The Guaranteed to Be Moist Banana Bread Recipe

Don't you just hate eating dry banana bread? I know I do. And the worst part is that it seems like almost every banana bread I try is incredible dry (you know, the kind of dry that literally shuts the top and bottom of your mouth together).

That's why I had to come up with my own moist banana bread recipe. After a little experimenting in the kitchen, here's the recipe I came up with to guarantee a moist banana bread experience.

Here are the ingredients for the Guaranteed To Be Moist Banana Bread:

2 1/2 cups of Flour
4 Bananas (very ripe)
1 3/4 cups of Sugar
1 teaspoon of Cinnamon
1 cup of Vegetable Shortening
1/2 teaspoon of Salt
3 Eggs
1/4 cup of Buttermilk
1 1/3 teaspoon of baking soda
1 cup of Walnuts (chopped)

This recipe provides enough batter for two standard 9 inch by 5 inch loaf size cooking pans. If you would like to make just one loaf of moist banana bread, just reduce the ingredient amounts by half.

Recipe Directions:

1. Preheat oven to 375 degrees.

2. In a small bowl, combine the sugar, cinnamon, vegetable shortening, and salt. Stir until creamy, and then transfer into mixer.

3. Add the eggs and mix.

4. Add the buttermilk, flour, and baking soda and mix until batter has become uniform in consistency.

5. Mash up the ripe bananas and place in mixer along with walnuts. Mix up the batter one last time.

6. Grease up both loaf pans. Dust some flour to keep it from sticking.

7. Pour batter evenly between both loaf pans, and bake on oven for 45 minutes.

8. When you place a toothpick or knife blade into the banana bread and it comes out clean, then you know that the bread is fully cooked.

9. Let stand for thirty minutes before serving.

By following this recipe, I can pretty much guarantee that you will make deliciously moist banana bread every time. No more having to chug down a glass of milk to regain the ability to talk. I personally prefer my banana bread served warm with a slight spread of sweet butter. The combination of the melting butter and the moistness of the bread is incredibly satisfying to my taste buds.

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Article Source: http://EzineArticles.com/?expert=Julia_S._Stewart

Good Eats, Parrot Owner Edition Part 3

In this installment of Good Eats, we are going to focus on a timeless classic - birdie bread. Recipes for various sorts of bread to be served in different forms (normally in muffins form for ease of cooking) are a favorite among bird owners. Easy to make, easy to store, and even easier to serve, birdie bread takes away the stress of constant cooking for your companion. Here are some quick and easy birdie bread recipes.

Strawberry Pellet Bread

3 cups pulverized pellets (food processor is great for this)
1 cup of strawberry yogurt
1 cup of strawberry jam
1 cup of honey
2 eggs
1 package Bisquick biscuit mix
Mix well. Bake at 350 for 40 minutes.

This recipe is simply titled A Great Birdie Bread, and we agree.

2 C cockatiel crumbles (or larger depending on the size of your bird)
1 banana
1/3 C wheat germ oil*
6 eggs--with shell
3T pumpkin, yams or squash
1/3 C vegetable oil
1 1/2 T applesauce or 1/2 apple
1 C thawed frozen mixed vegetables
1 C cooked dry beans
1 C cooked brown rice
2 C corn meal
4 T baking powder
Food process first 8 ingredients. Add beans & rice and blend til pulverized. Add to cornmeal and baking powder. Mix well. Add water if too thick. Bake at 325 degrees for 40 minutes til done.

*You can find wheat germ oil (for horses) at most feed stores. Freeze the stuff crumbled, zap about 1 T. per bird per day.

Pineapple Carrot Bread

3 cups flour
2 cups sugar (can use less)
1 t. baking soda
1 t. cinnamon
3 eggs
2 cups shredded carrots
1 cup vegetable oil (or 1 c. applesauce)
1 can (8 oz) crushed pineapple, drained
1 cup chopped pecans or walnuts
Combine flour, sugar, baking soda, cinnamon. In another bowl, beat eggs, add carrots, oil, pineapple, nuts & vanilla. Stir moist ingredients into dry ingredients, mixing just until moistened. Spoon into 2 greased & floured loaf pans. Bake at 350 degrees for 65-75 minutes or until loaves test done. Cool 10 minutes in pans before removing to wire racks. Makes 6 mini loaves.

Breeders Best

1 cup yellow corn meal
1 cup whole wheat flour 1 cup Miller's bran
1 cup soy bean meal
1/2 cup brewers yeast (nutritional, not bread raising kind) 1 cup raw wheat germ
2 teaspoons salt
1/2 cup baking powder
1 cup parrot pellets (We use Pretty Bird, small size)
1 cup Petamine
1/2 cup wheat germ oil
1/2 cup vegetable oil
1 dozen eggs, with shells, ground up (use blender) 1 cup chopped spinach
2 cups shredded carrots
2 apples, shredded
2 bananas, mashed
1/2 cup honey
2-3 cups milk or enough to make a heavy batter
Mix up everything in a huge bowl. Use your blender for the eggs and apples and bananas.
Bake in foil lined pans sprayed with pam. 400 degrees for 30 to 40 minutes. Cool in pans, cut in 3x4 squares, store squares in freezer. Defrost as needed. Give each bird a small piece daily in addition to regular seed mix.

We hope this was enough information to get the ball rolling. Once you've had a practice run with a couple types of different breads, let your imagination take over and see what you can create. I guarantee your birds will like it. Birdie bread is an easy way to sneak healthy foods into your birds diet, especially if you have a picky eater. These recipes don't have to be made in 'bread' form, either. Traditional form, that is. For ease of serving, consider spooning out these recipes in cupcake or muffin form, which will allow you portion control and easier storage then actual bread slices.

Emily is very active in the avian community participating in numerous websites and online communities for parrot owners. Emily is also a moderator at http://www.BirdBoard.com She is head writer for http://www.BirdToys.com and online shopping portal for fun and unique bird toys, bird food, cages, and supplies.

Article Source: http://EzineArticles.com/?expert=Emily_McNair

Banana bread quick recipe

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 2 cups flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 2 tsp. baking powder
• 1 cup mashed banana (about 2 very ripe bananas)
• 1 Tbsp. buttermilk (yes, 1 tablespoon)
• 1/2 tsp. cinnamon
• 2 Tbsp. sugar

Preparation:

Preheat oven to 350 degrees. Grease and flour a 9x5" loaf pan and set aside. Cream butter with 1/2 cup sugar and brown sugar until light and fluffy. Add egg and beat well. Sift flour with baking soda, salt, 1 tsp. cinnamon, and baking powder. Mix banana with the buttermilk in small bowl.

Add flour alternately with the banana/buttermilk mixture to the butter mixture, stirring after each addition until smooth. Pour batter into prepared pan. Combine 1/2 tsp. cinnamon with 2 Tbsp. sugar, mix well, and sprinkle over batter.

Bake in 350 degree oven for 45 minutes to one hour. Remove from oven, then remove from pan and cool on a wire rack. Store in plastic bag. This actually gets better the next day, if you have any left! 12 servings

Banana Crepes With Brown Sugar Rum Sauce

Garnish these delicious banana crepes with the brown sugar rum sauce and a few pecans, berries, or more slices of banana and some cinnamon sugar.
Ingredients:

* Crepes:
* 2 large eggs
* 3/4 cup milk
* 1/2 cup all-purpose flour
* 2 tablespoons melted butter
* 2 tablespoons granulated sugar
* 1/4 teaspoon salt
* 1/4 teaspoon cinnamon
* 1 teaspoon vanilla
* .
* Sauce:
* 1 cup brown sugar, packed
* 2 tablespoons dark corn syrup
* 2 tablespoons rum
* 2 tablespoons butter
* 1/3 cup heavy cream
* 1 teaspoon vanilla
* .
* 4 to 5 bananas
* cinnamon sugar
* berries, pecans, or more banana slices for garnish

Preparation:
In a blender, blend eggs with milk. Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla. Blend until smooth. Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.

To cook, heat a lightly buttered 7" or 8" crepe pan. Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan. Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over. Cook for a few seconds, just until lightly browned. Place on a plate and repeat with remaining batter. If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.

Make the sauce: In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan. Bring to a boil; reduce heat and simmer for 2 minutes. The mixture will foam, so be careful it doesn't boil over. Set aside and let cool to room temperature.

Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate. If desired, sprinkle with a few berries, extra slices of banana, or pecans. Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas. Makes about 8 crepes, depending on size.

How to bake good Banana Bread

This is a VERY good recipe

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. serves 12