Wednesday, April 09, 2008
Another Best Banana Bread Recipe - Shared from a Reader
This one sounds like a keeper, all! I extend warm thanks to Jeanette for taking the time to share this recipe. :) Sounds great. Now, here is Jeanette's email she submitted...
Here is a recipe I've used for years. I make it a lot at my job at the
local hospital/nursing home kitchen when we have overripe bananas. I
like the idea that it uses salad oil. At home I use a little ground
flax seed & sometimes substitute a little whole wheat flour. It's a
soft batter. Our nursing home residents really like this one & is
always a popular breakfast choice. Jeanette from Montana
Easy Banana Bread
1/2 cup salad oil
1 cup sugar, white or brown
2-3 overripe bananas, mashed
2 eggs, add 1 at a time
3 tablespoons milk, orange or apple juice
1 tsp vanilla
1/2 teaspoon salt
1 tsp soda
1/2 tsp baking powder
2 cups flour
1 cup chopped walnuts or pecans
Options: coconut, raisins, craisins
Mix in order taking care not to overbeat with mixer. Dry ingredients can
be sifted
together before adding if you want to.
Spray 1 loaf pan, line bottom with a strip of parchement paper
or waxed paper, or foil to ensure easy removal. Bake 350 degrees
55-65 minutes testing with toothpick for doneness.Labels: banana bread recipe, easy banana bread, family favorites, favorite recipes, frugal recipes
Posted by HappySlob ::
11:20 AM ::
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Friday, November 02, 2007
Healthy Pumpkin Muffins - a Great Recipe to Keep
This is a fantastic, healthy pumpkin muffin recipe! Try using Egg Beaters or other egg white replacements instead of having to crack open 4 eggs and only use the white...It also is a whole grain recipe, using all whole wheat flour. If you don't like the taste or texture of regular whole wheat flour (which I actually LOVE), then try using whole wheat pastry flour instead. Bob's Red Mill has a wide assortment of other whole grain flours, if like me, you're trying to avoid all purpose white flour altogether.
Also has no refined sugar! This is definitely a keeper recipe.
WHOLE WHEAT PUMPKIN MUFFINS
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3/4 c. canned pumpkin
4 egg whites
1/2 c. honey
1/2 c. apple juice concentrate
1 1/2 c. whole wheat flour
1 tsp. pumpkin pie spice
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 c. walnuts, chopped
1/2 c. raisins
In a large bowl, combine all ingredients and mix well. (I would suggest instead that you do the traditional muffin making method -- dry ingredients in one bowl, all wet in the other. Then pour liquids into the dry ingredients, and mix just until combined - don't overmix or you'll have tough muffins.)
Pour into muffin tins sprayed with non-stick. (Avoid the non-stick spray. Just use a bit of butter or a little oil to butter the pans. I'm not a big fan of cooking sprays...just look at the ingredients that go into that can, and you'll see why!)
Bake at 425degrees for 15 to 20 minutes. Very good.Labels: avoid white flour, best muffins, favorite recipes, no processed sugars, no white flour, nonstick spray, whole grain baking, whole wheat muffins, whole wheat recipes
Posted by HappySlob ::
8:37 AM ::
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