Thursday, August 31, 2006

Weekly Recipe

I'll be the first to admit it - I'm no Martha. I'm not even Not Martha. But I am becoming slightly domesticated, and I thought I'd share the good news.

It wasn't too long ago that I caught bread on fire as it was warming in the oven. Seriously. Living on an island with limited take-out options, however, has kicked me into gear and made me a much better cook. I suppose I could only get better...I couldn't get any worse!

The first recipe is one I've perfected, because I make it so often. Bananas go pretty fast around here, and we all know mushy bananas are no good on cereal. So I found a better use for them.

Grandma's Banana Bread
1 1/2 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon (more or less, depending on your taste)
1/8 teaspoon salt
2 slightly beaten egg whites
1 cup mashed bananas (about 4 bananas...way past ripened)
3/4 cup sugar
1/4 cup apple sauce (or vegetable oil)
1/2 to 1 cup chopped walnuts

In a large mixing bowl, mash bananas with a fork. Mix in egg whites, sugar, and apple sauce. Stir in flour, baking powder and soda, cinnamon, and salt until moistened. Add nuts if desired.
Spray loaf pan or muffin tins with nonstick cooking spray. Pour batter into pans. Bake at 350* for 45-50 minutes, or until toothpick inserted in center comes out clean. (Muffins take around 20 minutes.) Cool bread in pan for 10 minutes. Then remove from pan and cool completely on a wire rack.
Delicious plain, but amazing with a crumble top: mix a couple tablespoons of brown sugar with a little flour, butter, and left-over nuts. Sprinkle on top of batter before putting it into the oven.

It makes a lovely and quick breakfast. Enjoy!

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