It is Freezer Food Friday!
Please post a recipe that can be prepared ahead and frozen for later use. Post your recipe on your blog ( or in the comments here if you do not have a blog) and link it below using Mr Linky.
Thank you for participating!
Makes: 2 loaves (8-10 slices per loaf) ( eat one, freeze one or freeze both! )
1 cup vegetable oil
2 cups finely grated carrots
1 1/4 cups sugar
1 teaspoon vanilla
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 cup shredded coconut, optional
1 tablespoon orange zest
1 cup chopped pecans, toasted
Lightly beat eggs. Add oil and sugar and beat for 30 seconds. Add carrots and vanilla. Mix until well blended. Sift dry ingredients and then add to liquid mixture. Blend well. Stir in coconut (if using), orange zest and pecans. Beat at low speed just until blended. Do not overmix.
Divide batter (it will be thick) evenly between two well-greased and floured 9-by-5-inch loaf pans. Bake at 350 degrees for 60 minutes. Cool on wire racks.
Per serving (based on 10 slices/loaf): 274 calories, 16 grams fat, 4 grams protein, 1 gram saturated fat, 30 grams carbohydrate, 2 grams fiber, 32 milligrams cholesterol, 279 milligrams sodium
Welcome to Freezer Food Friday.
Here is a recipe fit for making ahead and pulling out when needed. Please share your recipe on your blog ( or in the comments here if you do not have a blog ) and link it below.
Banana Bread (Mister Rogers’ Favorite)
4 overripe bananas
1 c sugar
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1/3 c melted butter (3 TB solid)
In a medium bowl, mash bananas with a fork. Stir in other ingredients, in order given. Pour into Teflon coated or buttered 8 1/2 x 3 1/2 x 2 1/2 loaf pan. Bake one hour in oven preheated to 325°
Notes: Overripe bananas are best — really overripe. Black bananas give a real banana flavor for any baked recipe. Bananas that are just right for eating can barely be tasted when added to breads or cakes. Bananas can be frozen as is, no additional wrapping (other than the natural skin) is necessary. Let them get to be solid black, then freeze. Thaw when ready for use. You can add 2 cup pecans or whatever is your favorite if you like banana-nut bread. These breads freeze well for up to two months.
Honey Quick Bread
2-1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 t. baking powder
1/4 t. cinnamon
1/2 c. oil
1-1/2 c. buttermilk
1/2 c. honey
Mix all ingredients together; spoon into a greased and floured 9″x5″ loaf pan. Let stand for 20 minutes; bake at 375 degrees for 50 to 60 minutes. Makes one loaf.
from Gooseberry Patch
Paula Deen’s Banana Bread recipe is one of my all time favorites. I make this again and again and as a matter of fact I am making it this morning. This is not a low-fat recipe ( what Paula Deen recipes is? ), but it produces a great banana bread. A loaf does not last very long around here.
Try it for yourself and let me know how you like it!
One Banana Banana Bread
1 Large Very Ripe Banana (or two small ones)
1 Egg with enough milk to make One Cup liquid
1 Stick butter/margarine (softened) ( 1 stick = 1/2 cup )
1 tsp Vanilla
1-1/2 Cup Flour
1 Cup Sugar
1 tsp Baking Soda
Put all ingredients in a large bowl together (don’t need to sift or
mix anything beforehand). Use mixer on slow to medium to mix until
lumps are pretty well gone (not too long or bread will be too firm).
Pam-Spray® bread pans (do not flour).
Fill pans 2/3 full
Bake 55 Minutes @ 350 Degree until Golden Brown. Toothpick test for
doneness. This bread comes out quite moist and quite a lot of banana
flavor (with only the one banana)!
You can use this same recipe to make itty bitty, kid-sized teacakes
(bake time is about 15-18 minutes), cupcakes, small loaves, etc.
The baked bread can be wrapped up in foil and frozen. Just pull it
out, defrost it, unwrap and reheat in paper towel in the microwave
until warm. Slice it and enjoy!
DH said this is the best banana bread yet!!!!
Banana Bread Recipe courtesy of Paula Deen & Sweetnicks
1/2 cup (1 stick) butter, at room temperature
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3 ripe bananas, mashed
Preheat the oven to 350. Grease a 9×5 loaf pan. In a mixing bowl, combine the butter and sugar; mix well. Add the salt, eggs, vanilla, flour, baking soda, baking powder and bananas. Mix well. Pour the batter into the prepared pan and bake for 50 minutes.