Baking Banana Bread

Make this Perfect Fall Bread and it's also Diabetic Friendly: Sue's Pumpkin/Banana Bread

Banana bread seems to be a favorite with most of us.  So try this special bread this fall when pumpkins are so plentiful and are just screaming "Fall" at you.  Actually, this bread is good any time of the year and pumpkin is very nutritional.  So once you try it, you will probably want to make it year round.  This recipe calls for pumpkin pulp.  You do not have to scrap a pumpkin and cook it, you can always buy canned pumpkin.  Just be sure you buy pumpkin and not pumpkin pie mix.  They are two different products.


SUE'S PUMPKIN/BANANA BREAD

1 cup Splenda granular

1/2 cup granulated sugar

1/2 cup shortening

2 eggs

1 cup mashed ripe bananas

3/4 cup pumpkin pulp

1 3/4 cups all-purpose flour

2 tsp baking powder

1/2 cup chopped nuts

1 tsp vanilla

1/2 tsp salt

1 tsp baking soda

Preheat oven to 350 degrees.  Grease and lightly flour two loaf pans; set aside.

In a large mixing bowl, cream together the Splenda granular, sugar, and shortening.  Beat the eggs and add to the mixture along with the bananas, pumpkin, and vanilla.  Mix together well.

In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda.  Add the dry mixture to the wet mixture; add the nuts and mix together well.  Spoon the batter into the prepared pans.  Bake at 350 degrees for 55 minutes or until a wooden toothpick inserted in center comes out clean.  Cool 10 minutes before removing from the pans to a wire rack to finish cooling.

Enjoy!

About the Author

For more of Linda's recipes and diabetic information, visit her blog at http://diabeticenjoyingfood.squarespace.com

How to bake good Banana Bread


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Baking Bread At High Altitude

Low Altitude Bread Baking?

I used to live at around 4500 ft in a desert and now I live at sea level in high humidity. My bread doesn't bake through. It raises slower, does not collapse but stays gooey in the middle. What should I do?

That's strange... usually low altitude cooking you'll get much better results than at high altitude (different boiling points in water).

In my opinion, humidity isn't the problem. It's the recipe you're using, expecially If you're using a recipe you modfied for 4,500 ft...

1. you need to decrease the amount of water you add to the recipe (about 1/3 cup less)... for breads - hand kneading is the best to tell if you have the right amount of water. The bread dough should be silky soft and just a little tacky.

2. you need to increase your proofing time (allow extra time for the bread to rise).

3. baking times will go up for sea-level cooking.

High-Altitude Baking Tips


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