I am not handling the freezer cooking like most people do. Since I am new to it, I am testing recipes and making just a few things at a time, instead of a whole month in a day, so that I don't get overwhelmed.
Banana Bread is a big fave in our house. I have a recipe from my old, tattered Better Homes & Garden cookbook. You know the one, red and white checkered, like the one mom used to have. Yep, that one. With a family of 6 we can easily eat 2 bunches of bananas in a matter of days. So, I usually buy at least 2 lg bunches at a time. Sometimes though, we don't get through them all, which is okay because then I can bake! ;)
So the other day I thought I'd make a loaf of Banana Bread for the freezer. Then I rememberd my Christmas present from Seth (my 11 yr old).
Here's the Banana Bread recipe I use (with a little tweaking):
1/3 cup shortening
1/2 cup sugar
1 3/4 cup sifted all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup mashed ripe bananas
1/2 cup chopped walnuts
* I usually use two to three lg bananas AND I add some vanilla and nutmeg. I don't measure but if I had to guess I'd say about 2 tsp vanilla and 1/2 tsp nutmeg.
Cream together shortening and sugar; add eggs and beat well; stir in vanilla. Sift together dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased 9x593-inch loaf pan. Bake in moderate oven (350 degrees) 45 to 50 minutes or till done. Remove from pan; cool on rack. Wrap and store overnight.
I have also baked this recipe in a bundt pan and that also works well. But, for now, the minis from the Baby Cakes are my fave.
The Baby Cakes comes with a few recipes and you can even make little pie shells in it. I am eager to try Mini Quiches!! How fun! Do you have one? What have you baked with yours?