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Old 11-21-2007, 09:17 AM
 
Location: in drifts of snow wherever you go
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Great recipe on Joy of Baking

You must remember to gently fold wet and dry ingredients together. This is the KEY to making good banana bread. Fold the ingredients until they are just combined together. If you over stir, the bread comes out rubbery. Remember you can mash a banana with a fork and a little lemon juice in a bag and freeze it for several months.

All this information is on the website.

greenie
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Old 11-21-2007, 04:15 PM
 
Location: Oxford, England
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Thank you so much for everyone for their help. Much appreciated, now I must summon the courage to try them all !
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Old 11-21-2007, 04:29 PM
 
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Quote:
Originally Posted by GreenMachine View Post
Remember you can mash a banana with a fork and a little lemon juice in a bag and freeze it for several months.
great idea
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Old 11-23-2007, 03:38 PM
 
Location: San Francisco Bay Area
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Quote:
Originally Posted by heyheyheyhey View Post
great idea
I agree wholeheartedly. Especially when you consider how important the ripeness of the bananas are to the bread. There's only a couple days window on the ripeness of the bananas where they'll make great bread. Most people seem to either just buy bananas and throw them in no matter how green they are or they decide to salvage overripe (and horribly brown) bananas in bread. Using either will get you a bread that is much less than what it could be.
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Old 11-25-2007, 10:37 PM
 
Location: Southeast Idaho
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Quote:
Originally Posted by ImRandy View Post
I agree wholeheartedly. Especially when you consider how important the ripeness of the bananas are to the bread. There's only a couple days window on the ripeness of the bananas where they'll make great bread. Most people seem to either just buy bananas and throw them in no matter how green they are or they decide to salvage overripe (and horribly brown) bananas in bread. Using either will get you a bread that is much less than what it could be.
I agree that the ripeness must be "just right". However if you buy green, you can speed up the aging process by putting then in a brown paper bag for a few days.
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Old 11-25-2007, 11:55 PM
 
Location: Oxford, England
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Thanks for all the tips. I'm taking notes.
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Old 11-27-2007, 10:56 AM
 
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Default pans

I am planning on making several types of "bread" for christmas presents and wondered if anyone can tell me how to adjust the baking times. I am making them in the small foil pans and most recipes call for the regular size 5X9 loaf pans. I hate to waste any to test baking times and thought someone here may know already!
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Old 11-27-2007, 11:23 AM
 
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I don't know exactly for the small pans - but I make my banana bread in muffin tins sometimes and cook it at 350 for 20min....
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Old 11-27-2007, 11:26 AM
 
Location: Journey's End
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Here's some conversions that might help:

pantry_substitutes_pansizes1

My trusty converter book appears to be agoner. Sad!
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Old 11-28-2007, 02:18 PM
 
Location: Coastal Georgia
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You have enough good recipes already, but I'm including this one because it is SUPER moist and very good (and I had it right in front of my computer anyway).

1 3/4 cups flour
1 1/2 cups
1 teas. baking soda
1/2 teas. salt
2 eggs
2-3 ripe bananas (1 cup), mashed
1/2 cup oil
1/4 c. + 1 Tbls buttermilk (I've used regular milk)
1 teas. vanilla
1 cup chopped nuts (optional)

Fill muffin cups or loaf pan no more than 3/4 full. Bake at 325 for 1 hour 20 mins. or less for muffins, until tester comes out clean.
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