Banana bread, flame retardant and yellow #5

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

Ingredients

  • 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

Directions

  1. 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.)
  2. 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.
  3. 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!

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