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Tuesday, November 23, 2010

Anti-recipe #22 the best banana bread ever

And I say its the best because its not my recipe HA. Well, its mine with some tweaks.

First off. You know that last banana that no one eats and gets too bruised and you toss it in the garbage? Just toss it in the freezer! Peel and all! When you have three of them take them out, let them thaw overnight and make this banana bread! Now, yes, they will be a disgusting black slimy glob when you squeeze the super nasty banana out of the peel (its really gross, I want to prepare you) but these kind of overripe bananas really make the best bread. So, its worth the momentary nasty. And I must say I was unable to eat bananas for years after overdosing on them while living in the Amazon (my past adventurous life, although raising a 4 year old who draws circles on his chest, feet, and hands with markers and solemnly says "I AM ironboy" is its own adventure right??) I was staying with some missionaries in a tribal village and rather than offer handouts of clothes donated we would trade a bunch of bananas or a bowl of papaya for a shirt, etc. We had so many bananas - and we couldn't just throw them out!! - we challenged each other to eat 5 a day. Umm, that is a lot of bananas. I would cringe at night passing the storage room, the smell of rotting bananas wafting through the house. Ugh. A sack of avacado or papaya was more welcome! Ok. In any case. All that to say, this is good banana bread. Insert smiley face guy.

Ok, directions.

The original recipe comes from my favorite cookbook ever "How to Cook Everything," by Mark Bittman. I substitute coconut for coconut oil, half the butter, half the sugar, omit nuts (allergies in our house) and now, use Pamela's Baking Mix instead of flour.

So. Squeeze out nasty gushy bananas into big bowl. Add in 1/4 cup coconut oil and half a stick of butter. Mix. Add two eggs and 1/2 cup of sugar, plus a little brown sugar (or maybe some honey) Add in a tsp vanilla and some salt. Cream all this well. Mix in two cups of the Pamela's baking mix. (Which I just discovered also makes a wonderful pie crust! Yippee!) This is the same mix I mention in the cookie recipe. For you flour-people use 1/2 cup wheat flour and 1 and a half cup regular flour (or half and half of each.) Plus 1 and a half tsps baking powder (Pamela's mix already has leavening agents in it)

Bake at 350 in a WELL greased 5x9 loaf pan (or 12 muffins or 2 smaller loaves-i usually do this then freeze one in an old bread bag for later.)

Bake for 45-60 minutes (until browned and a knife point comes out clean from center of loaf)

And of course as an anti-recipe lots of variations are possible and encouraged! Add chocolate chips. Use honey. Or forget the bananas, add applesauce and cinnamon, or pumpkin and ginger! Lots of possibilities!

My fav way to eat this is toasted the next morning with peanut butter. Y U M M Y.

Lots of baking madness planned for this week. Will post my pie recipes! Including my world famous brown sugar pie... well, my dad likes it anyway.

Ok. Hand cramping up. Blackberry blogging is getting old.


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