From Saturday to today...
:: Loving the local library.
:: Finding fun scraps from a local quilt shop.
:: Apple crisp for dessert.
:: Making up a recipe chicken paella.
:: Found a good banana bread recipe that vanished.
:: Coffee in the warm sun tastes better.
:: Having a really warm Monday outside cleaning out the car, reading, scavenger hunting and more...
Came across this banana bread recipe on the box of Corn Flakes here is my version that I made allergy friendly and it cooked through and tasted good.
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas mashed
1/2 cup dairy free margarine
3/4 cup sugar
In a cup mix 3 tablespoons oil, 3 tablespoons vegetable oil and 2 teaspoons baking powder.
Preheat oven to 350 degrees and grease a 9x5x3 inche loaf pan. In a bowl sift together the dry ingreadients and set aside. In another bowl mix margarine, sugar and baking powder mixture till creamy. Add in mashed bananas and blend well. Add the dry ingredients to the wet ingredients and mix till smooth. Pour into prepared loaf pan and bake for 55-60 minutes. ( Do not bake more than 1 hour it will burn.) Insert toothpick it should come out clean. Cool for 10 minutes in pan and then remove from pan.
Note this cooked through really well considering I had to substiture the egg. The original recipe is from Kellogg's cornflakes and one of the ingredients was the cereal but I ran out. Oh well another time.