Thursday, May 3, 2012

Junque Food - Banana Bread with a twist!

We have a TON of dehydrated bananas that are sitting on our food shelves, for the simple reason that DaHusband-Man went crazy and bought several dozen bunches of, specifically for dehydrating and storing.

Actually, that's not entirely true.  We love banana chips, and figured that they were the same as dehydrated chips. 

come to find out, banana chips are deep fried, usually in coconut or palm oil. Not exactly healthy for you.

So we have all these jars of banana chips, that are CHEWY as all get out. We tried lots of things to make them palatable. We did the lemon wash so they wouldn't completely turn brown during dehydration.  We sprinkled cinnamon on them (He liked those, I didn't).  We were figuring it was a bust for the snacking dept, but they were something that could sit on our shelves, and we'd have them if we needed. 

So they sat.

For a year. and then another year. 

Until I couldn't stand it anymore, and decided to try to re-hydrate a few of them. I was in the mood for banana bread, but I didn't have any fresh (or over-ripe) on hand.

So I took a loose cup full of them and ran just enough water to cover them. and I let them sit for about an hour.  They soaked up the water, and were instant banana mush. Perfect for bread!

Banana Bread - this is the exact same recipe I used, but I found it already typed in Food and Garden Dailies. Thank you for saving me the time typing from out of my cookbook!
(Better Homes & Gardens, I got it in 1988)

In a large mixing bowl combine:
     1 cup all purpose flour
     2/3 cup sugar
     2 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt

Add to the bowl and mix:

     1 cup mashed bananas (2-3 medium)
     1/3 cup shortening, margarine, or butter
     2 TB milk

Add to the bowl and mix:

     3/4 cup flour
     2 eggs

Stir in:

     1/4 cup chopped nuts
I actually skipped the nuts, but put in a cup of butterscotch chips....'cause that's how I roll.

Pour batter into a greased 8 x 4 x 2" loaf pan.  Bake in a 350 degree oven for 55-60 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes on a wire rack.  Remove from pan and cool thoroughly on a wire rack.  Makes one loaf (16 slices).

Oh my.  it was good.  The only reason that I knew this bread was made with dehydrated bananas was that the bread had SUPER BANANA FLAVOR (complete with echo).

It was definitely a success, and now I know I can make banana bread anytime I want. We have tons of banana chips just waiting.....

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