in portion packs.
>>
>> The smoothies that my daughter used to make had Greek yogurt, bananas,
>> frozen berries, a ton of spinach and a drizzle of honey.
>
> They are laden with sugar. Hubby's Dr. told him to cut back on the
> bananas when he had to start watching his blood sugar.

Yep, a small banana has around 100 calories and over 20 carbs. There's a
reason why they recommend adding bananas to shakes and things when people
are trying to up their calories, and the reason isn't just for the taste. I
like bananas and will freeze half of a small one occasionally and I like the
bananas that are just a tad green. In the Neanderthin book, he spread the
banana with a bit of almond butter and then unsweetened coconut before
freezing.

Cheri

On Mon, 20 Oct 2014 18:30:35 +0100, "Ophelia"
> wrote:

> Is zucchini bread more like cake, similar to banana bread?

Both are quick breads and quick breads are very similar to cake. The
debate rages on. Quick bread baked in a cupcake pan is called a
muffin, but cake batter that's baked in a cupcake pan is called
cupcakes. Whoda thunk?

Even odder is that I can make a decent banana cake, but still fail
miserably at banana bread (which is "heavier" than banana cake).


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Mon, 20 Oct 2014 18:30:35 +0100, "Ophelia"
> > wrote:
>
>> Is zucchini bread more like cake, similar to banana bread?
>
> Both are quick breads and quick breads are very similar to cake. The
> debate rages on. Quick bread baked in a cupcake pan is called a
> muffin, but cake batter that's baked in a cupcake pan is called
> cupcakes. Whoda thunk?
>
> Even odder is that I can make a decent banana cake, but still fail
> miserably at banana bread (which is "heavier" than banana cake).

I am sure there is nothing wrong with the cakes/breads you make

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

On Sunday, October 19, 2014 4:45:06 PM UTC-5, Cheri wrote:
> "Ophelia" > wrote in message
>
> ...
>
> >
>
> > Not something I have ever made and it sounds wonderful!!! Please share
>
> > your recipes???
>
> > --
>
> > http://www.helpforheroes.org.uk/shop/
>
>
>
> Really? I thought everyone made banana bread at one time or another. :-) I
>
> use a recipe like this.There are a ton of recipes out there, so I think you
>
> would have to decide which one you like best.
>
>
>
> 3 large extra ripe bananas about 1 1/2 cups mashed
>
> 2 cups all-purpose flour
>
> 1 teaspoon baking soda
>
> 1 teaspoon baking powder
>
> 1/2 teaspoon salt
>
> 11/2 teaspoon cinnamon
>
> 3/4 cup white sugar
>
> 1/2 cup brown sugar
>
> 1/2 cup softened butter
>
> 2 eggs, beaten
>
> 2 tsps vanilla extract
>
> 1/2 cup buttermilk
>
> 11/2 cup nuts (if making plain banana bread omit but I like it with nuts and
>
> also a few golden raisins)
>
>
>
>
>
>
>
> Instructions
>
> Preheat oven to 325.
>
>
>
> Grease and flour a loaf pan.
>
>
>
> mash bananas until creamed in bowl
>
>
>
> In another bowl, mix together flour,baking soda, baking powder, cinnamon,
>
> and salt.
>
>
>
> Cream together the butter and sugars.
>
> Beat in the eggs until combined.
>
> Fold in the bananas.
>
> Add vanilla extract and buttermilk.
>
> Beat until combined.
>
> Add the dry mixture into the wet mixture.
>
> Mix until just mixed, don't overmix.
>
> put into the prepared loaf pan.
>
>
>
> Bake in middle of oven for 1 hour or so. Toothpick should come out clean and
>
> bread should be golden on the outside.
>
> Let cool for a few minutes and then take it out of the pan and place on a
>
> rack to cool.
>
> I like mine nice and cold so I refrigerate overnight, but dh likes it warm.
>
> YMMV

My recipe also uses buttermilk. I swear, it makes the moistest banana bread ever! My recipe does not use brown sugar like yours, so I might have to try your recipe next time to see if I can improve upon my banana bread perfection. We go through a lot of banana bread at my house.

Jinx

> I also have a great recipe at home from a newspaper for banana bread -
>
> it includes pineapple and coconut.
>

Here it is:

1 cup butter
2 cups white sugar (vary with brown sugar as you please)
4 large eggs
1 cup mashed banana
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
15-16 oz. undrained crushed pineapple
1 cup shredded coconut


Grease and flour two 9" x 5" loaf pans.

Mix in the usual way, including sifting the dry ingredients.

Bake at 350 for 70 minutes.

If you like, the loaves freeze well.


Lenona.

On Monday, October 20, 2014 4:11:53 AM UTC-4, Julie Bove wrote:

>
> Bananas are fattening? I'd be willing to bet that there are a lot of
>
> skinny, raw vegans who would disagree with that. Bananas are another cheap
>
> food.

Well, here's what one source says:

http://www.shape.com/blogs/weight-lo...-ditch-bananas

"To avoid carb overload just be sure to choose 'baby' bananas, the ones
that are about the size of long fingers, or stick with a five-inch
portion."

(I assume she means one portion per day? Or what?)

There are also a few recipes, including banana muselix and banana ginger
chocolate parfait.

And, not that this is a scientific source, in "To Kill a Mockingbird,"
Jem, who wants to join the football team, has to gain a lot of weight:

....Jem was worn out from a day's water-carrying. There were at least
twelve banana peels on the floor by his bed, surrounding an empty milk
bottle.

"Whatcha stuffin' for?" I asked.

"Coach says if I can gain twenty-five pounds by year after next I can
play [football]," he said. "This is the quickest way."

- Jem and Scout Finch, in To Kill a Mockingbird by Harper Lee, Chapter 26.



Lenona.

On 10/19/2014 12:47 PM, sf wrote:
> On Sun, 19 Oct 2014 13:37:54 -0700 (PDT), dsi1 >
> wrote:
>
>> My point is that you can get an intense banana flavor in banana bread by letting the bananas rot beyond recognition. Most people are not willing to go that far.
>
> Please believe me when I say I have. They aren't liquid, but they do
> have a transparent look to them.
>
>

OK, I believe you. Mostly I was talking about folks waiting until the
banana gets a few brown spots. I don't think that's enough.

If I was making a bunch of banana bread, I'd just chop them up and stick
'em in a crock and let it ferment for a few days. That ought to be tasty!

On 10/19/2014 10:00 PM, Julie Bove wrote:
>
>
> OMG. Now I got a mental image of nuts settling. Heh!

My banana's pretty much as limp as it can be but it would be the end of
my banana bread baking days if my nuts go South.

>
> I always used a potato masher on the bananas.

That's probably the reason why your mashed potatoes taste weird.

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Mon, 20 Oct 2014 12:12:04 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "Cheri" > wrote in message
>>> ...
>>> >
>>> > "Ophelia" > wrote in message
>>> > ...
>>> >>
>>> >> Not something I have ever made and it sounds wonderful!!! Please
>>> >> share
>>> >> your recipes???
>>> >> --
>>> >> http://www.helpforheroes.org.uk/shop/
>>> >
>>> > Really? I thought everyone made banana bread at one time or another.
>>> > :-)
>>>
>>>
>>> I have vague memories of having made some in the dim and distant past
>>> but I
>>> like to get favourite recipes from those who make it regularly, rather
>>> than
>>> just look for something on line )
>>
>> Oddly enough, I *can* make zucchini bread. Why that's a success and
>> banana bread is not remains a mystery to me.
>
> Is zucchini bread more like cake, similar to banana bread?

Yes.

"dsi1" > wrote in message
...
> On 10/19/2014 10:00 PM, Julie Bove wrote:
>>
>>
>> OMG. Now I got a mental image of nuts settling. Heh!
>
> My banana's pretty much as limp as it can be but it would be the end of my
> banana bread baking days if my nuts go South.

LOL

>> I always used a potato masher on the bananas.
>
> That's probably the reason why your mashed potatoes taste weird.

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