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Grex Kitchen Item 72: BANANA BREAD RECIPE NEEDED FAST!!
Entered by klg on Tue May 24 15:20:36 UTC 1994:

Our secretary just volunteered to bake banana bread for us if I could find
her a recipe.  Can anyone help me out PRONTO (by 5pm today)?

13 responses total.

#1 of 13 by katie on Tue May 24 16:06:42 1994:

         BANANA BREAD

Cream 1/2 cup shortening and 1 cup sugar together. Beat 2 eggs until light
and add. Press 1 cup mashed bananas through sieve and add 1 tsp lemon
juice. Blend with creamed mixture. Sift 2 cups flour, 3 tsps baking powder,
and 1/2 tsp salt together and mix quickly into banana mixture. Add 1 cup
chopped nut meats if you like that sort of thing. Bake in greased loaf pan
at 350 degrees about 1 hr. Makes 1 1-pound loaf.

#2 of 13 by klg on Tue May 24 18:47:00 1994:

Katie:  Thank you, thank you, thank you! 
(Now, she's asking whether the bananas she has might be too "rotten."  Is
that possible?)

#3 of 13 by katie on Tue May 24 20:43:17 1994:

Bananas can be used in bread as long as they don't taste bad. Doesn't
matter what they look like.

#4 of 13 by kentn on Wed May 25 00:11:16 1994:

Recently I used some really really ripe bananas that we had figured
were so close to becoming unusable that we froze them in the deep
freeze for a year...the banana bread was fine (and the bananas were
still okay inside the peels, not nearly as bad as we had originally
guessed they were after looking at their peels).

#5 of 13 by davel on Wed May 25 01:23:53 1994:

After you freeze them (or even refrigerate them a little too much) the peels
don't tell you anything about the insides, in my experience.

Re #2: Katie is absolutely right.  In fact, as long as they aren't growing
mold or smelling rotten (*really*) the further gone the better.  (And when
we're not talking about banana bread I normally only like bananas very
underripe by most people's standards.  For bread, though, ...)

#6 of 13 by katie on Wed May 25 01:55:41 1994:

I also eat bananas only if they're slightly underripe by most people's
standards. They're so good that way, and so bad after they start to get
soft and spotty.

#7 of 13 by kentn on Wed May 25 02:59:19 1994:

The bananas mix up a lot better when they're soft...so I'd agree that
the further gone the better (although not moldy-gone).  Any comments
about adding nuts and other incidentals to a banana bread?  Or is
everyone here a banana bread purist like myself?

#8 of 13 by omni on Wed May 25 04:16:53 1994:

 Bananas should have just a few spots on them before the flavor
comes out. I have found that the ones that katie described tend to
be on the vapid side.

#9 of 13 by popcorn on Wed May 25 04:27:13 1994:

Re 7: Nuts are fine by me, but *don't* put cheese in your banana bread!
Ugh!  (Valerie's prejudice against the taste of all things with protein
and sugar is once again evident.)

#10 of 13 by davel on Wed May 25 11:56:29 1994:

What a disgusting idea.  That's *cheese* bread.

#11 of 13 by klg on Wed May 25 13:18:49 1994:

Katie-  The results are in...................................... A GREAT
recipe.  We're having a banana bread orgy here at work.  Too bad you can't
taste it, too.  Carol, our sec'y, said it was a good recipe to make.  And
she added coconut to it as her own special touch (now she says she was
just cleaning out the fridge and wanted to get rid of the coconut-   it was
too moldy, I guess).  Now were bugging her to make something else.  Any
ideas??

#12 of 13 by chelsea on Thu May 26 00:53:39 1994:

Ewww, it was too moldy so she used it in quick bread?  
Someone should pay her a real salary.

#13 of 13 by popcorn on Thu May 26 02:08:53 1994:

Re 10: Or you could call it cheesecake.

Re 11: How about Mrs. Dugan's Harvest Loaf Cake?  This is my nomination for
best dessert in the universe.  To see it, type "recipe dessert chocolate.chip"
at any cooking conference prompt.

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