Ingredients
Leftovers keep well in the refrigerator and can be sliced and toasted before serving again. Banana Bread also freezes well. Use overripe banana.
Sift the flour, baking powder, baking soda, and salt together. With the electric beater on low, fluff the shortening until soft and creamy in a small bowl. Or beat by hand until fluffy. Add the sugar gradually. Beat in the eggs and dark corn syrup in a slow stream. With a fork, beat into the shortening a third of the bananas, half the flour, another third of the bananas, the remaining flour, and the last of the bananas. Fold in the walnut meats. Turn into a greased and floured 1 1/2-quart mold and cover with a loosely fitting plate. Place the mold on a rack or a trivet in the cooker. Cover the cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 2 to 3 hours, or until the bread is done. Cool on a rack for 10 minutes, then turn the bread out of the mold. Dust over with brown sugar and serve warm.
Eating. ANY kind of bread is for eating. Banana bread is a treat.
no a banana rots faster than a bread
Banana bread is most commonly classified as "sweet".
Hannah Banana Bread Company was created in 2000.
If you eat too much, yes. Moderation is key!
Bread
Banana bread, zucchini bread, poppysead bread, carrot bread... etc....
The bananas should be over ripe for banana bread - not unripe.
The recommended oven temperature for baking banana bread is 350F.
The best type of flour to use for making banana bread is all-purpose flour, not bread flour. All-purpose flour is versatile and works well for most baking recipes, including banana bread. Bread flour has a higher protein content, which can result in a denser and chewier texture in banana bread.
a banana because bread dries out before it starts to mold\turns rotten. this takes longer for bread because it goes through more stages than a banana.
Bread