Canadian Recipe Developer and author Christine Tizzard has a new book
Cook More, Waste Less which is timely as food costs rise and supply chain issues cause shortages.
This
article from Zoomer magazine includes several of Christine's recipes including this banana bread that uses up bananas and looks yummy!
Ingredients:
2 overripe bruised bananas, peels and all
½ cup butter, at room temperature
¾ cup sugar 1½ cups flour
1 tsp baking soda
1 tsp baking powder Pinch salt
2 eggs
½ cup buttermilk
1 tbsp Pure Vanilla Extract
Optional Add-Ins:
½–1 cup chocolate or dark chocolate chips
Instructions:
Preheat the oven to 350 F and line or grease a loaf pan. Bring a large pot of water to a boil.
Peel the bananas and roughly chop the peels. Simmer the peels in boiling water for 5 minutes and then drain, rinse under cold water, and set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, mix the butter and sugar together until incorporated, light, and fluffy.
In a medium-size bowl, mix the flour with the baking soda, baking powder, and salt.
Using a blender or food processor, blend the bananas, peels, eggs, buttermilk, and vanilla.
Slowly beat the banana mixture into the butter mixture until incorporated. Beat in the flour mixture until combined. Stir in any optional add-ins and evenly spread with the crumble if using.
Pour the mixture into the prepared pan and bake for about 1 hour or until a toothpick comes out clean.
Food 911: Apple slices can keep your baked goods and breads moist, just add a few slices in a sealed container with any extra baked goods you have to prevent them from going stale too quickly.
