R
Raquelita
Guest
You can do this with almost any recipe . . .
Peel and freeze ripe bananas. (If you don't have time, you can skip the freezing, but freezing makes them even more sweet). Puree them in a blender or food processor, adding a tablespoon or two of water, if necessary.
You can use the above mixture as a substitue (cup for cup) for sugar in almost any baked good--cakes, cookies, brownies, quick breads. For every cup of sugar that you replace with the banana mixture, add 5-6 tablespoons of flour.
Your recipe will have a banana flavor, but not overpowering. You can use half banana and half honey if you want to decrease the banana flavor. It makes everything very moist.
Peel and freeze ripe bananas. (If you don't have time, you can skip the freezing, but freezing makes them even more sweet). Puree them in a blender or food processor, adding a tablespoon or two of water, if necessary.
You can use the above mixture as a substitue (cup for cup) for sugar in almost any baked good--cakes, cookies, brownies, quick breads. For every cup of sugar that you replace with the banana mixture, add 5-6 tablespoons of flour.
Your recipe will have a banana flavor, but not overpowering. You can use half banana and half honey if you want to decrease the banana flavor. It makes everything very moist.