Thursday, January 24, 2008
My last two posts dealt with some of the negativity out there regarding food allergies. So I thought it was time to lighten up and talk about baking, which many families of nut-allergic kids do frequently, since bakeries are generally a no-no.
Also, it's cold here in the Midwest! Baking will at least warm us all up.
Here is the recipe I used the other day. It's a slightly modified version of one I discovered in the Good Housekeeping Cookbook and is the best one I've ever tried. My family demolished it in 2 days. Enjoy!
Banana Bread (nut-free)
Ingredients:
2 -1/2 cups all-purpose flour (may substitute up to 1 cup of whole wheat flour for the plain flour)
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups mashed very ripe bananas (about 3 medium)
1/4 cup milk
2 teaspoons vanilla extract
1/2 cup butter (1 stick), softened
1 cup sugar
2 large eggs
1. Preheat oven to 350 degrees F. Evenly grease 9" x 5" metal loaf pan. In medium bowl, combine flour, baking powder, salt and baking soda. In small bowl, combine bananas, milk and vanilla.
2. In large bowl, with mixer at medium speed, beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Reduce speed to low; alternately add flour mixture and banana mixture, beginning and ending with flour mixture, occasionally scraping bowl with rubber spatula. Beat until just blended.
3. Pour batter into prepared pan. Bake until toothpick inserted in center comes out clean, about 1 hour, 10 minutes. (Check after 1 hour for doneness.) Cool in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack. Makes 1 loaf; 16 slices.