tmfm cooking me
TRANSCRIPT
Recipe1 ½ C Mashed Bananas1/3 C Vegetable Oil2 Large Eggs½ C Water1 tsp Vanilla2 C Flour1 tsp Baking Soda1 tsp Baking Powder½ tsp Cinnamon½ tsp Nutmeg1 C Chopped nuts
oBeat together mashed banana, oil, water, and eggs until creamy.
oAdd Vanilla to the wet ingredients.
oMix flour, baking soda, baking powder, and spices in a separate bowl.
oAdd dry ingredients to wet ingredients and beat well until wet and bubbly.
oSpoon batter in to oiled and floured 9x5 loaf pan.
oBake at 325°F oven for 45 minutes or until a toothpick comes out clean. Cool in the pan completely on a rack before slicing.
Helpful tip: Use a simple fork to mash your bananas. A fork does a great job on the banana with no special equipment and no added expense.
Batter will begin to bubble and swell from the baking soda and baking powder. You need these bubbles to make a beautifully moist quick bread with a light, but firm texture. Without the bubbles, your bread will become dense and dry.
Now that everything is well blended, carefully fold your finely chopped nuts into the batter. Make sure to give it a good stir so they distribute evenly throughout the bread.
Carefully pour your fluffy batter into your greased and floured pans. Try to keep the batter off the edges!
Times up, pull your bread out! The top is golden-brown and crispy and makes a beautiful crunch sound when you push the toothpick through. The inside is moist and light. Place it on a cooling rack still in the pan.
After the bread cools, turn the pan over and it will pop right out as long as you have oiled and floured your pans well.