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10.10.2014
Ingredients like nuts, chocolate chips, eggs, spices, and even vegetables like zucchini go great in Frugally Easy Banana Bread. Call me a nerd, but I made my own apple sauce by putting thawed (previously frozen) apples into a blender. In a large bowl, mix together your flour, sugar, baking powder, baking soda, salt, ground cinnamon, and nutmeg. In a large bowl, mix together your mashed banana, apple sauce, egg, vanilla extract, and cranberries.
Bake your banana bread in a preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The best part is that the compressor runs very infrequently, and the fridge & kitchen are very quiet most of the time. I still recall with amusement a (Canadian) co-worker using white sausage mustard on another sort of sausage, and how his German co-workers gave him no end of grief.
Sidenote: Jim has been cutting out the fat in the recipes for others, but he brings along his own butter. Also, a trick I learned from a friend: since the top of a muffin is the best part, then make only the tops!
Now, I’m not one of those people who keeps lots of frozen food kicking around in the depths of the cold box. Luckily, I spied a bunch of overripe bananas sitting on my counter and decided that today was the day to make banana bread! Banana bread is just one of those recipes that demands you clean out your fridge (or freezer) and add ingredients already kicking around the kitchen.


When it comes to making low fat banana bread, I find that apple sauce is the perfect ingredient for making banana bread moist. Just like you and your family, all it takes is one infestation to put my flour in the freezer, all the time. I found a recipe in an old Pillsbury cookbook years ago for banana bread that called for blueberries instead of nuts, and have been making it that way ever since.
Use a well-seasoned pizza stone, and just spoon the banana bread batter on the way you’d do for cookies. Taylor is the creator and lone writer of Squawkfox, a personal finance blog where consumer savvy is fun. Freezer-burned food kept long past the expiry date may be cold, but it sure ain’t cool. After digging around I found a bag of frozen organic apples left over from last year’s harvest, a container of dried organic cranberries I had saved from a Thanksgiving sale, and a bag of flour. Store-bought banana bread is usually stuffed full of hydrogenated oils with not enough bananas. Much as bricks are a good thermal mass for holding heat, water is a great thermal mass for keeping the air in the freezer (and thus fridge) cold. I bought a set of Zwilling knives 20+ years ago and they are still in perfect shape after more than 1500 runs through the dishwasher. The cooking time is much shorter of course, you’d have to experiment to see what works for your recipe.
Use for stuffing or dry in oven and grind in food processor with broken crackers to make homemade shake coating for foods.


I perfer it without the concentrate on top, because if you have to keep the loaf for a longer period of time the top gets slightly sticky, though I really enjoyed the zing it added.
Banana bread would also be splendid in a back-to-school lunch or as a healthy weekend snack for the kids. Baking on the pizza stone helps them cook more evenly, plus the bottoms don’t get soggy. I keep chopped frozen peppers and others veggies (pre -chopped)in containers for using in deluxe hashbrowns and chinese style fried rice or homemade soups or casseroles or homemade pizza. Because I do my weekly grocery shopping trip on Saturdays, there’s usually nothing fun left to eat by Friday. If you have a freezer full of food dating back to the Ice Age, do yourself a solid — clean it out or compost it, now.
Ever since my parents’ Great Weevil Infestation incident in the early 1990s, the whole Taylor clan stores their flour in the freezer. I have bags of ground beef and veggie ground pre -seasoned and pre -cooked so my teenagers can make microwave nachoes at home.
Trust me, you don’t want to start baking something delicious when your flour is wobbling full of buggy weevils.
I have an old tupperware box that was intended for laundrysoap.Got it as a wedding shower gift and have used it for my flour for over 34 years.



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