Due the number of bananas we have lurking outside on the deck, I've
decided to make several loaves of banana bread for the troops using
the recipe below.

The only ingredient we in doubt of is the baking soda. We have an open
box in the back fridge to absorb smells (melons, fish, etc ... my beer
doesn't smell until after I drink it).

Q: Does baking soda loose it's efficacy as a baking agent when it has
been left in a open box in the fridge for several months?

I hope not, because we're a good 35 - 45 minute drive from the nearest
supermarket.

http://www.elise.com/recipes/archive...nana_bread.php

Banana Bread Recipe

Ingredients

* 3 or 4 ripe bananas, smashed
* 1/3 cup melted butter
* 1 cup sugar (can easily reduce to 3/4 cup)
* 1 egg, beaten
* 1 teaspoon vanilla
* 1 teaspoon baking soda
* Pinch of salt
* 1 1/2 cups of all-purpose flour

Method

No need for a mixer for this recipe. Preheat the oven to 350°F
(175°C). With a wooden spoon, mix butter into the mashed bananas in a
large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the
baking soda and salt over the mixture and mix in. Add the flour last,
mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour.
Cool on a rack. Remove from pan and slice to serve.


--

una cerveza mas por favor ...

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Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
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