I've made the "6 bananas" Banana Bread recipe countless times and it's been
fantastic. I've found it to be a very forgiving recipe no matter what size
bananas I use. I always use over ripe bananas which I have stored (with
peel) in my freezer. I defrost them in the microwave just enough to be able
to peel and mash them. I now make the following hybrid which I prefer:
Banana and Blueberry Bread
4 ripe bananas
1/2 cup cup brown sugar
1/2 cup Equal (sugar substitute)
1 teaspoon cinnamon
1/4 cup raisins (optional)
1 tsp vanilla
2 cups self raising, wholemeal flour
1 can (425g) of blueberries, drained
Mash bananas, sugars and vanilla together. Add remaining ingredients
(blueberries last). Pour into sprayed loaf tin and bake for at least one
hour at 160 degrees C or 320 degrees F. Or use muffin tins and bake for
less time. Remove from pan and let cool before cutting.
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Terri Nowak
Information and Educational Services Division
The University of Newcastle, NSW 2308
(02) 4921-8758 Fax (02) 4921-6916
E-mail: cctlg@xxxxxxxxxxxxxxxxxxx
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