So it’s been over a month since I posted on here last. It’s been a busy month, but I think I’ll make another post to tell everyone what’s been happening!
I’m sure, the exact recipe in the Betty Crocker Cookbook for Banana Bread was good enough, but frankly, I like to improvise!
1 1/4 cup sugar (I used brown sugar)
1/2 cup butter or margarine
2 large eggs (I forgot to add these!)
1 1/2 cups mashed bananas (I used 4)
1/2 buttermilk (another opps here, but it worked used a tablespoon of vinegar and filled the rest of a cup up with milk — more than the recipe called for, but I wasn’t paying that much attention!)
1 teaspoon vanilla
2 1/2 cups of flour
1 teaspoon baking soda
Cinnamon to taste — that one’s all me, Betty Crocker doesn’t put this in her recipe!
When baking, I always add my eggs last, why, because I like to taste things while I’m making them (i.e. why I forgot the eggs this time). Mix together sugar and margarine/butter. Stir in bananas, buttermilk (or vinegar and milk), vanilla, and baking soda, (why, that’s just how I did it!). It was pretty much a liquid by that point, which concerned me at the time, but it turned out well! Add flour and mix. Divide the batter into two bread pans. Bake about an hour to an hour and fifteen minutes, but check it often. I never look at the time on recipes, why because I hate to burn things! I would rather check then worry about it coming out burned.
Miss Betty Crocker has a different recipe for Zucchini Bread, but frankly, I’d use the same ingredients I did for the banana bread, just change the banana to zucchini (about 3 cups!). You can change the banana to just about anything really. Pumpkin Bread would be really good with this recipe, but I would add pumpkin pie spice to that!
Okay, enough with the recipes, time for the next post! Oh and here’s a picture of the bread after it was mostly devoured by my family and our friends!