When baking I try to always bake from scratch, mostly because I like my food to be the way I want it and not how someone else intended it to be. That and because there are usually ingredients in recipes that not everyone likes, especially when it comes to my family. I think the only time I don’t bake from scratch is if I’m baking a cake for the kid’s birthday because it’s just easier to take a box cake and make it. But when making cookies and breads I’m always on the lookout for great made from scratch recipes.
Since being a part of the Blogger Recipe Challenge group I’ve been introduced to several new companies and products and today I get to share with you a company I had not heard of before, even though their products are at our local grocery store. We were all given a free product coupon to purchase a King Arthur Flour product of our choice and to use during our monthly challenges. I was going to wait until December to use mine, only because it will be cookie month, but when I decided to make a Banana Bread this month I decided I would use my King Arthur All-Purpose flour in my recipe.
Since I was baking with a new brand of flour I was a bit concerned on how well it would hold up to my usual brand. But then you start to think well, flour is flour, right? Well, not really. You do have the different kinds of flour, all-purpose flour, whole wheat flour, gluten-free flour, cake flour, and many other flours. But the best kind of flour is fresh flour. If you’ve had your flour in the cupboard for too long than you need to buy some new flour, it just makes for a better taste!
I did use a little of the King Arthur Flour when I made the Personal Apple Pies last week, it was more for holding the apples together but nonetheless that’s what I used and it did a great job. Those pies were delish!
- 1 cup sugar
- 1/3 cup margarine or butter softened
- 2 eggs
- 1 1/2 cups mashed ripe bananas 3-4 medium
- 1/3 cup water
- 1 2/3 cups all-purpose flour do not use self-rising flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
Heat over to 350° and grease the bottom of a loaf pan.
Mix the sugar and margarine in a bowl.
Add eggs and mix until well blended.
Add bananas and water and beat for 30 seconds.
Stir in the remaining ingredients until moistened.
Pour into loaf ban and bake for 55-75 minutes (depends on pan size: 55-60 minutes for 9" and 50-75 minutes for 8").
Cool for about 5 minutes and remove from pan. Cool completely before slicing.
You can also add in chopped nuts if desired, about 1/2 cup.