Tit for tat is fair.
And Thank You! for your reply! (I love the sign on your microwave!
The recipe that I have for banana bread is very similar to yours, actually.
1/2 c. butter (1 stick)
1 c. sugar
2 c. flour
1 tsp. salt
1/2 c. chopped nuts (optional)
Mix butter & sugar; then 1 egg at a time; then remainder of dry ingredients. Finally, mix in mashed bananas, and add nuts.
Grease & flour small loaf pans. Heat oven to 350 F. Bake for 1 hour.
I shall try yours, as it is more specific with the amount of banana.
And here's my sourdough recipe.
2 c. lukewarm water
1 packet active dry yeast (or 1/4 oz of live yeast)
1 1/2 c. bread flour
Whisk together (in medium bowl). Cover loosely and set in warm, draft free place for 8-12 hours (or overnight).
On average, the starter makes 1 1/2 cups to 2 1/2 cups.
If you've got 1 1/2 c. starter, use 1 c. water, 2 tblsp. sugar, 1 tblsp. salt, 5-6 c. flour, and 4 tblsp. melted butter.
If you've got 2 c. starter, use 1 1/3 c. water, 2 tblsp, 2 tsp. sugar, 1 tblsp., 1 tsp. salt, 7-8 c. flour, and 5 tblsp., 1 tsp. melted butter.
If you've got 2 1/2 c. starter, use 1 2/3 c. water, 3 tblsp., 1 tsp. sugar, 1 tblsp., 2 tsp. salt, 9-10 c. flour and 6 tblsp., 2 tsp. melted butter.
(Sorry, I had a table for that, but it's not transferring correctly.)
In a large bowl, whisk together starter and water, then sugar and salt, then 2 1/2 c. flour. Add butter (minus about 1 tblsp.) to mix, then work in
remaining flour until dough is smooth and elastic. (Don't always need all the flour; and conversely, don't be afraid to add a little extra if it's
In a greased bowl (medium-large), place rounded dough. (Can turn it over to grease both sides if you think there might be a draft.) Cover and let rise
for 1-1/2 hours, until
dough has doubled in bulk. (*) Punch, knead, return to bowl (may have to re-grease) for another 1-1/2 hours.
((*)) When letting dough rise -- feel the dough beforehand (it's dense), then feel again before punching (feels spongy). On the very last rise
(there's 3 total), make sure
the dough feels light and spongy. Feel free to leave the dough longer than 1-1/2 hours -- it's better to wait
and have a lighter dough than rely solely on the timer.
Punch and knead dough on lightly floured surface until smooth. (If there was a draft, the top of the dough will be hard. Add a little water and knead
to your heart's content.) Divide dough (usually in half, sometimes in thirds) and place in greased bread pans. Cover and let rise for 45 min. to 1
Heat oven to 350 degrees F.
Brush loaves with remaining butter, then make a few diagonal slashes on top of the bread. (I've negated the butter and slashes -- the bread looks
like a rectangular mushroom, but doesn't hinder the taste any. I've heard of people using egg whites, but I've never tried it.)
Bake for 45-50 minutes -- until golden brown and hollow when tapped. Transfer to cooling racks.
I personally love to knead, and this bread works great for that. The more you knead, the more heat is transferred and created, and the bread rises
better. (Tastes better too.)
You can alter the salt -- I've been decreasing the salt each time I make it. (I'm on an as-little-as-possible-salt kick right now.
) Less salt
doesn't seem to affect the dough, or the rising too much. It just makes the bread taste more yeasty than salty.
Also, (and this is just me), I think the bread tastes better if you use the dry active yeast. Others will disagree. I just love the smell of all that
Enjoy! (((And, again, Thank You!!)))
Oh, and P.S. This recipe is fun for mixing stuff into. I've put in shredded Parmesan (that was yummy), I've tried olive oil with rosemary and garlic
(be careful with the oils -- while the bread rises and bakes right, the bread becomes really super heavy in your stomach. I haven't figured this one
out yet, but it was damn good), and I'm debating if the crust of the bread would work as a bowl for soup...