On Saturday, October 18, 2014 3:46:08 PM UTC-10, wrote:
> I want to try making a loaf of banana bread. The recipe I have says "ripe"
>
> bananas. How long should I let them ripen before using them in the recipe? I
>
> assume they should be somewhat soft. How soft? Thanks.

I once made banana bread with fruit that was in an advanced state of putrefaction. The skin was totally dark and liquid was oozing out of it. It was hard to peel because the skin was falling apart. Boy, that was the best banana bread I ever made! The answer to your question is that you cannot let it ripen nearly enough.

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.

On Sunday, October 19, 2014 10:13:31 AM UTC-10, wrote:
> 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.)
>

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.

>
>
> 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.

Not something I have ever made and it sounds wonderful!!! Please share your
recipes???
--
http://www.helpforheroes.org.uk/shop/

"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

On Sun, 19 Oct 2014 14:45:06 -0700, "Cheri" >
wrote:

> I like mine nice and cold so I refrigerate overnight, but dh likes it warm.
> YMMV

I love it toasted for breakfast - toasting banana bread is one thing a
toaster oven can do better than a regular toaster.


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

"sf" > wrote in message
...
> On Sun, 19 Oct 2014 14:45:06 -0700, "Cheri" >
> wrote:
>
>> I like mine nice and cold so I refrigerate overnight, but dh likes it
>> warm.
>> YMMV
>
> I love it toasted for breakfast - toasting banana bread is one thing a
> toaster oven can do better than a regular toaster.

Yes, I don't have a regular toaster anymore. My small Black and Decker
toaster oven does toast really well, but the bigger one doesn't.

Cheri

"sf" > wrote in message
...
> On Sun, 19 Oct 2014 14:45:06 -0700, "Cheri" >
> wrote:
>
>> I like mine nice and cold so I refrigerate overnight, but dh likes it
>> warm.
>> YMMV
>
> I love it toasted for breakfast - toasting banana bread is one thing a
> toaster oven can do better than a regular toaster.

I used to make some sort of nut bread that was really good when toasted. I
got the recipe from an old cookbook. It said that it was the perfect thing
to make when you had guests over but weren't going to be there to make them
breakfast. Which was often the case when we lived on Cape Cod. My husband
often had friends over who had come up for a few days or weeks to work
somewhere on the base. They preferred staying at our house to staying at
the barracks. So I would either make that or a breakfast casserole. Because
I was rarely home at breakfast time in those days

"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 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

When I worked at the golf course, one of my bosses had a thing for bananas.
People used to complain about golfing with him as he was always pulling
bananas out of his bag to eat. And his office was frequently buzzing with
fruit flies because there were rotting bananas and peels in the trash. He
had so many bananas at home that they never got eaten in time and his wife
was constantly making banana bread. And for some reason, he decided that I
should be the recipient of it.

I'm not much of a bread lover to begin with but I especially dislike banana
bread. And my husband won't eat it either so... I used to take it to my
mother in law. But we couldn't go there every weekend as both my husband
and I sometimes had to work on weekends. So I wound up with quite a little
stash of the stuff in my freezer. I can't remember how how I got rid of it
all.

The funny thing was, my coworkers were jealous because *they* wanted the
bread. So after I found this out, I would try to find a way to give them
the bread without my boss knowing. I didn't want to hurt his feelings.

"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 )


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

Thanks very much Saved!!

I bought bananas this morning so now I just have to wait until they are
ripe - which may take some time.


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

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.


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

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

On Sun, 19 Oct 2014 21:52:44 +0100, "Ophelia"
> wrote:

>
>Not something I have ever made and it sounds wonderful!!! Please share your
>recipes???

This is the one I use, Ophelia:

http://www.horsesandheels.com/bluebe...d-lemon-glaze/

I never do the lemon glaze, though, and if I don't have sour cream on
hand I substitute yogurt.

Doris

"Doris Night" > wrote in message
...
> On Sun, 19 Oct 2014 21:52:44 +0100, "Ophelia"
> > wrote:
>
>>
>>Not something I have ever made and it sounds wonderful!!! Please share
>>your
>>recipes???
>
> This is the one I use, Ophelia:
>
> http://www.horsesandheels.com/bluebe...d-lemon-glaze/
>
> I never do the lemon glaze, though, and if I don't have sour cream on
> hand I substitute yogurt.
>

Thanks, Doris. That looks good))

Saved


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

On Mon, 20 Oct 2014 12:15:08 +0100, "Ophelia"
> wrote:

>
>
> "Doris Night" > wrote in message
> ...
> > On Sun, 19 Oct 2014 21:52:44 +0100, "Ophelia"
> > > wrote:
> >
> >>
> >>Not something I have ever made and it sounds wonderful!!! Please share
> >>your
> >>recipes???
> >
> > This is the one I use, Ophelia:
> >
> > http://www.horsesandheels.com/bluebe...d-lemon-glaze/
> >
> > I never do the lemon glaze, though, and if I don't have sour cream on
> > hand I substitute yogurt.
> >
>
> Thanks, Doris. That looks good))
>
I've found that sour cream and yogurt are absolutely interchangeable,
as are buttermilk and keifer. I have been known to substitute butter
milk or keifer for sour cream or yogurt without changing any
proportions and the end result is always delicious.



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

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.


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

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!

> 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.

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 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 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.

> 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.