Sorry but I am in an unexplained funk. Forcing myself to get busy but quite unmotivated without any understanding of why. Today I was able to force myself to process about 10 pounds of fresh tomatoes from the garden and get them into the freezer if for no other reason than I can't stand waste! Then I got myself to bake Banana Bread. Again only because I cannot stand to see anything go to waste and there were 5 bananas longing for something to become. Happily I have three large and beautiful loaves of the the most delicious bread. One to eat and two for the freezer. Double wrapping in plastic wrap then into a freezer bag keeps it beautifully for another day. This is a recipe I adapted from a Martha Stewart Baking Book I checked out from the library a couple of years ago. It is indeed delicious if you like the ingredients listed. If you hate coconut though you should probably pass! This recipe yields 3 large loaves. One for now and two for the freezer or to share. Great recipe for gift giving.
My new challenge today has been to list items on E-Bay for sale for my husband. Happily I already have a bid and 13 views and it has only been a couple of hours. Maybe the challenge of keeping track of something new will snap me back to my normal routine of busy productive days.
Ingredients for the Best Banana Bread:
6 C. flour
2 t. baking soda
1 1/2 t. salt
6 large eggs
4 C. sugar
2 2//3 C. vegetable oil
2 T. vanilla
2 T. dark rum
1 t. nutmeg
3 C. masked ripe bananas (5-6)
2 C. shredded coconut
2 C. pecan bits
1 C. buttermilk
1/4 C. demerara sugar
nonstick cooking spray
Preheat the oven to 350 degrees F. Prepare 3 large loaf pans with nonstick baking spray and set them aside. Whisk together the flour, salt, and baking soda and set aside.
Use the paddle attachment to a stand mixer and beat the eggs in a large bowl. Add the sugar and oil and beat at medium low speed to combine. Beat in the flour mixture. Add the vanilla, rum, nutmeg, banana, coconut, pecans, and buttermilk and beat just to combine.
Pour the batter evenly into the pans smoothing the tops.
Sprinkle the sugar evenly over the loaves for a delightful crisp topping. Bake 60-70 minutes until a pick comes out clean when tested. Cool 10 minutes and remove from pans.
Cool completely on racks and store in plastic at room temperature for up to a week, or double wrap and freeze for up to 3 months. Yield 3 large loaves.
1 comment:
I love your twist on Banana Bread. I can't wait to try it. It sounds sort of Jamaican with rum added. Did you know that you can freeze bananas, in their skins, so if you don't have time to bake them up you can keep them for another day? Good luck with eBay! I've bought but have yet to take the plunge on selling.
Post a Comment