Monday, October 31, 2011


I hoard bananas and let them turn black. Then I put said black bananas in my freezer (to Boyfriend's dismay) and leave them there for about 6 months while I pretend that I'm going to make banana bread every weekend.

Well.....consider this "once every 6 months".
 Don't worry, I didn't put the shaving cream in the bread.....or the pumpkin for that matter.

 The banana bread twist....dried strawberries...mmmm strawberry banana bread
 Can't go into the oven without pumpkin pie spice and some splenda

Some strawberries snuck to the top!

Here's the recipe I used
Healthy Banana Bread


Combine in a large bowl:
2 c flour
1/2 tsp salt
1/2 tsp soda
1 tsp baking powder
Combine separately:
3 lg very ripe bananas (about 1&1/2c) - mashed
2 eggs
*1/2 c brown sugar or sucanat
1/2 c milk or substitute
zest of a lemon or orange (optional)
2 tsp vanilla or 1 Tbsp dark rum
Mix wet and dry until just incorporated.

Pour into a generously greased and dusted loaf pan - any smallish pan will work.
Bake at 350 for about 50 min - a toothpick inserted in center should come out clean.
Wait 10 minutes before removing from pan and placing on a rack to cool.
Enjoy :-)

* For sugar-free or a lower-sugar banana bread, replace the sugar with 1/3c of unsweetened fruit juice concentrate (apple, orange, white grape), agave syrup, maple syrup or honey.

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