“On average I spend about $80 a year to watch bananas turn brown.”
Oh, yes. I have a plethora of bananas in my freezer. However, living in my resolution to use up whatever has been languishing in the food department, I searched out recipes.
I also had cornmeal and self rising flour. Would this be a good start? Yes! A note about self rising flour. It contains baking soda. Therefore, when using it in place of regular flour use it, preferably, in a recipe that calls for baking soda. Then don’t add the baking soda or cut way back on the amount.
Well, I thought I had this all in hand and made this recipe and it was only when the whole thing was successfully made that I noticed this recipe called for baking powder and not soda. Where was I going with this?
1 cup yellow corn meal
1 cup all purpose flour or self-rising (see above)
1 T baking powder (I added 1 t baking soda, see above)
1 T salt
1 overripe banana, mashed
2 or 3 T honey
2 eggs, slightly beaten
1 cup non-fat milk
2 T unsalted butter, melted and slightly cooled
Preheat oven to 400 degrees. Grease an 8×8 baking pan.
Sift together the cornmeal, flour, baking powder, and salt.
Make a well in the middle of the dry ingredients. Mix together the rest of the ingredients and pour them into that middle. Fold in the dry ingredients, or so says the recipe.
I, however, used the bowl from my Kitchen Aid and, at this point, put it onto the mixer and mixed the batter for about 30 seconds. Then I did the folding.
I put this batter into the prepared pan and baked it for about 30 minutes.
You’re right. Following directions has never been my strong suit. But the bread turned out great. Just a slight taste of banana. Going to make great little snacks with a dab strawberry preserves or a great base for a strawberry shortcake.
Think outside the box. It will all be OK!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.