I like bananas, but they have to be the perfect ripeness for me to really enjoy them. Too firm or too ripe and the texture is very off-putting to me. Icky, actually.
Recently, while grocery shopping before the arrival of company from out of town, I bought a bunch of bananas thinking it would be a nice snack. I am not sure anyone else thought it was a grand idea, because eventually this is what I ended up with.
Here are three ideas I share with you
Mini Flax Banana Bread
Categories: Baked Treats
Preheat oven to 350° and grease eight mini-loaf pans or one regular loaf pan.
In a small bowl, add flaxseed meal and water. Stir and let sit for about five minutes. This replaces eggs in this recipe.
In mixing bowl, cream shortening, sugar and lemon peel until thoroughly blended. Add wet flaxseed meal, mashed bananas and vanilla.
Mix until blended.
Sift together flaxseed meal, flour, baking powder and salt.
On lowest speed, add scoops of flour until all incorporated.
If using a regular loaf pan, stir in about 3/4 of a cup of fruit, nuts or chocolate chips. Bake for about an hour.
If using mini-loaf pans, add about a tablespoon to each. It's fun to make different kinds all in one batch.
Stir together the peanut butter and jelly, then swirl it into the mini loaf.
Sprinkle the dried fruit, nuts, etc., on top and poke in gently with a fork.
Bake about 30 minutes. Remember, if you smell them they are probably done. Test with a toothpick. Clean means done.
Here is another quick idea if you have an ice cream maker.
I use the Eagle Brand sweet condensed milk recipe, which is occasionally on the can and can also be found here:
At the end, just when you think it is done, mash up one very ripe banana and add it to the ice cream maker. Let it blend for no more than one minute. Freeze as usual.
We used it as a topper for an apple moonshine recipe my dear friend made recently. I will tell you more about that next week.
Here is one of my favorite quick banana recipes. You can use angel food cake or pound cake - both grill very well.
I'm off to Paris and the Rhone region in France. When I return, I will share a daily journal of our bites, sips and sights.
Have a yummy day!
Look for a new column next Monday!