Peggy C's photos with the keyword: baking soda

Banana Bread put on rack to cool .. both loaves .. took one to the drum circle .. came home with an empty pan .. requests made to 'please make more?' .. - preheat oven to 350 degrees F, with rack placed in lowest position - pan sizes: 8.5 x 4.5 x 2.5 (2 loaves) or 9 x 5 x 3 (1 loaf) Recipe Ingredients: 1 c. sugar 1/4 c. unsweetened applesauce 1/4 c. butter / room temp. 1/2 c. eggs ... 2 eggs ... 1 1/2 c. mashed bananas .. 3 or 4 1/2 c. sour milk .. can use regular and just add vinegar or lemon juice to sour it 1 t. vanilla [ didn't use vanilla: used spices instead] 1 t. ginger & 1/2 t. allspice 2 c. Bob's Red Mill Gluten Free All Purpose flour 1/2 c. cornstarch [ if making w/regular wheat flour .. leave out cornstarch .. make flour amount= 2 1/2 c. all purpose flour ] 1 t. baking soda 1 c. chopped nuts [ opt ] -- but, if toasted ahead of time, taste so good Directions: In large bowl, put all dry ingredients. Mix well with spoon. [ not the nuts, yet ] For wet ingredients - mix well in a separate bowl. Combine wet ingredients into the dry; mix well. Add nuts and stir. Spoon into loaf pan [s] which have been greased on the bottom only. Bake the smaller 8.5 " pans for about 1 hour. The 9" loaf .. about 1 1/2 hrs. Note: baked 2 8.5" pans just under an hour. Toothpick inserted in center should come out clean. Remove and place on cooling rack for 10 min. Then, loosen sides of pan [s] and place top side up on rack to completely cool. Wrap tightly in plastic wrap and store at room temp. up to 4 days or refrigerate up to 10 days. Plan on making more and freezing them. ** For the Banana-Brandon topping: - slice bananas length wise & place over batter before baking - sprinkle a mix of cinnamon .. nutmeg .. ground cloves and either brown sugar or cane sugar .. this caramelizes on top. All this part is subject to how much intensity of spice you like. But, oh -- this is really good ! Would give credit to the original recipe, but have no idea where I got it. Have changed my baking to no wheat/gluten., but this one used to be made with regular flour. * all photos: © All Rights Reserved

. Banana Bread Oven at 350 deg / grease a 9x5 pan (the picture is not in a 9x5, so that is why it spilled over..now gotta clean the oven! You need: all purpose flour; baking powder; salt; baking soda; 1 stick butter; 3 eggs; salt;sugar (either brown and/or granulated);cinnamon;nutmeg;cloves (or ginger,allspice); chopped nuts; about 5 bananas total.. Combine: 2 1/3 c. all purpose flour / Gluten Free 3 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt In a large bowl, cream: 1 stick butter.. softened with 1 c. sugar... then add 3 eggs. Mix well. Mash 3 large bananas (ripe).. add to the butter mix. Add: 1 tsp. ground cinnamon 1/2 tsp. nutmeg (ground) 1/4 tsp. ground cloves (if you don't have all these, ginger and allspice can be used as a sub) Add: flour mixture.. little at a time. Mix well. Fold in 1/2cup chopped nuts (toasting them first, gives a really nice flavor) Pour mixture in 9 x 5 loaf pan. Now......... this is from Brandon [on the other side] --- make a mixture of brown sugar and/or granulated sugar and a lot of ground cinnamon. Slice more bananas and cover the entire top of the loaf. Sprinkle liberally with the cinnamon/sugar mix. Bake at 350 deg.... check at 45 min. When tester comes out clean, remove from oven (my loaf took almost a full hour). Cool in pan for 10 min., turn out on a rack to finish cooling (put wax paper beneath the rack) Enjoy! © All rights reserved