Monday, September 24, 2007
A bit of a healthier banana bread recipe
--Banana Bran Bread
Banana Bran Bread
Best Recipes From The Backs of Boxes, Bottles, Cans and Jars Copyright 1979, 1981, 1982
1/3 cup shortening
2/3 cup honey
¾ cup Elam’s Bran
1 cup ripe banana pulp
1½ cups all-purpose flour
2¼ tsp. baking powder
½ tsp. salt
Thoroughly blend the first five ingredients in a bowl. Sift together and add flour, baking powder and salt. Pour into a greased 8 ½ x 4 ½ x 2 ½ -inch loaf pan. Bake at 350 degrees F for 1 hour, until done. Cool on wire rack. Makes 1 loaf.
I'd like to have something more exciting than this to show you on a Monday but I didn't get any cooking done this weekend. I wanted to cook but sometimes other chores have to come first. This bread was from last weekend when I had a few bananas to use up. I always have plenty of honey (I can't resist the big bottle from Costco) and wheat bran is a staple here too.
The honey gave this a bit of a different taste than something sweetened with sugar. At first I wasn't used to it but it grew on me. I froze this right away, in slices, since I was afraid it might dry out. I'm not sure if a baked good with bran is actually any drier than usual but that's my perception, right or wrong.
This cookbook has been around for a long time. I think an old roommate might have owned it. It's very familiar but it wasn't one that my mother had (she has a 'brand name' cookbook but not this one). I don't know why it's taken me so long to buy this. I think I'll be trying quite a few recipes from this book.
Blast From The Past: Sour Cream Corn Bread from January 2007. Yikes! I just pulled out the rest of this from the freezer to use in a recipe tomorrow. That's probably a bit longer than recommended to keep a baked good frozen but it looked fine.
Question of the Day: Do you freeze baked goods? How long do you feel a baked good lasts in the freezer?