ISO Banana and Corn bread recipes!

T.G · 07-09-2010, 04:13 PM

My modified version of a recipe I found somewhere for banana walnut muffins. For bread, just pour into a greased loaf pan and cook for I would guess about 35-45 minutes, until golden brown and just set.

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Ingredients
Group A:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup white sugar
1/2-3/4 cup chopped walnuts
few dashes cinamon
few dashes nutmeg

Group B:
2 egg whites
1-1/4 cup mashed bananas (basically 3 bananas, let them get really ripe, soft and all spotty on the skins before you use them in this recipe)
2 tablespoons vegetable oil
1/2 teaspoon lemon zest
1 teaspoon vanilla

-Preheat oven to 350 degrees F (175 degrees C). Spray muffin tins with non-stick cooking spray or line with paper.
-In large bowl, mix together everything in "Group A"
-In a medium bowl, beat egg whites until firm and peaks start to form (you don't need a power mixer for this, a whisk will be fine).
-In another medium bowl (or the measuring cup you mashed them in), stir bananas, oil, lemon zest and vanilla together.
-Add banana mush mixture to dry ingredients mixture, folding only slightly. There will be lots of dry flour still.
-Add egg whites. Fold gently a few times until just combined. There will be some lumps and bumps and small globs of really wet flour and other chunks of really dry flour. You're looking for just barely mixed, not blended to a homogeneous mixture resembling pancake batter. The more you stir, the more the egg white breaks down / spreads out, the more dense the end product will be.
-Spoon into muffin pan cups 2/3 full.
-Bake for about 20 to 25 minutes, or until tops are lightly browned. Remove muffins from pan and place on cooling rack.

07-09-2010, 04:13 PM	#3
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,565 Trading: (37)	Re: ISO Banana and Corn bread recipes! My modified version of a recipe I found somewhere for banana walnut muffins. For bread, just pour into a greased loaf pan and cook for I would guess about 35-45 minutes, until golden brown and just set. -------------- Ingredients Group A: 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 3/4 cup white sugar 1/2-3/4 cup chopped walnuts few dashes cinamon few dashes nutmeg Group B: 2 egg whites 1-1/4 cup mashed bananas (basically 3 bananas, let them get really ripe, soft and all spotty on the skins before you use them in this recipe) 2 tablespoons vegetable oil 1/2 teaspoon lemon zest 1 teaspoon vanilla -Preheat oven to 350 degrees F (175 degrees C). Spray muffin tins with non-stick cooking spray or line with paper. -In large bowl, mix together everything in "Group A" -In a medium bowl, beat egg whites until firm and peaks start to form (you don't need a power mixer for this, a whisk will be fine). -In another medium bowl (or the measuring cup you mashed them in), stir bananas, oil, lemon zest and vanilla together. -Add banana mush mixture to dry ingredients mixture, folding only slightly. There will be lots of dry flour still. -Add egg whites. Fold gently a few times until just combined. There will be some lumps and bumps and small globs of really wet flour and other chunks of really dry flour. You're looking for just barely mixed, not blended to a homogeneous mixture resembling pancake batter. The more you stir, the more the egg white breaks down / spreads out, the more dense the end product will be. -Spoon into muffin pan cups 2/3 full. -Bake for about 20 to 25 minutes, or until tops are lightly browned. Remove muffins from pan and place on cooling rack.