I've decided to be virtuous and do something about the dozen bananas my husband always brings home and forgets to eat. Then they go brown and support colonies of fruit flies. An easy, idiot-proof banana bread recipe would be much appreciated. Banana nut preferably. Low carb too. (just kidding)(but would it be possible?)
I am not at home, but have a good banana bread recipe that I can post next week. As for using those bananas, they freeze beautifully and are great in smoothies. I peel the bananas, cut them into pieces, put them in freezer bags and pop thme into the freezer. For smoothies, I use them frozen. I bet they would work fine in banana bread if they were defrosted first.
Posts: 39 | Location: SF Bay Area | Registered: 17 February 2006
I also freeze bananas but I don't peel them. I just toss them in a freezer bag whole. They thaw in less time than it takes me to get all of my other ingredients measured out.
You're right Miranda, they do work just fine in banana bread.
I'm already in bed w/the laptop or I'd dig out a recipe. They are all very similar. You can customize them to your liking by toasting the nuts, adding cinnamon, nutmeg, etc, using brown sugar instead of white and so on.
The bread also freezes well. Sometimes I freeze whole loaves, other times I slice it thick and freeze individually and then make french toast out of the slices. (One thick slice is a good portion) After the toast is done I melt a little butter and brown sugar in the pan, toss in walnuts and bananas and flambe with a splash of banana liquer or rum and then pour over the french toast. Sort of like a Bananas Foster French Toast. The presentation is very dramatic if you wait until you serve the toast to light the liquer.
Posts: 690 | Location: Michigan | Registered: 14 January 2005
Ok, this is from my 1982 Better HOmes and Gardens BInder Cookbook which my mother gave me as a shower gift the FIRST time I got married. It is the only survivor of that shower. I still make this Banana Bread because it is simple and good.
1 3/4 cups all purpose flour 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 2/3 cup sugar 1/4 cup shortening ( I have used butter and margerine, both work ok) 2 eggs 2 tablespoons milk 1 cup mashed ripe banana 1/4 cup chopped nuts
Stir together flour, baking powder, soda and 374 teaspoon salt. set aside
In a mixer bowl beat sugar and shortening until light , scraping sides of bowl. Add eggs one at a time, beating smooth after each one. Add milk. Add flour mixture alternating with a bit of banana, beating till smooth after each addition. Fold in nuts.
Turn batter into lightly greased 8x4x2 loaf pan. Banke for 60-65 minutes in a 350 degree oven. Cool in pan for 10 minutes. Remove from pan, cool. For easier slicing, wrap in plastic and store over night.
As Tori indicates, you can customize. I used brown sugar and toast the nuts, but leave the spices out.
I will have to try your BHG recipe Diana! Here's my "old standby" from a 1978 "new" Betty Crocker ("new and revised" to include some microwave recipes for the first time!), which was also my first cookbook:
2-1/2 cups all-purpose flour (but I use unbleached) 1/2 cup granulated sugar 1/2 cup packed brown sugar 3-1/2 teaspoons baking powder 1 teaspoon salt 3 Tablespoons vegetable oil 1/3 cup milk 1 egg 1-1/4 cups mashed bananas (about 3 medium) 1 cup chopped nuts
Heat oven to 350. Grease bottom only of 9 x 5 x 3 inch loaf pan. Mix all ingredients; beat 30 seconds. Pour into pan. Bake until wooden pick inserted in center comes out clean, 65 to 70 minutes. Cool slightly, loosen sides of loaf from pan, remove from pan, and cool completely. Wrap and refrigerate for up to 1 week. (Note: I usually bake in 2 or 3 smaller loaf pans for a shorter time. That gives me one or two small loaves to give away or freeze.)
Definitely not low-carb, unfortunately, and neither is the sweet addition my MIL taught me. Before baking, spread more dark brown sugar over the top of the loaf. Heavenly.
Torile, your "Bananas Foster" french toast sounds too decadent for words. So of course I'll have to try that, too!
YES, I wanted to say that about Tori's recipe too.. Tori, I am going to play with your banana french bread ideas...they are just too good to pass up!! A new B&B breakfast entree courtesy the nice people at ST....I will try in without booze for breakfast, and with booze as a dessrt, maybe with vanilla ice cream?
We make banana bread (or banana something) just about weekly. Here's our standby:
Banana Nut Bread
3 ripe bananas 1 cup sugar 2 cups flour 1 tsp baking powder 1 tsp salt 2 eggs 1 tsp baking soda 1/2 cup veg oil 1 cup chopped walnuts
Mash banana and add sugar; let stand about 15 minutes. Combine flour, baking powder and salt. Beat eggs and oil in small bowl. Add oil mix to bananas and beat thoroughly. Dissolve baking soda in 1 tablespoon of water (I usually skip this and just add the soda to the dry ingredients). Add dry ingredients to bananas. Stir in nuts.
Bake in greased loaf pan 60 minutes at 350 degrees.
I often alternate the plain bread with this recipe:
Sour Cream Banana Coffee Cake
1/2 cup semi-sweet choc chips, chopped 1/2 cup walnuts, chopped 2 teeaspoons cinnamon 1-3/4 cups sugar 1/2 cup butter, siftened 3 eggs 2-3 ripe bananas 8-oz sour cream 3 cups flour 2 teaspoons baking powder 1 teaspoon baking soda
Lightly coat a 12-cup bundt pan with veg cooking spray.
In a small bowl combine choc chips, walnuts, 1/2 tsp cinnamon and 1/4 cup sugar. Set aside.
In a lrge bowl, beat butter at med speed with remaining sugar until light and fluffy. Reduce speed to low, add cinnamon and remaining ingredients and beat 3 minutes until smooth.
Sprinkle a third of the choc-nut mix on the inside of greased pan. Layer half the batter; sprinkle with another third of the choc-nut mix; top with remaining batter; sprinkle with remaining choc-nut mix.
Bake 45 minutes or until tester comes out clean. Cool in pan on rack. Turn out of pan and cool completely before slicing.
Wow, what a selection and just in time too !! Because Geoff came home on Tuesday with a bunch of bananas and he's off on a trip today for a week and ... yup, hasn't eaten any of them bananas yet.
Torile, Miranda -- freezing sounds like just the solution for busy times, 'cause then it's less pressure to bake the bread right away. And thanks Geralyn, KimC, Diana for those yummy recipe suggestions. Torile, after reading your French toast idea (drool), I don't think I have the moral right to get back on the weight loss support thread !!
Di - do you make a lot of breakfast entrees at your Inn? I know Italians, in general, aren't big on breakfast and that your clientele will surely stretch beyond the Italian. Most Italian B&B's I see online don't really offer much other than the fruit, yogurt, breads fare.
If you want recipes for the Inn I've got tons of breakfast ones - especially french toast.
Posts: 690 | Location: Michigan | Registered: 14 January 2005
Tori, I do a full on breakfast every day. The basics which always appear are yogurt, müsli, fresh fruit in season, and bread, either Italian or home made German or banana bread or pumpkin/zuchini, etc. Additionally, I do some kind of salad, like strawberry/balsamico, orange/rosemary, and then something salty like salami and figs or tomatoes/basil/robbiola/gorgonzola. Then I make an entree, like a frittata, or grilled cornbread with fried apples, or maybe your new banana french bread which really appeals to me. I try to get really good oranges for the juice.
If someone really just wants less, of course, that is no problem!!
oh man, I would love some recipe inspiration. I have a personal code that unless requested, no one gets the same breakfast twice... a two week stay can become quite a challenge!!
Wow! You really put on a spread. We should collaborate and put together an Innkeepers cookbook.
How about Grand Marnier French Toast? TOAST: I use french bread but about 3/4" thick on a bias. For the egg mixture I use eggs, cream, orange juice(just OJ alone is too thin so I use the heavy cream too), vanilla, a splash of Grand Marnier and the zest of an orange. I cook the bread on the stove top in butter. (I always use clarified butter - I just really prefer the flavor and the fact that it doens't brown as quickly.) SYRUP: When I take the toast out of the pan I toss in some Grand Marnier and ignite it. Once it burns off I add a little maple syrup and let it heat up. BUTTER: I make a compound butter of softened butter, a little powdered sugar, grated orange zest and - you guessed it - Grand Marnier. Garnish w/fresh oranges, powdered sugar and more orange zest.
Although it looks as though all my guests left a little tipsy it was really not the case. These just happen to be a couple of things I made with alcohol. The Grand Marnier French Toast was probably my most requested item from repeat guests.
OKAY -- you're it!!! Now you send me one.
Posts: 690 | Location: Michigan | Registered: 14 January 2005
Originally posted by Diana Strinati Baur: oh man, I would love some recipe inspiration. I have a personal code that unless requested, no one gets the same breakfast twice... a two week stay can become quite a challenge!!
Diana, I stayed at a B&B near a ski resort and the hostess did a great breakfast dish she called "The Wifesaver". It was an egg and cheese strata, slices of bread, cheese, prociutto, tomatoes. But she prepared it the night before to let the egg soak into the bread and then baked the next morning. Real timesaver for next morning. Turns out it was the "Basil Breakfast Strata" from Silver Palate Good Times cookbook, page 123 under Porch Brunches.
Torile -- Grand Marnier French Toast? You're gonna be banned from ever posting on the weight loss support thread for sure now. Sounds so decadent!
Banana bread/cake is my favourite ! Here is my recipe for cake.. 5ozs stoned dates,roughly chopped rind of one lemon finely grated including zest 4-5 bananas smallish finely mashed 1 tablespoonful of rum,optional or any other alcohol you'd like to add, I sometimes use sherry. 3ozs butter 2ozs muscavado sugar half a tin of condensed milk 2 large eggs,beaten 8ozs self raising flour 1 tablespoon of baking powder 1 tablespoonful of bicarboante of soda 4ozs walnut pieces Heat oven to 170 C Grease and line the base of a 2lb loaf tin with baking parchment Put dates, with lemon juice, bicarb and 2tbsps of boiling water into a small dish, stir well and leave to cool,then add bananas and rum/sherry Whisk together butter, sugar, condensed milk in a large bowl. Gradually mix in the egg, then the banana and date mixture. Sift over the flour and baking powder and then mix in.Reserve a few walnuts for the top then add the remainder to the mixture. Transfer the mixture into the prepared tin and bake for about 1 hour and 15 mins or until a skewer comes out clean.
This is novelty value only as I am sure it is too complicated to translate the quantities of ingredients into USA style ones but thank you for all yours. Wendy
Posts: 2749 | Location: Lightwater Surrey U K | Registered: 30 March 2003
Torile -- Grand Marnier French Toast? You're gonna be banned from ever posting on the weight loss support thread for sure now. Sounds so decadent!
Then I'll just have to make sure I double the alcohol in my breakfast. That way I won't remember I've been rejection. hiccup
I liked making strata too. I made them any time I had a large breakfast meeting with local businesses. It was always a challenge to think of something "eggy" to come up with for a crowd that would hold for a little time. They were so simple --- mix 'em up the night before and forget about them.
Posts: 690 | Location: Michigan | Registered: 14 January 2005
Wendy said: ...too complicated to translate the quantities of ingredients into USA style ones..
Wendy, it partly depends on the size of your teaspoons/tablespoons! If they are the same as the US ones, and if you'd tell us how many ounces your tin of condensed milk is, we could probably work it out without too much difficulty. And your recipe sounds well worth the small extra effort. We just have to weigh out some ingredients on a kitchen scale, instead of using our normal "cups" of dry ingredients. (For those who may need a refresher, remember that Imperial pints are 20 ounces compared to the US 16 ounces. Oh, and 170 Centigrade is about 340 Fahrenheit.)
But I did give my neighbor in London a set of US cup and teaspoon/tablespoon measures when she received a US cookbook. Because while it seems "do-able" to convert from UK to US measures, I think it would be much more difficult to convert the other direction. So if you don't have a conversion chart, I can weigh out a few cups of flour and sugar for you so you can try out the US recipes! Or just send you the US measures.
Originally posted by KimC: But I did give my neighbor in London a set of US cup and teaspoon/tablespoon measures when she received a US cookbook.
Kim -- OMG givng the measuring tools as well as the cookbook is a stroke of genius. Totally thoughtful, practical, and makes your neighbor bilingual in the cuisine department.
We get our eggs from Franco, our neighbor who brings them up every day from his chicken coop. His chickens are fed leftover pasta, biscotti, lettuce and spinach, as well as a corn mix which Franco grows himself. The yolks are dark orange.
Potatoes:
For four: 1.5 lbs new potatos 2 red onions quarter cup of pancetta herbs
Peel and boil potatoes. Cut in eights. Remove from water. Fry in olive oil. Finally shread two red onions. Finally mince a handful of parsely with a mixture of chopped chives, chopped sage, chopped thyme and chopped oragano. A handful of parseley to a handful of the mixture.
Sautee the onions with about a quarter cup of chopped smoked pancetta in a seperate pan from the potatoes. When both the potatoes and the onions/pancetta are gold and the onions are caramelized, mix the two together, and toss in the chopped herbs.
In the spring, I make a fritatta using erbete (wild greens), which are first sauteed in butter and garlic.
Turn inside oven grill on.
Break and scramble six eggs. Place in iron skillet which has been covered with olive oil. Add sauteed erbete (or baby spinach) and slices of gorgonzola dolce. Salt/pepper. When 50 % cooked through, place under grill and let it melt further and become a bit golden on tht top.
Serve a quarter of the frittata on a plate with the potatoes. Sprinkle the plate lightly with chives.
We get our eggs from Franco, our neighbor who brings them up every day from his chicken coop.
I am so envious. I used to have hens and the freshest eggs possible. I miss them.
Okay - one more french toast recipe and then I'll get on to something else. I liked this one because I mixed it up the night before - even measuring out the ingredients that I use the next morning. That way you can put it in the oven and get on to other stuff.
I take french baguettes - slice about 2 inches thick. Mix up eggs, cream, cinnamon, vanilla and a little honey.
Dip the bread in the egg mix and place in a greased baking dish - cut side up. Pour the leftover egg over the bread The egg should come up at least 1/3rd high on the bread. It will all soak in overnight and the bread will have a moist eggy taste and texture. Cover and refrigerate.
The next morning drizzle melted butter over the bread. (Not a lot but a good bit since you don't serve it with butter and syrup)
Sprinkle brown sugar on the bread next - leaving it a tad chunky, not totally separated.
Next cover with chopped pecans - or other nut. Now drizzle fine streams of honey all over the bread and bake. (I use a fork as it gives me thinner streams) The honey and brown sugar will carmelize as once it cools a little bit will have a crunch to it.
I've got a cranberry biscotti in the oven and the timer is calling me.
TAG ! !
Posts: 690 | Location: Michigan | Registered: 14 January 2005
Sorry for being late to this thread on the bananas but we have had two of our granddaughters here for a week (5&3) so we had no life for a week.
Judith purposely lets the bananas get black so I will make my banana waffles!!
Banana Waffles (or Pancakes) 4-6 really overripe bananas 3 eggs 1-2 tablespoons of vanilla extract Low fat Bisquick (or flour with baking powder) Buttermilk or any other milk
First, mash the bananas with a whisk in a large mixing bowl to get them creamy and smooth. Then add the 3 eggs and vanilla along with about 2 cups of the Bisquick. Mix it all together and determine how much other liquid in the form of a milk you need to add as the bananas do contain a lot of liquid for the batter. I like to keep it thick for waffles but you can thin it out for pancakes.
Use a non stick spray to coat the waffle iron or griddle and let them cook slowly. Normally when the steam stops rising from the iron, they are done to a nice crisp waffle!
You can them sprinkle chopped walnuts on the top or, if making pancakes, sprinkle the walnuts on the pancake when you pour the batter on the griddle.
If you make a big batch, you can freeze them with wax paper in between and the do toast up well or reheated in the oven.
It's like a banana bread waffle!!
They are yummy!!
Doug
Doug
Posts: 2353 | Location: Winter Park, FL | Registered: 18 May 2005
Here's my b. bread recipe. I especially like that it is so easily, one bowl to mix in, and no "I have to run to the store" ingredients.
1 c. sugar 1/2 c. butter (1 stick) ****Big note!! I do not use butter. Instead, I use 1/4 c. applesauce and 1/4 c. canola oil to reduce the fat a bit. I've tried all applesauce, but it gets too dry. Great trick. 1 egg 1 c. mashed bananas (about 3) 1/2 tsp. baking soda 1 tsp. baking powder 2 c. flour 3 T. milk Nuts - optional
Preheat oven 350. Blend all ingredients except milk and nuts in large bowl until smooth. Add milk and blend together again. Stir in nuts. Pour into greased loaf pan or one lined with parchment paper (what I use). Bake approx 1 hr. or until toothpick comes out clean. Cool in pan 15 min, then remove and cool more.
That coffee cake sounds yummy, Geralyn. I'll have to try that one.
Guess what I had a slice of for breakfast this a.m.? Sandra
Posts: 815 | Location: Near Chicago, IL | Registered: 03 May 2004
Sandra, I'm gonna try yours too...since we seem to always have bananas. Have you ever used butter instead of applesauce/oil (we don't usually have applesauce on hand, but we always have plenty of butter)? Is the butter softened; or melted; or ?
Line bottom and sides of 8-inch square or 1-1/2 quart baking dish (or sometimes individual serving cups) with vanilla wafers. Combine pudding mix, milk and butter in saucepan; cook and stir over medium heat until mixture comes to a full boil. Remove from heat.
Layer slices of banana over wafers, then add a layer of pudding. Repeat layers of wafers, bananas and pudding. Chill until firm, about 3 hours. Serve with whipped cream and garnish with banana slices.
Diana, your frittata recipe is so heavenly that you're totally forgiven for infiltrating the banana bread thread. Ditto to Torile who keeps posting decadent French toast concoctions. Doug, Judith -- yes to ideas for black bananas!
Sandra, I think you're the top contender at this point for Sunday's baking event, thanks to those magic phrases "no run to the store ingredients" and "one bowl".
French Baguette, cut on a bias. Egg, cream or milk, and the insides of a vanilla pod as the batter.
Syrup:
Juice from four Sicilian Blood Oranges Two heaping tablespoons brown sugar 2 Star Anise Insides of two cardomom pods, ground up in a mortar and pestle.
Mix these ingredients together and heat up until the mixture becomes syrupy.
Take off of heat, let cool for five minutes, and add a sliced banana and a handful of sliced strawberries.
Fry off the french toast in butter. Place in star pattern on plate. Put a whole strawberry and a swig of mint in the center of the star. Spoon the fruit on the toast, and the syrup around the plate.
I think that a handful of ground unsalted pistachio could be sprinkled over this successfully.
Janie and Geoff, I included banana in this one, does it count?
At some point, my sister better add to this thread, she is a breakfast queen!
Ok, just look at the collection of food on this thread, you guys, between the banana waffles, banana sour cream coffee cake, Tori's pure and unfettered decadence!!! All of these recipes sound and are darn yummy and are VERY motivating for a B&B owner. Thanks to all of you for what started out as a very innocent Banana bread thread but has grown exponentially from there!!
And we are soooo banned from the weight loss thread - Janie
Welcome to the club What's the saying, "Misery loves company!"
Di - I'm saving your last recipe for the first day warm enough to have breakfast outside....assuming I can still get a blood orange in my corner of suburbia.
Posts: 690 | Location: Michigan | Registered: 14 January 2005
My dear, this thread is a crime! I will have to buy kilos of great Canary bananas and start experimenting! Unluckily for my guests at the Locanda I have to use only local products so that my flatmates here in Madrid will be the only ones tasting these wonders!
OK everyone, don't laugh at me. After all this uplifting inspirational reading...
... the @#$%^ bananas aren't cooperating. They haven't turned brown. I think Geoff bought the kind raised on steroids. May need to go over and raid my mom's fruit bowl, she usually has food that's past the "best by" date. The war and the Depression you know, she won't throw away anything.
I always knew i was strange, but i HATE banana bread, banana anything,in fact, the only way i like bananas is in their original package! Janie, you can have the two giraffes in my fruit bowl because they are on there way out the door!
Pat
Posts: 1174 | Location: Rochester, NY and Bonita Springs, Fl | Registered: 18 September 2002
the @#$%^ bananas aren't cooperating. They haven't turned brown
My goodness! The bananas I buy are usually brown before I get home. I swear it is something in the air at the grocery store that keeps everything looking nice and - zowie - the minute you get home, it goes rotten.
Geralyn: If you use butter, it should be a softened to room temp. stick.
Sandra
Posts: 815 | Location: Near Chicago, IL | Registered: 03 May 2004
I've used the BH&G recipe and it is good. One tip is if your BB is browning too quickly, cover/tent the loaf with foil the last 15 minutes of baking. I also like to add a few (1/2 - 1 cup) Nestle mini-chocolate chips to the batter.
I have a good banana cream pie that I will post after I get home.
I have never been as creative at breakfast as my sister ~ usually cinnamon french toast and some kind of meat ~ love a nice turkey sausage in the morning along with something sweet always a winner at my house!
I'm out of town on business, back home tomorrow. Can you believe I can't wait to get back home and mash up those @#$% bananas and bake? Those recipes are soooooo enticing !!! Marta -- REAL banana cream pie is the best!
In a sauce pan, combine sugar, salt, flour, cornstarch. Wisk in milk. Stir constantly over medium heat as mixture thickens. Boil for 1 minute. Remove from heat and slowly add egg yolks. Return to medium head and bring to a boil once again. Remove from heat and add butter and vanilla.
Bananna: Put a thin layer of cream sauce in a pie shell. Slice bananna over the sauce. Continue layering sauce and bananna. Chill. Cover with whipping cream.
Coconut: Toast 1 cup shredded coconut. Sprinkle 1/2 cup over pie crust. Pour cream mixture over coconut and chill. Cover with whipped cream and remaining coconut.
I think the recipe also included an option for a chocolate cream but I no longer have it. Based upon another very similar recipe, I'd add 1/2-3/4 cup of chocolate chips before adding the vanilla and stir until melted. Then add vanilla and butter.
I also noticed that it doesn't specify exactly how many banannas. I'm thinking it was 2-3 banannas.
Many thanks everyone -- have made the BG&H recipe and you can now certify it as idiot proof since I'm normally a one person baking disaster. There are also bananas in a ziploc bag in the freezer, whew! pressure off to do more creative baking with bananas.
And to think, I never read this thread because I don't like banana bread! What was I thinking? First of all, I started the friggin' Weight Loss thread, and not only should I be banned, but maybe punished! I live to eat...well! Secondly, now I have to lose 20 lbs. before I can go to Piemonte for a week, just because of breakfast! Finally, a new restaurant in Palm Springs opened and posted their Sunday Brunch menu: Creme Brulee French Toast! I told Brad, that's where I want to go on my birthday (not til May, but I plan ahead when it comes to food!) Maybe he will take me for "Palma Sunday" instead. I will try to come back with the recipe (or figure it out! Excuse me now, I must begin fasting! All this right after Diva's pasta... I LOVE you guys!
Timely thread. I received 2 emails at the turn of the year saying that bananas were the food of 2006. Being a suggestible soul, I keep buying bananas, but I can't keep up! So, I will try to translate and use one of these recipes. My old one used applesauce which I can't get here, and I don't plan on this being a 2 day project. For the B&B breakfast ideas query, the absolute favorite brunches I used to feed to people who knew what brunch was, were: bread pudding made with toasted bread triangles and raisins (triangles so that the corners stuck up and got crunchy) and herbed tomato casserole with sausages. The other 2nd fave was blintzes, cheese and cherry.
I am always looking for recipes that I can prepare the night before and make the next day because I have frequent guests in Sonoma. I found this book at Borders the other day and there is a recipe for Creme Brulee French toast!
The name of the book is Sleep On It by Carol Gordon. She is the Innkeeper of Nantucket House, a B&B in Chatham.
Here is the recipe taken from the book.
Creme Brulee French Toast from Adirondack Pines B&B
1/2 C unsalted butter 1 C packed brown sugar 2 Tbsp. corn syrup 1 round challah bread or country style bread, 8-9 in. diameter 5 large eggs 1 1/2 C half and half 1 tsp.pure vanilla extract 1/2 tsp. salt 1 tsp. Grand Marnier confectioners sugar, for sprinkling
1. In small heavy sauce pan, melt butter, brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into 13x9x2 in. glass baking dish.
2. Cut 6 1 in. slices of bread, no crusts. Arrange on bottom of pan. Whisk eggs, half and half, vanilla, salt and Grand Marnier. Pour over bread. Cover and refrigerate overnight.
The next day
3. Bring casserole to room temp. Bake in a preheated 350 degree oven until firm and golden brown, about 40 minutes. Sprinkle with confectioners sugar.
If anyone tries this, let me know how it turns out!
Posts: 1008 | Location: San Francisco bay area | Registered: 12 May 2003
You guys are such cheats!!! You label the thread Banana Bread Recipes so that we wouldn't look?????
Well it worked - I have no interest whatsoever in banana bread. But my curiosity got the better of me - 47 postings about banana bread?
I DON'T THINK SO.
So what is the first thing I read .....Creme Brulee French Toast.
Remember, this is Slow Talk, where we share good things!
I think you had better disband your little secret BB Club and announce to all that this thread is really Decadent Delicious Brunch Recipes! Or I'm telling.
Listen, all I asked for were Banana Bread recipes. Can I help it if the foodie perverts on this board keep throwing in stuff that's gotten all of us banned from the Weight Loss Support thread? (torile started it, if I recall ..)
So anyway Sheena, have you been to the Whole Foods by Park Royal and tried any of that creme brulee french toast yet? I was with a skinny girlfriend when I spotted them so did not buy, but plan on sneaking back solo later this weekend ...
Topic Closed
Because while it seems "do-able" to convert from UK to US measures, I think it would be much more difficult to convert the other direction. So if you don't have a conversion chart, I can weigh out a few cups of flour and sugar for you so you can try out the US recipes! 
Or just send you the US measures.
