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Nancy's Kitchen - Tried and Tested Recipes
Angela's Banana Bread

In the 1/10 newsletter Trisha asked if she could use oil in place of shortening in a banana bread recipe. My experience is that you can not successfully interchange corn, canola or vegetable oil for shortening, butter or margarine in baked items. You can substitute applesauce for all or part of the shortening, butter or margarine in many recipes to make a lower fat and healthier item. If you use sweetened applesauce, you may need to adjust the amount of sugar in the recipe. If you want to use oil for a quick bread, rolls, cookie, cake or other baked item, you really need to use a recipe that has been developed for oil. Here is one banana bread recipe that I have used. It appeared in a 2009 newsletter.
Robbie IN

Angela's Banana Bread
(makes two 4 x 8 loaves)

2 eggs or 1/2 cup egg substitute
1/2 cup corn oil
1/2 cup brown sugar
2 cups mashed banana (or other fruit pulp)*
1 tsp cinnamon
1/2 tsp allspice
1 tsp vanilla extract
1 tsp orange zest (or 1 tbsp finely chopped fruit peel)
1 cup all-purpose flour
3/4 cup wheat or oat bran
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 cup finely chopped nuts
1/2 cup raisins or dates
2 cups high fiber cereal (like Raisin Bran)

In large mixer (I use Kitchen Aid), add ingredients in order given, adding high fiber cereal at end. Let batter stand for a few minutes to allow flakes
to soak up the liquid a little. Preheat oven to 350 degrees. Spray two (I use glass) bread pans with non-stick spray and divide batter between the two pans. Bake banana bread for about 45 minutes. Remove from oven and place on wire racks for about 10 to 15 minutes. Remove from bread pans and let cool for about 1/2 hour. I store the banana bread in plastic bags in the refrigerator. Can be reheated slightly in microwave and spread with soft margarine.

**Can make this recipe with two cups mashed yams, pumpkin, etc.

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