| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Bread |
16 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Flour |
| 2/3 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
c |
Fermented bananas (3 bananas) |
| 1/3 |
c |
Either shortening or butter or margarine |
| 2 |
tb |
Milk |
| 2 |
|
Eggs |
| 1/4 |
c |
Chopped nuts (optional) |
INSTRUCTIONS
From: cduff@NeoSoft.com (C. Duff)
Date: Fri, 3 Sep 1993 13:28:50 GMT
My sister-in-law makes this plain Betty Crocker recipe with fermented
bananas and it is absolutely delicious:
Start 4-5 days ahead of time and let 3 bananas ripen to the point that the
outer skins are completely black and the bananas are squishy. This is just
before the point that they start to get moldy. If white mold appears on the
skins, it's probably too late to use them, although I've seen my
sister-in-law use them when there was just a tiny bit of mold, and the
bread turned out fine.
Preheat oven to 350 degrees. Mix together 1 cup flour, sugar, powder, soda
and salt. Add bananas, margarine and milk. Beat with electric mixer on low
till blended, then on high for 2 minutes. Add eggs and remaining flour and
beat till blended. Pour into greased 8x4x2 loaf pan. Bake 55-60 minutes or
until toothpick inserted in center comes out clean. Cool 10 minutes in pan,
then remove from pan and cool thoroughly.
REQUIRES 4-5 DAYS FOR
BANANAS TO "FERMENT"
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”