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Banana Bread
In a large bowl beat or mash the bananas until they are almost liquid. Add the sugar, buttermilk, butter, cinnamon and egg. Beat well. Measure in the flour, baking powder, baking soda and salt. Mix well, until you have a thick, smooth batter. Turn the batter into an 8-1/2 by 4-1/2 inch loaf pan that has been coated with nonstick spray. Bake at 350° for 1 hour. The top should be brown and a stick poked down into the bread should come out clean. Remove the bread from the pan and allow it to cool for several hours before serving. This is called ripening. This bread tastes best if it is well wrapped and ripened in the refrigerator overnight. Serve with Neufchatel or Cream Cheese and piping hot tea. Makes 14 slices. Per Serving (excluding unknown items): 133 Calories; 4g Fat (27.0% calories from fat); 3g Protein; 22g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 209mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTE: To make your own sour milk pour a small splash of vinegar (about 1 or 2 teaspoons) into a measuring cup. Add enough milk to measure 3/4-cup. Stir and allow the milk to sit briefly, until it curdles. Use as directed above.
[Home] [GFCF Recipe Index] [Frugal Food Storage] [Biblical Womanhood] [Archived Recipe Index] [Links] [New Blog] [Old Fashioned Education] [Prairie Homemaker] [My Mother's Blog] GFCF = Gluten Free & Casein Free
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