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A tasty scanned recipe
It’s nice when you can bake something sweet that also seems mildly healthy. It’s even better when you don’t have to pay (directly) for some of the ingredients! With a few Ferris bananas (thanks @CU Dining!) senior staffer Sarah Dahl cooked up some delicious banana bread.
My mom has a go-to banana bread recipe, which she scanned and sent to me (it now resides in my Dropbox for anytime access). It’s actually a food.com recipe from 2007 (why did my mom scan her printed copy instead of sending me the link? idk). But it seems like a family heirloom. In fact, the food.com description explains, “Got this recipe years ago from my friend Rachel. We used to beg her to make this for us in college!” Thanks, food dot com.
I’m a stand-in for Rachel, and my suitemates love this bread. Here it is:
Ingredients
- 3 ripe bananas, mashed
- 2 eggs
- One and 3/4 cups flour
- One and 1/2 cups sugar
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4-1/2 cup walnuts (optional)
Directions
- Combine the oil, eggs, sugar, milk, vanilla, and mashed bananas.
- Add the baking soda and flour.
- Mix well for 2-3 minutes.
- Pour into a greased loaf pan and bake in a preheated 325 degree F oven for 1 hour and 20 minutes. (My suite’s oven is ridiculously hot and baked it in like 30 minutes so be careful).
Recipe courtesy Lilikari23 and Food.com, scanned paper courtesy Sarah’s mom
Banana bread featured image via jules from Wikipedia
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