Thanks for this banana bread recipe Barb. I know someone who *always*
eats bananas at the stage of "maturity" you describe (and certifiably
organic too, judging by the assorted blemishes . I'll pass on your
recipe, it may help overcome periods of serious glut. [Thinking
further, it may have to wait for another variety to come into season.
The samples I've seen recently are small, very firm varieties which
never seem to really soften; but do keep exceptionally well compared
with the standard commercial Cavendish and Gold Finger around here.]

In article >,
Melba's Jammin' > wrote:
>In article >,
>(Phred) wrote:
>> (Come to that, this whole discussion should probably have been in
>> news.groups.questions rather than r.f.c. ;-)
>
>Absolutely spot on, Phred. But there are too many fools who'd rather
>post OT crap here because "these are my friends and I'll ask them"
>rather than go to a group where they "don't know anyone" or because they
>don't read that group or have never heard of it. Lazy.
>
>OB Food: I had three nearly rotten bananas to use the other day and
>made a double batch of this. In retrospect, it was too much volume for
>my food processor to handle well, but I made it work. Good banana
>bread, and I used yogurt in place of the sour cream.
>
> * Exported from MasterCook Mac *
>
> Banana Bread
>
>Recipe By : posted to r.f.cooking by Barb Schaller 6-12-05
>Serving Size : 1 Preparation Time :0:00
>Categories : Quick Breads
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1/2 cup butter -- softened
> 1 cup sugar
> 1/4 cup sour cream
> 3 small or 2 large overripe (just this side of
> fruit flies!) bananas
> 2 eggs
> 2 cups flour
> 1 tsp. baking soda
> 1 cup chopped nuts (optional)
>
>In food processor bowl, process butter, sugar, sour cream, bananas, and
>eggs until well mixed (maybe a minute?), stopping once or so to scrape
>down mixture from side of workbowl. Dump flour, soda, and nuts, if
>using, on top and pulse-process 5-8 times to incorporate into mixture.
>Pour into a 9x5x3² greased loaf pan and bake till done (about 50-60
>minutes) at 350 degrees, or use two smaller loaf pans, about 5x7x2-1/2²
>and bake 45-55 minutes. Toothpick inserted into center of loaf should
>come out clean (or almost). Cool in pan(s) 10 minutes then remove from
>pan(s) and finish cooling on cooling rack.
> - - - - - - - - - - - - - - - - - -
>NOTES : Source: Adapted from a recipe in the Minneapolis Tribune, 19xx.
>Won a blue ribbon at the State Fair in the mid-1980s.


Cheers, Phred.

--
LID