Friday, November 18, 2005

Very ripe bananas

Very ripe bananas
Originally uploaded by foodchronicles.
A lot of women, after going to the market and picking out the perfect bananas, groan at the sight of these kinds of bananas. Not me, and probably not most of you!

I waited patiently for days while these beauties got ripe and soft and perfect for baking. This morning was the morning!

So I took 5 cups of flour, 2 cups of sugar, 7 tablespoons of baking powder, and 2 teaspoons of salt, and blended them together.
Dry ingredients mixed
Then I added, 1 and a half cups of whole milk, 6 tablespoons of canola oil, 2 egss, my four bananas - mashed, and 2 cups of chopped walnuts.Adding the bananas
Then just stir it up. Be careful not to beat it. You just want to mix the ingredients well with a slight touch. Don't turn it to rubber by turning it over and over and over!
Mixing well
Pour it into your pans, while preheating the oven to 350 degrees. I was able to do the large pan and three gift pans. I found the wooden pans and liners at Crate and Barrel last year and have been waiting all this time to bake up some give-aways! Don't I have the largest counter tops!Ready for the oven
Bake them for 65 minutes, checking on them about half way through. Because the way my oven bakes, I have to turn the pan half way through the baking process. At 65 minutes exactly - this is what I get: Baked!

Mmmm. Ready to eat! And, give as gifts, if you're so inclined!
Yuumy good Banana Bread