Episcopalian Banana Bread:

[elshiva]

Episcopalian Banana Bread
From the Kitchen of Gileson

Category: Breads
Servings: 12-16
Preparation Time: 1 hour

Recipe Ingredients
1-1/2 cups flour
3 teaspoons baking powder
1/3 cup oil
2 teaspoons cinnamon
1/2 cup sugar
2 eggs, well beaten
1/4 cup brown sugar
3/4 cup oatmeal
1/2 teaspoon baking soda
1/4 cup milk
2 cups mashed bananas



Recipe Directions

Mix everything in one bowl and stir it up. In greased and floured bread pan, bake at 350 degrees F for 50-60 minutes.
http://members.tripod.com/Gileson/mycookbook/episc_banbrd.html

[Tab]

1. I have to ask

What's so Episcopalian about it?

[wryter2000]

3. LOL I had the same question

I was raised Episcopalian, and I have tremendous respect for the faith, but in the words of Bishop Spong, "if the Jews are God's chosen people, the Episcopalians are God's frozen people." We're a pretty staid bunch.

I grew up to recover from that, of course. :evilgrin:

[politicat]

2. So, if I add a shot of coffee liqueur, will it be UU banana bread?

After all, UUs tell me that they worship the martini (look at their symbol) and the coffee urn.... (No offense to UUs meant - please don't take any.)

[displacedtexan]

8. Must thread jump here. Every Episcopalian knows...

Where you find four Episcopalians, you always find a fifth.

[wryter2000]

9. LOL

:rofl: I'm going to use that one. :yourock:

[eleny]

4. Sounds really good with the oatmeal in there

I wonder how hard it is to mix up. Hope I don't break my wooden spoon! Thanks for recipe - it really does sound very good.

[NMDemDist2]

6. it's actually not much thicker than cake batter n/t

[NMDemDist2]

5. I finally got around to baking this today

YUMMMY! it's been (literally) years since I baked any fruit type stuff. I have had to re-learn every thing I ever knew about cooking in the last two years.

so next time I promise to actually MASH the freaking bananas instead of just kinda cutting them up some. Mr K called me "Lisa" and starting signing the "Green Acres" theme. :rofl:

Never the less, the texture is good, the flavor great without being too sweet and the bread is nice and moist. Definately one I'll do again (better I hope :blush: )

edit to add the question I posted for--- Do you think it needs to be refridgerated?

[politicat]

7. What's the weather like?

I refrigerate banana bread in July and August up here, when it gets in the high 90s during the day and 60s at night. It molds quickly if I have the windows open and it's hot.

The rest of the year, it does fine on the counter, either wrapped in plastic wrap or in a bread-box. (depends on how much space I have in the breadbox.)

[chefgirl]

10. That DOES look delicious

I love banana bread, but have given up trying to hit upon the right recipe for a truly moist loaf.

Since you say this one is moist, I'm going to have to end my moratorium and give banana bread one more shot. Reading this recipe, I'm almost sure I've never added two cups of bananas, maybe thats been the problem. Seems like a lot, but your loaf looks too good to resist!


Thanks, elshiva, for the recipe.

-chef-