So sorry I haven’t been blogging to my followers, but my carpal tunnel has been doing a number on me and being a Health Information Management person with electronic records and dabbling in billing during my day job my hand has been having problems and typing….not so good. I have adapted to using a mouse strictly with my left hand. Oh joy, oh joy. Though I am not quite ambidexterous, I am getting the hang of it. Of course my fibro hasn’t been doing me a good favor with my back this week, but that is a different story.
First off after my white bread recipe I have tried a banana bread recipe because I went to Aldi’s and bought 3 packages of bananas. We had almost a dozen leftovers and I decided to make a double batch of banana bread. I thought something was missing from the recipe.. Here it is.
Banana Banana Bread
Adapted from AllRecipes.com
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 6 mashed medium overripe bananas
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. (My 9×5 pan is currently scratched out of commission and so I used two 8×5 pans which you can also do, but I prefer the one big 9×5 loaf.)
- In a large bowl, combine flour, cinnamon, baking soda and salt. In a separate bowl, use an electric mixer to 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, do not over-mix. 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.
Bread tastes even better the next day. To store, simply wait for it to cool completely and then wrap in plastic wrap.
I asked my mom the next day “what is wrong with it?”. She said nothing except missing the nuts (which my parents and husband cant eat because of dental problems). I said “I put in pecan meal.” I think it was missing vanilla. I am going to try that, though my mom and husband swears it was missing nothing at all. It was good, just seemed to be missing a little sweetness.
Second topic flame retardant. I don’t know… Does Mountain Dew fear we are going to spontaneously combust? I saw a page on Facebook post about their being a flame retardant in Mt. Dew. I heard it before, though I ignored it. Today I went and looked at the Mt. Dew and saw…the flame retardant. Yes, this 2 liter will be my last. I don’t belive in wasting stuff so…. ICK. Look it up.
Third topic..#5. Look on Change.org and you will find that there is a petition to get Kraft Macarioni & Cheese to stop using Yellow dye #5. This is I belive linked to bladder cancer. In the UK it is banned and they using a natural coloring. why can’t they use that her in the states. I seriously wonder the link between cancers and obesity to this crap in our food. I will only buy organic mac and cheese from now on or make my own. Little changes= big steps to health. Have a good weekend everyone!