Saturday, December 13, 2008

BBA Unite!!!

This post is for fellow members of the Supreme Order of Bread Bakers Anonymous. I have discovered a wonderful secret for members only. (Okay...my mom discovered the secret.) After sampling the Mother Earth News bread I'm currently baking at record pace, my mother went to Sam's looking for a good deal on yeast. She found 2 lbs. of yeast for $4!!!! That's right...it's not a misprint...I won't have to buy yeast until September 2011 according to the expiration date on the package. Awesome!

In other BBA news, I mixed up a new batch of dough tonight and threw in two handfulls of wheat germ. I think it'll give the loaves a nice nutty taste. I'll let you know how it turns out.

Lastly, but also of notable BBA importance...I finally liberated 6 bananas out of the freezer to make two loaves of banana bread. I have a fantastic recipe for banana bread that has gotten rave reviews everywhere I take it.

Banana-rama Bread
1 1/2 c. sugar
1 stick sweet cream butter (unsalted)
2 eggs
4-6 bananas
1 t. soda
2 c. flour
1 t. vanilla
handful of pecans
  1. cream butter & sugar
  2. add eggs - mix
  3. mash bananas & add to mixture
  4. add flour, vanilla & pecans (if desired)
  5. bake @ 325 for 55 min. (loaf pan) or 30 min. (cupcakes)

A few notes:

The kiddos love to mash the bananas! Hand 'em a fork and let them mush bananas to smithereens!

I've made this with half white flour & half wheat as well and been quite pleased with the results.

I never throw out a banana. Overripe ones go in the freezer then I thaw them as needed for bread. They look terrible when they thaw, but you just rip off the end and squeeze out the banana like toothpaste. I swear these make the best bread ever!

Also, I don't like chopping pecans so I add them whole. It's rather tasty to bite into a chunk of pecan!

2 comments:

The Hills said...

Oops.....I should've shared the yeast deal with you, I thought you knew! Discovered that when I was doing research years ago....we feed yeast to fruit flies, so we had the big packs all the time! Keep it in the freezer (even after it's opened---put it in a ziploc in the freezer) and it will be fine a lot longer than if you keep it in the fridge. ;-) Just to be on the safe side, I usually "proof" my yeast when I make bread (mix water, sugar or honey and yeast first to make sure it gets foamy---that way, if the yeast is dead, you didn't waste the other ingredients). Haven't had to throw anything out so far unless I got my liquids too hot.

Cynthia said...

Of all the years I have been making Banana Bread I have never thought to stash over-ripe nanners in the freezer. Another one of those: "Now why didn't I think of that" moments! I like that idea- alot! Also, I like the sounds of your recipe. Mine calls for oil but I like how yours calls for butter. I think I might have to try your recipe next time!

There was an error in this gadget