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.

On 10/18/2014 9:46 PM, 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.
>
My mother always told me to let the peels get slightly speckled before
using the bananas to make banana bread. You want the bananas to be easy
to mash.

Jill

> wrote in message
...
>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.

Very soft. Like mush. How long depends on a variety of factors.

On 10/19/2014 12:02 AM, Julie Bove wrote:
>
> > wrote in message
> ...
>> 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.
>
> Very soft. Like mush. How long depends on a variety of factors.

I like them mushy too. Unfortunately, I live in a warm, humid clime, and
the difference between mush and moldy seems to be just a few hours, so I
have to err on the side of firmness.

On Sat, 18 Oct 2014 22:31:17 -0400, jmcquown >
wrote:

> On 10/18/2014 9:46 PM, 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.
> >
> My mother always told me to let the peels get slightly speckled before
> using the bananas to make banana bread. You want the bananas to be easy
> to mash.
>
People say banana bread is easy. I beg to differ. I have never
gotten it right! There's always banana that settles to the bottom.



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

On 10/19/2014 1:24 AM, sf wrote:
> On Sat, 18 Oct 2014 22:31:17 -0400, jmcquown >
> wrote:
>
>> On 10/18/2014 9:46 PM, 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.
>>>
>> My mother always told me to let the peels get slightly speckled before
>> using the bananas to make banana bread. You want the bananas to be easy
>> to mash.
>>
> People say banana bread is easy. I beg to differ. I have never
> gotten it right! There's always banana that settles to the bottom.
>
>
>

That's odd; I have never heard of that problem, and I make a loaf or so
every couple of weeks. Maybe you are not pureeing the banana enough?

On Sun, 19 Oct 2014 01:57:10 -0400, Travis McGee >
wrote:

> That's odd; I have never heard of that problem, and I make a loaf or so
> every couple of weeks. Maybe you are not pureeing the banana enough?

How would I know what the problem is???? I'm the only person I know
who can't make decent banana bread. Even people who brag about being
non-cooks can make it.


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

On 10/19/2014 2:20 AM, sf wrote:
> On Sun, 19 Oct 2014 01:57:10 -0400, Travis McGee >
> wrote:
>
>> That's odd; I have never heard of that problem, and I make a loaf or so
>> every couple of weeks. Maybe you are not pureeing the banana enough?
>
> How would I know what the problem is???? I'm the only person I know
> who can't make decent banana bread. Even people who brag about being
> non-cooks can make it.
>
>

I bet I know what the problems is; it's very common with beginning
bakers. You need to remove the peel from the bananas before you add them
to the batter.

No need to thank me.

On Sun, 19 Oct 2014 02:40:03 -0400, Travis McGee >
wrote:

> On 10/19/2014 2:20 AM, sf wrote:
> > On Sun, 19 Oct 2014 01:57:10 -0400, Travis McGee >
> > wrote:
> >
> >> That's odd; I have never heard of that problem, and I make a loaf or so
> >> every couple of weeks. Maybe you are not pureeing the banana enough?
> >
> > How would I know what the problem is???? I'm the only person I know
> > who can't make decent banana bread. Even people who brag about being
> > non-cooks can make it.
> >
> >
>
> I bet I know what the problems is; it's very common with beginning
> bakers. You need to remove the peel from the bananas before you add them
> to the batter.
>
> No need to thank me.

No problem, I won't.


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

"Travis McGee" > wrote in message
...
> On 10/19/2014 1:24 AM, sf wrote:
>> On Sat, 18 Oct 2014 22:31:17 -0400, jmcquown >
>> wrote:
>>
>>> On 10/18/2014 9:46 PM, 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.
>>>>
>>> My mother always told me to let the peels get slightly speckled before
>>> using the bananas to make banana bread. You want the bananas to be easy
>>> to mash.
>>>
>> People say banana bread is easy. I beg to differ. I have never
>> gotten it right! There's always banana that settles to the bottom.
>>
>>
>>
>
> That's odd; I have never heard of that problem, and I make a loaf or so
> every couple of weeks. Maybe you are not pureeing the banana enough?

I've never had that problem either.

On Sat, 18 Oct 2014 21:46:08 -0400, 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.

Doesn't matter too much. Banana bread was just always a good way to
use up a few over ripe bananas.

John Kuthe...

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

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 Saturday, October 18, 2014 7:24:41 PM UTC-10, sf wrote:
> On Sat, 18 Oct 2014 22:31:17 -0400, jmcquown >
>
> wrote:
>
>
>
> > On 10/18/2014 9:46 PM, 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.
>
> > >
>
> > My mother always told me to let the peels get slightly speckled before
>
> > using the bananas to make banana bread. You want the bananas to be easy
>
> > to mash.
>
> >
>
> People say banana bread is easy. I beg to differ. I have never
>
> gotten it right! There's always banana that settles to the bottom.
>
>

The batter should be thick enough so that nothing is going to be settling, not even your nuts. Make sure that you don't overbake.

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

In article >, says...
>
> "Travis McGee" > wrote in message
> ...
> > On 10/19/2014 1:24 AM, sf wrote:
> >> On Sat, 18 Oct 2014 22:31:17 -0400, jmcquown >
> >> wrote:
> >>
> >>> On 10/18/2014 9:46 PM, 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.
> >>>>
> >>> My mother always told me to let the peels get slightly speckled before
> >>> using the bananas to make banana bread. You want the bananas to be easy
> >>> to mash.
> >>>
> >> People say banana bread is easy. I beg to differ. I have never
> >> gotten it right! There's always banana that settles to the bottom.
> >>
> >>
> >>
> >
> > That's odd; I have never heard of that problem, and I make a loaf or so
> > every couple of weeks. Maybe you are not pureeing the banana enough?
>
> I've never had that problem either.

Sorry to hear that Julie.. what are you going to do about it?

Janet UK

sf wrote:
>
>People say banana bread is easy. I beg to differ. I have never
>gotten it right! There's always banana that settles to the bottom.

Looks like the entire banana boat settled to sf's bottom! LOL-LOL
http://www.youtube.com/watch?v=iMTNT_BzkdA

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/

On Sunday, October 19, 2014 12:46:41 PM UTC-4, Janet wrote:
> In article >, says...
>
> >
>
> > "Travis McGee" > wrote in message
>
> > ...
>
> > > On 10/19/2014 1:24 AM, sf wrote:
>
> > >> On Sat, 18 Oct 2014 22:31:17 -0400, jmcquown >
>
> > >> wrote:
>
> > >>
>
> > >>> On 10/18/2014 9:46 PM, 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.
>
> > >>>>
>
> > >>> My mother always told me to let the peels get slightly speckled before
>
> > >>> using the bananas to make banana bread. You want the bananas to be easy
>
> > >>> to mash.
>
> > >>>
>
> > >> People say banana bread is easy. I beg to differ. I have never
>
> > >> gotten it right! There's always banana that settles to the bottom.
>
> > >>
>
> > >>
>
> > >>
>
> > >
>
> > > That's odd; I have never heard of that problem, and I make a loaf or so
>
> > > every couple of weeks. Maybe you are not pureeing the banana enough?
>
> >
>
> > I've never had that problem either.
>
>
>
> Sorry to hear that Julie.. what are you going to do about it?
>
>
>
> Janet UK

Uh-oh. There's a vortex a-comin' ---somehow.

On Sun, 19 Oct 2014 09:33:26 -0700 (PDT), dsi1 >
wrote:

> The batter should be thick enough so that nothing is going to be settling, not even your nuts. Make sure that you don't overbake.
>
My batter is always thick and the nuts never settle. I thought maybe
I was under-baking (even though the toothpicks were clean and it
pulled away from the sides of the pan), so I used my instant read
thermometer last time and pulled it out at 200°. I thought I'd nailed
it, but noticed there was still a thin layer of "banana" (for lack of
a better term) at the bottom. It wasn't as deep as usual, but it was
still there. I've decided that banana bread is a nice thing to be
gifted with from now on.


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

"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 02:40:03 -0400, Travis McGee >
wrote:

>On 10/19/2014 2:20 AM, sf wrote:
>> On Sun, 19 Oct 2014 01:57:10 -0400, Travis McGee >
>> wrote:
>>
>>> That's odd; I have never heard of that problem, and I make a loaf or so
>>> every couple of weeks. Maybe you are not pureeing the banana enough?
>>
>> How would I know what the problem is???? I'm the only person I know
>> who can't make decent banana bread. Even people who brag about being
>> non-cooks can make it.
>>
>>
>
>I bet I know what the problems is; it's very common with beginning
>bakers. You need to remove the peel from the bananas before you add them
>to the batter.
>
>No need to thank me.

That was a good one Travis, you can come clean my monitor now. ;-)

koko

--

Food is our common ground, a universal experience
James Beard

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

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.

"Janet" > wrote in message
t...
> In article >, says...
>>
>> "Travis McGee" > wrote in message
>> ...
>> > On 10/19/2014 1:24 AM, sf wrote:
>> >> On Sat, 18 Oct 2014 22:31:17 -0400, jmcquown >
>> >> wrote:
>> >>
>> >>> On 10/18/2014 9:46 PM, 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.
>> >>>>
>> >>> My mother always told me to let the peels get slightly speckled
>> >>> before
>> >>> using the bananas to make banana bread. You want the bananas to be
>> >>> easy
>> >>> to mash.
>> >>>
>> >> People say banana bread is easy. I beg to differ. I have never
>> >> gotten it right! There's always banana that settles to the bottom.
>> >>
>> >>
>> >>
>> >
>> > That's odd; I have never heard of that problem, and I make a loaf or so
>> > every couple of weeks. Maybe you are not pureeing the banana enough?
>>
>> I've never had that problem either.
>
> Sorry to hear that Julie.. what are you going to do about it?
>
> Janet UK

What? You want me to have screwed up banana bread?

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

On Sun, 19 Oct 2014 19:48:50 -0700, "Cheri" >
wrote:

>
> "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.
>
Agree that a two slice toaster ovens toast just like a regular toaster
(+ it bakes), but I haven't owned one in years. What I did have were
GE or whatever brand it was that spun off their small appliance
division and sold it to Black & Decker. When B&D put a two slice
toaster oven out under their name, it was just a piece of crap for a
very long time and I didn't want to waste my money on them. Then I
noticed a few years ago that their 2 slice toaster ovens seemed to be
better made, but my kids had grown up and I had no desire for a
toaster oven anymore.


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

"dsi1" > wrote in message
...
> On Saturday, October 18, 2014 7:24:41 PM UTC-10, sf wrote:
>> On Sat, 18 Oct 2014 22:31:17 -0400, jmcquown >
>>
>> wrote:
>>
>>
>>
>> > On 10/18/2014 9:46 PM, 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.
>>
>> > >
>>
>> > My mother always told me to let the peels get slightly speckled before
>>
>> > using the bananas to make banana bread. You want the bananas to be
>> > easy
>>
>> > to mash.
>>
>> >
>>
>> People say banana bread is easy. I beg to differ. I have never
>>
>> gotten it right! There's always banana that settles to the bottom.
>>
>>
>
> The batter should be thick enough so that nothing is going to be settling,
> not even your nuts. Make sure that you don't overbake.

OMG. Now I got a mental image of nuts settling. Heh!

I always used a potato masher on the bananas.

"sf" > wrote in message
...
> On Sun, 19 Oct 2014 09:33:26 -0700 (PDT), dsi1 >
> wrote:
>
>> The batter should be thick enough so that nothing is going to be
>> settling, not even your nuts. Make sure that you don't overbake.
>>
> My batter is always thick and the nuts never settle. I thought maybe
> I was under-baking (even though the toothpicks were clean and it
> pulled away from the sides of the pan), so I used my instant read
> thermometer last time and pulled it out at 200°. I thought I'd nailed
> it, but noticed there was still a thin layer of "banana" (for lack of
> a better term) at the bottom. It wasn't as deep as usual, but it was
> still there. I've decided that banana bread is a nice thing to be
> gifted with from now on.

I quit making it as nobody would eat it but then I discovered that Angela
has been buying it at school. No telling what it actually is though.

> 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.

"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.

"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
...
>
> "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.

I was looking at toaster reviews and it seems that many have issues. I had
one that I loved. It had something called a "bread brain". The toast was
always perfect. And while it still worked, it had reached a state of
looking really decrepit. I replaced it with a Hello Kitty toaster that
while cute, wasn't so great. If you used the cheap white bread, it would
toast Hello Kitty's face into your bread. The end result was slightly dried
out bread with only a little toasty bit.

My current toaster has 4 wide slots but I find that if I put in two pieces
of bread, each will get toasted a different amount and each side different.
And many times I have to put the bread back down for part of a cycle to get
it the way I want it. The plus side is that it has never burned anything.

"sf" > wrote in message
...
> On Sun, 19 Oct 2014 19:48:50 -0700, "Cheri" >
> wrote:
>
>>
>> "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.
>>
> Agree that a two slice toaster ovens toast just like a regular toaster
> (+ it bakes), but I haven't owned one in years. What I did have were
> GE or whatever brand it was that spun off their small appliance
> division and sold it to Black & Decker. When B&D put a two slice
> toaster oven out under their name, it was just a piece of crap for a
> very long time and I didn't want to waste my money on them. Then I
> noticed a few years ago that their 2 slice toaster ovens seemed to be
> better made, but my kids had grown up and I had no desire for a
> toaster oven anymore.

I would love to have a kitchen that was big enough to hold a lot of small
appliances like that. The only place I lived that could have housed those
things was in Alameda where I had a strange section of counter top between
the counter and the stove. Perhaps it was intended for the microwave but I
wound up putting that in the corner so that Angela wouldn't mess with it. I
kept my Crock-pot there. Only had two in those days. I larger one and a
small one for dips. Also the toaster and a coffee pot which was rarely
used. Oh yes and the blender. I used to make a lot of smoothies in those
days. But there was plenty enough room to have put a food processor, stand
mixer and even a toaster oven.

Right now some of my small stuff isn't even in the kitchen. Some is in the
dining room.

"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/

"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/

In article >, says...
> >> I've never had that problem either.
> >
> > Sorry to hear that Julie.. what are you going to do about it?
> >
> > Janet UK
>
> What? You want me to have screwed up banana bread?


No, I was sorry to hear you missed out on the material for umpteen
posts about banana problems

But I see you're doing something about that :-(

Janet

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 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.