A fabulous woman in Utah used to make a banana bread with a cream cheese frosting that would send you into hyperglycemic shock. It was fluffy sweetness that melted in your mouth. On this cloudy humid day I decided to surprise Bruce with the banana bread. But I ran into a few snags: temperature and humility. According to the instructions, the loaves are to bake at 250 degrees for 1 1/2 to 2 hours. I followed it to a tee but the loaves did not rise more than 1/2 inch. After letting them cool I nibbled on the heel and found that it was as yummy as I remembered. So, that begs the questions: Was it the humidity? Or the low temperature (250) that didn't activate the baking soda and powder? Here is the recipe in case you want to give it a try:
2-3 ripe bananas
1/2 cup soften butter
1 cup sugar
3 Table spn milk or sour cream
2 eggs
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla
1 snack pack apple sauce
1.Beat bananas and butter. Add butter, sugar, apple sauce and eggs. Mix well
2.Add dry ingredients and vanilla
3.Bake at 250 for 1 1/2- 2 hours
Good luck and please let me know if you have any tips for me.
