Nice basic recipe; but check the liquid I only needed a couple tablespoons. My add-ins were a big chunk of roasted red bell pepper and another 4 ROASTED garlic cloves.
This makes a lovely light, moist flavorful banana bread. I like a little almond flavor for half the vanilla.
Divided into two 8X4 aluminum pans, the breads cooked for 43 minutes to perfection!
After creaming the butter and sugar; use a spoon and scraper to mix the banana in and again to fold the dry ingredients in. (In other words do not over beat) Batter will bubble a bit as you prepare the pans; spoon in without stirring out the bubbles and you will have a lighter fluffier bread.
This is SO delicious! I know this says to serve warm-we tried it straight out of the oven and it was so sour we were disappointed, but as it cools something magical happens; Perfectly sweet-tart! Fast and easy to make too. We have a walnut allergy in our home so slivered almonds were substituted. OMGosh... I have to stop eating this!
I had to sub a bit; chopped celery and onion in place of mushrooms, drumsticks, and my own seasonings in place of onion soup mix... but wow! We love it! The rice is just delicious and the meal is so easy to put together! Thanx Carol!
Nice recipe! I baked mine as muffins and used half unbleached flour and half whole wheat, just a tad dry, but that was my bad. I had 17 muffins and they baked about 18 minutes-next time I'll take them out at 15 minutes.
I had to use butter and unbleached flour but they STILL turned out great! They roll out so easily and don't stick at all. Really nice! I just needed a few so I quartered the recipe: 1 cup flour, 1/2 tsp. baking powder, 1/4 tsp. salt, 1/2 tablespoon fat and 6 tablespoons water made six medium tortillas.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.