Thursday, September 6, 2012

Bake and Freeze

Aluminum foil pans are a lifesaver for me when planning meals for family and friends.  We utilize our local Sam's Club, Costco or Walmart and stock up on loaf pans (I like the pans that come with plastic lids).  The three breads that works best for me and are favorites at our home are cranberry, cinnamon struesel, and my sister-in-law Michelle's banana bread.  I am including this recipe below.  So easy and really the best banana bread I have ever had!  Good use of your ripening bananas too!  Here goes:)
Ingredients are:
2 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 VERY RIPE bananas
1 cup sour cream (fat free, low or regular)
1/2 stick butter or margarine softened
1 cup sugar
2 eggs
1 cup pecan pieces
2 tbsp ground cinnamon
1 tbsp sugar

Preheat oven to 350 degrees. Spray your loaf pan with non-stick cooking or baking spray. Combine the ground cinnamon and 2 tsp sugar in plastic bag and shake.  (Shortcut is to buy cinnamon sugar from spice aisle and use instead). Take 3/4 of the mixture and shake into the loaf pan to coat bottom and sides. Put rest aside.
In a large bowl, mash the bananas, add the butter, sugar, sour cream and eggs and beat until smooth. Slowly add the dry ingredients and mix well.  Add the pecans and stir.  Pour into loaf pan and sprinkle remaining cinnamon sugar on top. Bake at 350 for 50 minutes or so.  Insert toothpick in middle and done if it comes out clean.
I double this recipe when making more than one loaf and its fun to buy the mini loaf pans and serve individual loaves to guests.
Cool and put in freezer ziplock bag to freeze for future use in not serving right away.  Date the bag with a permanent marker.  Enjoy :)

1 comment:

  1. I'm going to try this but subbing out things for our diet! I'll let you know how it is! xo