Aug 17, 2023·edited Aug 17, 2023Author

Oh Ned, can you believe it - I actually HAVE a copy of "The Tassajara Bread Book", published 1970, my copy is from their 13th printing in 1974!!!! I have no idea where I got this book, some used book store somewhere for $4. It's a well worn and loved copy full of stains from years of use. (I am a cookbook freak and love finding these gems)

Here is the banana bread recipe for you and fellow Juke readers.

Tassajara Banana Nut Bread

(For Breakfast or dessert. A heavy. 1 large loaf- per the recipe)

2c whole wheat flour

1 tsp baking soda

1/2 c oil

1/2 c honey

1 grated lemon rind

2 beaten eggs

2c ripe banana pulp

1/4t salt

1/2 c chopped nuts

1/2c raisins (optional)

Sift together flour and baking soda. Blend oil, honey and lemon rind until nearly smooth. Beat in eggs. Add sifted ingredients in three parts alternately with banana pulp, beating until smooth after each addition. Fold in chopped nuts. Place in greased loaf pan. bake for 50 minutes at 350 or until fork or toothpick in center comes out dry. Cool five minutes before removing from pan.

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Lemon rind! I never would have thought of that.

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its always those little things that make the difference!

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Apr 2Liked by Tonya Morton

I substitute orange rind because I like the flavor better (less acidic). I also use half gluten-free oat flour and half buckwheat flour -- I find it makes for a more moist bread that both keeps better and can be toasted more easily.

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deletedAug 17, 2023Liked by Tabby Ivy
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isn't it fun - those intersections of lives!

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I always like banana bread or zucchini bread ... or even my mother's raison bread from long long ago ... as long as somebody else makes it.

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Aug 17, 2023Liked by Tabby Ivy, Tonya Morton, Ned Mudd

There are two soaks in those hills. One of them involves a long hike and the monastery involves an insane drive, from what I have read. I have been wanting to go there for a long long time. You may have reignited the flame. Great piece. The cornbread would be a cherry on top of the cake.

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I can't believe I have an old used copy of The Tassajara Bread Book

here is the recipe for Corn Muffins from the book:

1 c - 1 1/2 c corn meal

2t baking powder

1/2t salt

1 egg, beaten

1/4c oil

1/4-1/2c honey or molasses

1-1/2c milk

Combine dry ingredients. combine wet ingredients. fold quickly wet and dry together, just until cornmeal moistened. spoon into greased muffin tin. bake at 400 for about 20 min.

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