Going Bananas Part two (for in AZ or anyone else) ot

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Blueberry Banana Bread 2 cups all-purpose flour

1 tsp. salt

1 tsp. baking soda

1 cup sugar

1 egg, beaten

1/2 cup vegetable oil

1 tsp. vanilla extract

2/3 cup mashed bananas

1 cup fresh blueberries

1/2 cup chopped nuts

In a large bowl, combine flour, salt, baking soda and sugar.

In a separate bowl, combine egg, oil, and vanilla extract and mix.

Add to dry ingredients.

Fold in bananas and blueberries and mix well.

Add nuts and mix.

Pour into a greased loaf pan and cook at 350 degrees about 1 hour.

Allow bread to cool before slicing.

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Banana-Blueberry Muffins

1/4 cup vegetable oil

1/2 cup mashed ripe banana (about 1 medium)

1 egg

2 cups all-purpose flour

2/3 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup fresh or frozen (thawed and well-drained) blueberries

Heat oven to 400 degrees F.

Grease bottoms only of 12 medium muffin cups, 2 1/2 × 1 1/4 inches, or line with

paper baking cups.

Beat milk, oil, banana and egg in large bowl.

Stir in remaining ingredients except blueberries just until flour is moistened.

Fold in blueberries.

Divide batter evenly among muffin cups (cups will be almost full).

Sprinkle with sugar if desired.

Bake 18 to 20 minutes or until golden brown.

Immediately remove from pan.

>>>Yield: 12 servings.

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BANANA BREAD

2 ripe medium bananas, mashed

2 eggs, room temperature

1 3/4 C sifted all-purpose flour

1 1/2 C sugar

1 C chopped walnuts

1/2 C vegetable oil

1/4 C plus one T buttermilk

1 tsp vanilla

1/2 tsp salt

Preheat oven to 325F degrees. Grease and flour 9 " x 5 " loaf pan.

Combine all ingredients in a large bowl and mix well. Transfer to

prepared pan. Bake until top is golden brown and splits slightly,

about one hour and 20 minutes.

Do not double this recipe, it is disasterous!

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in AZ:

You have discovered about AZ that may be in an almost existant catagory of what

I don't like about AZ since arriving here in June and that is....being an avid

banana eater...they don't keep more than a day or two. I only buy what I think

will be ate now in two day (the day bought and the following day)unless I feel

like doing lots of baking.

Hope you enjoy these recipes and tidbits.

We love bananas in our house...but when they have lots of brown spots...everyone

stops eating them. Here are some tips to use up all the bananas.

1. As soon as they reach desired ripeness...refrigerate. They will change

color, but the ripening process will stop.

2. Very ripe (almost black) bananas can be frozen and used for banana bread and

muffins. When ready to use them, take them out a couple of hours ahead to

thaw... then just cut one end off and squeeze banana out. Mashing will also be

a breeze.

3. If storing bananas at room temperature, hang them to prevent bruising. No

need for a fancy " banana tree " just knock a small picture nail into the wall and

use a strong boot lace to hang the bananas.

4. On a diet? Like oatmeal? Don't want to put sugar in the oatmeal? Slice up

a banana instead. It will sweeten the oatmeal just right.

5. To prevent sliced bananas from turning brown. Give them a bath in orange

juice.

6. According to the food guide. Half a banana is considered one serving of

fruit.

~ " If I could reach up and hold a star for every time you've made me smile, the

entire evening sky would be in the palm of my hand. "