Food Storage Banana Bread

My kids have been wanting me to make banana bread with freeze dried bananas. Mostly because we never seem to have bananas when they want banana bread. Well, I finally did it and it wasn't bad. It was actually good. Fresh ingredients are still my first choice but if those are not available, I can make banana bread that my family will enjoy. Here's how I did it.

I started with my usual chocolate chip banana bread recipe from a Hershey's Chocolate Cookbookand made a few substitutions.

First I blended some Freeze-Dried Banana Slices and water in my Magic Bullet. I needed about 1 cup of mashed banana so I just eyeballed it. Next time, I'll measure it out for you.



That got dumped into the mixing bowl. Then I measured in the fresh ground hard white wheat flour and sugar.

Next came the baking powder, salt, and baking soda.

Then I pushed the Whole Egg Powder through a little sieve, because sometimes, if it's lumpy, it doesn't blend well.

In went the palm shortening.

Started the Mixer and dumped in the needed water to make up for the egg powder. Based on the amount of egg powder I used, I needed 4 tablespoons of water. The dough still seemed too thick, so I added 1 more tablespoon. Once I got the right consistency, I mixed in the chocolate chips. Then it went in a greased bread pan and then in the oven. It barely had time to cool after baking before it was devoured. I forgot to take a finished picture. Sorry.

Here's the original recipe from this Hershey's chocolate cookbook with my substitutions next to it.


2 cups unsifted all purpose flour....ground hard white wheat
1 cup sugar
1 t baking powder
1 t salt
1/2 t baking soda
1 cup mashed ripe bananas (about 3 small)....freeze dried banana slices (about 1 1/2 cups) and water blended to banana consistency
1/2 cup shortening....palm shortening
2 eggs....4 T whole egg powder and 4 T water (more or less as needed)
1 cup chocolate chips
1/2 cup walnuts


Grease bottom only of 9x5x3 inch loaf pan; set aside. Combine all ingredients except chips and nuts in large mixer bowl; blend well on medium speed. Stir in chips and nuts.
Pour into prepared pan. Bake at 350 for 60-70 minutes or until cake tester comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.


P.S. I'll add pictures as soon as I figure out how to.