Wednesday, April 9, 2008

Don't Throw Those Bad Bananas Out!

Sorry, it has been a few days since my last post. I have been pretty busy signing up for things on Craigslist. (My favorite site). I was able to find some paid focus groups and some catering gigs for the Jewish Holiday. I'll let you know in the post to come how they went. Last week I did about 4 mystery shops, my other job, LOL. It was the first time I had been to a Panera Bread, very crowded, and very delicious. Not a place to take the kids for lunch, tables are small and like I said way too crowded. They scored real good. I haven't had a bad experience yet with any of my shops, customer service out there is good. In between I have been organizing my scrapbook/craft room and baking, baking, baking....
I tend to buy alot of bananas at BJ's $1/3lbs ,great buy now a days. So when the kids don't eat them fast enough, they go bad and they say yew! But I say yum-mie... I have a great recipe that is so moist. It makes about 4 or 5 smaller loaves. I keep out two and freeze the rest. Unfortunately, it is so good I could eat a whole loaf. So here it is, I add the yogurt to lower the fat and moisten it.

Banana Bread
1 c. butter
1 1/2 c. brown sugar

2 eggs
1/2 c. non-fat yogurt
1 tsp salt
2 tsp baking soda
4 c. AP flour
5 to 6 mashed ripe bananas
1/2 c. crushed pecans

1) Cream butter and sugarby hand or with a mixer with a paddle.
2) Add eggs and yogurt
3) Add salt, baking soda, and flour. Mix just until combined. It is best not to over mix, so that it will not be tough and dry.
4) Fold in bananas and pecans. Spoon into well grease loaf pans.
5) Bake in preheated oven @ 350 degrees for 50
to 70 minutes depending on pan size.
*Note: I let then sit 5 minutes and then pop then out to let cool on their sides on wax paper.

So when you have what you think or your kids think are bad bananas, make this wonderful bread

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