copyright Bettina Network, inc. 2011<\/p>\n
\u00a0From a bed and breakfast guest:<\/strong><\/p>\n “I had banana bread at the bed & breakfast home where I stayed and it was unbelievably good. \u00a0I must have the recipe. \u00a0I asked at the home and they told me to write to Bettina’s Blog. \u00a0Well, I’m writing – now let’s have the recipe. \u00a0 Oh – my name is XXXXXXX \u00a0and the dates of my stay were XXXXXXXX (just so you get the right banana bread recipe, but please don’t print my name.) Thanks,”<\/p>\n The host family answers:<\/strong><\/p>\n From the guests name and the date they stayed here is the banana bread recipe – it is really a basic recipe, the difference being the way the bananas are put into the batter. \u00a0Instead of mashing the bananas and mixing them in, the last thing to do is slice the bananas into the batter while the mixer is running on slow. \u00a0When the banana bread is baked, there is a kind of squishy, strong banana taste which comes from the baked-in slices. \u00a0I don’t do anything to keep the slices as a stand out in the bread, just mix them in as the final step.<\/p>\n I use the 1-2-3-4 step cake recipe for this banana bread – the problematic part is how much baking powder to add. \u00a0If you add too much, the ‘bread’ will go over the top of the glass bread baking dish and go all over the bottom of your oven which is impossible to clean and which leaves you a very little banana bread in the pan. \u00a0Too little baking powder and the banana bread does not rise properly. \u00a0The amount needed will probably vary depending upon your location in the world.<\/p>\n I use:<\/p>\n 1 cup organic butter (put this in the mixer and let it go for a few minutes to whip the butter)<\/p>\n 2 cups organic turbinado sugar (add this slowly after whipping the butter)<\/p>\n 4 organic eggs ( it makes a real difference in taste and texture if you are going to use non-organic eggs. \u00a0I wouldn’t bother – they ruin the bread). \u00a0Add these one at a time while whipping the mixture, but don’t whip too much because this is the point at which you can overbeat the banana bread.<\/p>\n 3 cups organic whole wheat pastry flour mixed* with 1\/2 teaspoon himalayan salt and baking powder (measured for your geographical area) \u00a0– add this a little at a time on a very slow speed on your mixture because you really have to be careful about overmixing when you get here. \u00a0I add all kind of things at this point and don’t remember exactly what was added on the day you request. \u00a0I add raisins, shredded coconut, pecans, or sometimes walnuts depending up what I have on the shelf, and – as needed – either coconut milk or a great heavy cream I’ve found which is organic, non-homogenized, from grass-fed cows. \u00a0The brand name is “Sky Top Farms”.<\/p>\n *To mix the flour, salt and baking powder I use a spoon and stir the mixture around lifting it up by the spoonful and sprinkling it back into itself.<\/p>\n The last thing I add before baking are the bananas. \u00a0I take two or three bananas, slice them into the batter with the mixer on low and once I’ve finished slicing I pour the batter into glass baking dishes which have been buttered and bake at about 350 degrees for 45 or so minutes.<\/p>\n Sorry I can’t be more specific, but I am one of those toss it in, t<\/strong>rial and error cooks, I don’t do the really particular measurements, etc. \u00a0You will have to experiment to get the perfect banana bread for your oven, mixer and location.<\/p>\n Enjoy! \u00a0To the guest who wrote: \u00a0call me if you have questions.<\/p>\n Ed Note:<\/strong>\u00a0 We had a request months ago from someone who asked for a heavy cream which was organic but not “ultra-pasteurized”. \u00a0At the time, we didn’t know of any and hadn’t come across such a possibility until this blog from a Bettina host family. \u00a0Now we know about “Sky Top Farms” organic heavy cream which is also from grass-fed cows and non-homogenized. \u00a0A partial dream realized. \u00a0Now all we have to do is find one which is straight from the cow without having the nutrition cooked out of it. \u00a0At least this one still has some nutrition left, although you can’t leave it on the shelf in the refrigerator for months – you have to use it fairly quickly. \u00a0Which is what most foods need. \u00a0 They were not grown nor taken from the animal to be shelved for a couple years or even for many months. \u00a0They are to be used ASAP and then repurchased when you need more. \u00a0A very old, very great concept in good nutrition and even better health.<\/p>\n ________________________________________________________________<\/p>\n