Banana Bread by calandryll

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[GBS Foods article]

Well once again I'm back to make some delicious food. Luckily this attempt came out better than my other attempt. It looks delicious and from the small amount I tasted of it, it tasted great. Now I was given this recipe by a fellow graduate student. It's from Betty Crocker and uses Bisquick, which is basically flour and leavening agents. Of course Betty Crocker kicks ass, I have an old recipe book from when my mother was married, some of the recipes in there are great.


Ingredients

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Preparation

Heat oven to 350°F. Grease bottom of 9x5x3-inch loaf pan.

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Peel your bananas, make they sure they are really ripe, as the banana ripens, due to the plant hormone ethylene it will produce more sugar. Mash into a almost smooth paste. I used about 2 and a half bananas for this. Interesting side note the bananas that you buy in the grocery store are something called triploidy, meaning they have 3 copies of all the chromosomes, this makes them sterile and will not produce any seeds. Seeds in bananas are small and black.

Bbreadmash.jpg

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Add in all of the ingredients except the Bisquick and nuts. Mix together. Doesn't that look yummy.

Bbreadmash3.jpg

Add in the Bisquick and nuts. Make sure to mix throughly.

Bbreadmix.jpg

Pour batter into the greased loaf pan. Spatula any remaining batter using your kick ass silicon spatulas. Remember the silicon can withstand temperatures up to 700F!

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Once again bust open some beer. This time beer that is cheaper than the other I was drinking. Note the twin label technology. Those brilliant canucks.

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Feed to the dog some. She really likes her beer.

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Bake for 50-60 minutes at 350F. Do the toothpick test, take a clean toothpick and stick it into the center of the loaf. When you extract it should be clean, if not continue baking. Mine baked for 55 minutes to come out perfectly golden brown.

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That's it. Of course make sure to cool about 10 minutes before extracting from the pan, and then cool before slicing.

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