Amaryllis starts with seven ripe bananas mashed into a bowl. She sifts flour, baking soda, cinnamon and salt into a bowl. She creams together butter and sugar, adds a 1/4 cup of honey and a tsp. of vanilla to the butter mixture, then adds the lightly beaten eggs. She combines the wet and dry ingredients and adds a cup of chopped walnuts, a cup of raisins stirred in at the end, and pours the batter into 2 oiled loaf pans, or several mini loaf pans to bake at 350 degrees 45-60 minutes until done! Sometimes she adds yogurt or 1/2 cup sour cream to the mixture. Many quick breads, like pumpkin bread and zucchini bread, are done this way. It's so easy!
7 ripe mashed bananas
2 & 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 sticks butter at room temperature
1 & 1/2 cups sugar
1/4 cup honey
4 eggs, lightly beaten
1 tsp. vanilla
1 cup crushed walnuts
1 cup raisins
Banana Pancakes
Anyone can make beautiful banana pancakes.
Use fresh flour and baking powder. Sift dry ingredients.
1 & 1/2 cups flour
1 cup milk
3 tbsp. sugar
1 tsp. vanilla
2 tsp. baking powder
2 bananas, sliced
1 tsp. salt
2 eggs
Mix wet into dry ingredients just until blended. Add bananas and ladle onto a hot oiled griddle or pan. You know it's hot enough when a drop of water bounces off the pan.
Let bubbles appear on the pancakes before you flip them.
Drizzle with syrup and dust with powdered sugar.
Try blueberries, apples, peaches, or mango in pancakes or wrapped in crepes!
Basic crepe batter
2 eggs
1/2 cup flour
2/3 cup milk
1/4 tsp. salt
1 tbsp. oil
Lightly beat the eggs, stir in milk & oil, gradually stir in flour and salt. Beat until smooth. Cover and refrigerate 2 hours.
Brush a 7-inch crepe pan with oil and heat until hot. Stir batter, add scant 2 tbsp. batter to pan & quickly tilt to cover bottom of pan. Cook crepe, turning over until lightly browned on both sides. Makes 12
Have Fun and enjoy the fresh wonderful fruits.
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