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How to make the perfect banana in a can (part 2)

Posted by admin

Posted September 14, 2018 08:33:49This recipe is based on a Banana Bread recipe by Jules Zivkovic, which is based off of a banana that’s already in the fridge.

So this recipe should be fairly easy to adapt and I think you can see how easy it is.

This banana bread recipe will be a great way to eat a banana in the morning.

You can even make this banana bread in advance, so you can make it ahead of time and take it to work, school, or wherever you want it to go.

The bread comes together in about 10 minutes.

It’s easy to make, easy to store, and easy to reheat.

If you’re new to banana bread, the first step is to soak the banana in cold water for at least 20 minutes.

This allows the water to absorb the flavor of the banana and prevent the banana from becoming too mushy.

Once soaked, it will have a good consistency and will become slightly more firm.

Once you’re done soaking the banana, drain it and place it in a bowl of cold water.

Once the water is cold, add the banana to the bowl and stir.

You’ll want to make sure the banana is completely submerged in the water and not sticking to your spoon.

Next, add 1 teaspoon of cinnamon to the banana.

I like to do this with the bottom of my spoon.

You want to be able to stir the banana around the sides and the bottom.

Now add 1 cup of flour to the bananas, stirring until the flour is all incorporated.

This will allow the banana flour to sit at room temperature for about an hour.

You’re probably looking at about 5 minutes of stirring.

After this is done, you can place the banana bread into a pan, and place the bottom over a large sheet of foil.

Place the banana on top of the foil, and sprinkle with some of the cinnamon and sprinkle of sugar.

This helps keep the banana moist and crispy.

Cover the pan and let it sit in the refrigerator for about 5 to 10 hours.

This makes a loaf that is pretty easy to cut into cubes.

You should be able that the bananas will be done when the foil is completely dry.

Once they’re ready to eat, put them back in the freezer.

After about 2 hours, you should have a nice, crisp loaf.

Enjoy this recipe!