2 cups flour 3/4 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 large egg 1/2 full cup of mashed avocado (usually a large avocado) 1/2 cup buttermilk 1/2 cup chopped pecans or walnuts
Preheat oven to 350° Grease and flour a 9 X 5 loaf pan.
Combine dry ingredients.
In a separate bowl beat together egg and avocado, stir in the buttermilk. Add all wet ingredients to the dry ingredients and blend well. Stir in nuts.
Pour into pan and bake for 50 to 60 minutes or until inserted toothpick comes out clean.
Cool a few minutes and remove from pan and finish cooling on wire rack.
4 cups unbleached white flour 2/3 cup instant non fat dry milk 1 teaspoon salt 3 tablespoons double acting baking powder 1/2 cup good vegetable oil
Mix flour, milk, salt and baking powder together in blender or food processor. Mix well, then blend in the oil. Empty into covered container, and store in fridge until needed.
This yields about 5 cups of mix. Each cup of mix makes about six biscuits.
To make biscuits: Add 1/2 cup water to each 1 cup of mix. Roll out dough 1/2 inch thick on lightly floured board, cut into biscuits and bake on a greased cookie sheet in a pre-heated 425° oven for approx. 10 minutes.
1 cup walnuts or pecans, toasted and coarsely chopped (optional) 1 3/4 cups all-purpose flour 3/4 cup granulated white sugar 1 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 2 large eggs, lightly beaten 1/2 cup unsalted butter, melted and cooled 3 ripe large bananas (approximately 1 pound), mashed well (about 1-1/2 cups) 1 teaspoon pure vanilla extract cooking spray
Garnish: (Optional) 1 large banana, sliced or dried banana chips
Preheat oven to 350°F (180°C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)
Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan.
3/4 cup flour 3/4 cup yellow corn meal 1/3 cup shortening 1/3 cup Aunt Patty’s® Organic Honey Crystals 1/4 cup brown sugar 1/4 cup dry buttermilk 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt
Blend dry ingredients and cut in shortening.
Beat 2 whole eggs; add to 1 cup of water. Add liquid to dry mix and blend until just moistened.
Fill greased muffin cups about 2/3 full.
Bake at 400° F for 18-20 minutes.
Allow to cool 10 minutes before removing from pan.
2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 4 overripe bananas 1 cup sugar 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup pecans, finely chopped Confectioners’ sugar, for dusting
Preheat oven to 350°F and lightly grease a 9 by 5-inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream.
Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula.
Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners’ sugar, and serve.