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Mark09810 from Waltham, MA

Mark09810

Waltham, MA

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Banana Bread Bundt

  • 1 (18.25 oz) box yellow cake mix
  • 1 (3.4 oz) pkg banana cream flavored instant pudding **
  • 4 eggs
  • 1 cup water
  • 1/4 cup canola oil
  • 1 cup mashed bananas (about 3)
  • 1/2 cup chopped walnuts
Preheat oven to 350 degrees. Grease and Flour a bundt pan or spray the pan with Pam Baking spray. (Be sure it is the BAKING spray.
It has flour added to the spray. It is the only way I do bundts now. They never stick to the pan)
In a large bowl, add the cake mix, pudding mix, eggs, water, oil, and banana.
Blend with a mixer on low for 30 seconds then on medium speed for 2 minutes.
Fold the nuts into the batter and pour into the bundt pan. Bake at 350 degrees for 55-65 minutes until a toothpick inserted in the bread comes out clean.
Allow bread to cool in the bundt pan for 10 minutes then invert onto onto cooling rack.
** vanilla pudding can be substituted

South Carolina Corn Bread

  • 1 cup fine corn meal
  • 1 2/3 cups wheat flour
  • 1/3 teaspoon salt
  • 1/3 cup mashed sweet potatoes
  • 1/6 yeast cake
Mix about a third of the corn meal and flour and add lukewarm water enough to form a stiff batter. Add yeast mixed with a small amount of lukewarm water (above 90 degrees). Keep sponge in a warm location until it becomes light. Scald meal with boiling water, and as soon as it is cool enough, add the sponge. Add other ingredients and bake as bread until done. Iron or granite pans are used in the south, but bread tins may be used.

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