On May 3, 12:36*am, bob > wrote:
> 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 ...
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
> Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Baking SODA doesn't expires. Baking POWDER expires.
Lynn in Fargo