My guys love bananas. I however do not. I have a vivid memory of eating a banana as a young girl but near as I can figure, I had sunstroke and the end result wasn’t pretty – or discussion for a food post. To this day, I can’t stand the smell of bananas. Whenever any of my guys eat them, they’re not allowed near me with their banana breath.
This recipe started out as a labor of love but turned into a healthy favorite family snack.
In our house, we have bananas around for breakfast or lunches. However as soon as the bananas get spots, my guys won’t eat them. Needless to say, there’s always several bananas left on the counter that either get thrown away or turned into my version of Banana Nut Bread.
This recipe makes a single loaf with 1 to 2 bananas, doubled with 3 bananas or quadrupled with 6 bananas. You can also play fast and easy with the amount of white or whole wheat flour you use. My preference is half and half, originally because I didn’t want to scare my guys off with an all whole wheat flour concoction. In the end, it’s what suits our taste buds, so that’s the mixture I’ve stuck with.
Because I can easily make 4 loaves at once, I’ve always got a few loaves frozen for lunches or to pull out to take to my mom or my parents-in-law’s house, saving them the trouble of baking for themselves or guests.
Banana Nut Bread (makes a single loaf)
Preheat oven to 350 degrees F.
Grease a 9 X 5 X 3 inch loaf pan.
In a large bowl, sift together:
1 cup white flour
1 cup whole wheat flour
1/2 cup granulated sugar
3 tsp baking powder
1/2 tsp baking soda
Put the following ingredients into a blender:
3/4 cup skim milk
1/4 cup vegetable oil
1 to 2 ripe bananas (when doubling recipe, use 3 bananas)
Pour liquid ingredients over the dry ingredients and mix well.
Turn into the prepared pan and bake for 65 to 70 minutes or till a toothpick inserted into center comes out clean. Cool in the pan for 10 to 20 minutes, then turn out of the pan to let cool on the counter.
Eat the loaf while it’s warm or freeze it for later use. And even if you’re like me and can’t stand bananas, give it a try because once it’s cooked, the banana smell and taste are totally gone, replaced by something far more delicious.
So what’s your least favorite food and is there a reason why you can’t stant to eat it?
This week marks the second anniversary of my Dad’s passing so I’ve been thinking about him a lot. And thoughts of Dad always lead me to memories of his sweet tooth, which he kindly passed down to his kids. Inspired by Myndi Shafer’s recent blog, and in honour of my Dad’s memory, I’d like to share with you my recipe for Poppycock, which I used to give to him every Christmas.
Sheila’s Poppycock Recipe
1 cup pecan halves
1 cup whole un-blanched almonds
8 cups popped popcorn
1 1/3 cup brown sugar
1 cup margarine
1/2 cup golden corn syrup
1/2 tsp. cream of tartar
1/2 tsp. soda
1 tsp. vanilla
Heat oven to 300 degrees. Spread pecans and almonds on an ungreased cookie sheet and toast lightly. In a very large unbuttered bowl, mix nuts and popcorn together.
In a small heavy saucepan, combine the brown sugar, margarine, corn syrup and cream of tartar. Cook, stirring constantly, until the mixture forms a soft ball when dropped into cold water, approximately four minutes. Note: if you like your poppycock less chewy, then cook until the mixture forms a hard ball when dropped into cold water, approximately five minutes.
Remove from stove and stir in the soda and vanilla. Be careful because the addition of the soda makes the mixture foam up.
Pour over the popcorn and nut mix. With a wooden spoon, stir until evenly coated. Leave in bowl until the poppycock is partially cooled but make sure you stir it once in a while to keep the mixture from forming into one hard ball.
When the popcorn and nuts have cooled some, dump it on to the countertop or on large cookie sheets and continue to stir occasionally until fully cooled. I usually leave it out overnight and every time I walk by, I stir it to break it apart. Someone will no doubt sneak a piece or two but that’s okay because it’s easy to make a second batch.
This makes a wonderful Christmas gift. I like to put it into jars and tins to give to family and friends. Enjoy!