Cin made "Banana Salsa Bread"
Well, I made it and let me tell you, it was gobbled up so fast I barely got to get some pix and a taste for myself. If I was guessing, I'm guessing they like it.
AS IT WAS BAKING IT SMELLED A LITTLE LIKE TOASTED BANANA BREAD.
IT REMINDS ME A BIT OF THE "TOMATO SOUP CAKE", ONLY DOESN'T HAVE THE SPICES IN
IT...ALTHOUGH NEXT TIME I MAKE IT I'M GOING TO TRY ADDING SOME TO IT.
ALSO I WILL MAKE MORE OF THE MINI LOAF SIZE.
I LIKE THEM AS THEY ARE A GOOD SIZE TO USE FOR 'GIVE AWAYS' (PRESENTS)....TRY IT AND SEE WHAT YOU THINK.
I'm glad I did get a few pix before it was all gone, hope you enjoy.
Featured Pinch Tips Video
- 1/2 c
- butter, softened (or 1-cup margarine)-i used butter
- 1 c
- 3 medium
- ripe bananas, mashed
- 1 c
- thick & chunky salsa (i used mild...use what you like)
- 2 c
- all-purpose flour and
- 1 tsp
- baking soda
- (i added 1 cup of broken pecan nuts)..that's right, i just can't stick to a recipe
- vegetable cooking spray
1PREHEAT oven to 350°F. Spray 9"x5"x3" loaf pan with vegetable cooking spray.
2BEAT butter and sugar until light and fluffy, using electric mixer at medium speed.
3ADD bananas, salsa and eggs and mix well.
4ADD flour and baking soda and mix well.
5POUR mixture into prepared loaf pan.
6BAKE 1 hr. or until done.
Cool in pan on wire rack 15 min.
Remove from pan and cool completely on rack.
Makes 1 loaf.
7WELL THIS IS A KEEPER!!! IT IS SOOOOO MOIST.
IT MADE 1-MINI LOAF AND 1-BREAD LOAF SIZE
IF I'D USED MY LARGER LOAF PAN I GUESS I COULD HAVE GOTTEN IT ALL IN THE ONE...but, I didn't want to.
I TOOK THE MINI LOAF OUT AFTER 30 MIN'S OF BAKING, IT WAS DONE BEING SO SMALL.
THE LARGER SIZE LOAF TOOK A BIT OVER THE 1-HR THAT WAS SUGGESTED, (about 8 to 10 min's more).
Check it though, most ovens bake a bit different.
8P.S. WE EAT THIS JUST LIKE EATING REGULAR BANANA BREAD.
(PHOTOS ARE MINE: CinStraw)