Subject: Guatemalan Banana Bread
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 07 2000 - 03:53:56 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a groaner from frequent contributor and faithful reader Kaye
Noble:
William Tell was not only a great patriot and a great archer, he was
also a
great cook. One day, after he had prepared a new dish for his friends,
he
said, "I think there are one or more spices missing. What do you think?"
Their answer was, "Only thyme, Will Tell!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Everybody loves banana bread, and here is how they make it in one
Central American country.
Pan de Banano (Guatemalan Banana Bread)
1/2 cup (125 ml) butter
1/2 cup (125 ml) sugar
2 to 3 large, ripe bananas, mashed
1 Tbs (15 ml) lemon juice
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) ground cinnamon
1 egg, well beaten
1+1/2 cups (3675 ml) all-purpose flour
2 tsp (10 ml) baking powder
Cream the butter and sugar together until light and fluffy. Add the
mashed bananas, lemon juice, salt, cinnamon, and egg and mix well.
Sift together the flour and baking powder and fold into the banana
mixture. Pour into a greased 9 x 5 inch (23 x 12 cm) loaf pan and
bake in a preheated 350F (180C) oven for 1 hour, until a toothpick
inserted in the center comes out clean. Serve warm or at room
temperature. Makes one loaf.
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