(two loaves)
2 cups granulated sugar
1 cup softened butter
6 ripe bananas, mashed (approximately 3 cups)
4 eggs, well beaten
2 1/2 cups cake flour
2 teaspoons baking soda
1 teaspoon salt
Preheat oven to 350 degrees.
With electric beater, cream together sugar and butter until light and fluffy. Add bananas and eggs, beating until well mixed.
Sift together dry ingredients three times. Blend with banana mixture, but do not over mix.
Pour into 2 lightly-greased loaf pans. Bake for 45 minutes to one hour, until firm in the centers and the edges begin to separate from pans.
Cool on a rack for 10 minutes before removing from pans. These freeze beautifully.
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Creamy Sweetcorn and Rocket Soup with White Crabmeat
(serves 4)
2 tbsps butter
4 cloves garlic, sliced
2 shallots, sliced
4 ears sweetcorn, kernels cut off
3 cups chicken stock
3 bags (about 6 cups loosely packed, or 200 grams total weight)
1/2 cup cream
2 additional tbsps butter
12 ounces white crabmeat
Melt butter in heavy stockpot and saute garlic and shallot just until soft, then add sweetcorn and cover with stock. Simmer high for about 10 minutes, then add rocket and stir just to soften. You will be astonished at how it simply disappears. Blend with hand blender, stir in cream, and pass through a sieve to catch the corn kernelly bits (or not, if you like more of a potage than a smooth liquid). I find that the best way to get soup through a sieve is to put the stockpot that is your destination pot into the sink, pour the soup into it through the sieve, and then SHAKE the sieve gently till the solids are left behind. It’s a bit messier than just stirring (hence the sink), but it’s much faster.
Just before serving, place shallow bowls in a warm oven to take the chill off. Quickly ladle soup into each bowl and divide the crabmeat…
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June 21st, 2010 at 8:53 am