Cheesy Potato Mice

This is an ideal snack for any kids party….these  potato mice will make little ones squeal with delight.  Omit the cheese if dairy is a no-no…the mice taste super with or without!  At other times a little potato mouse can be served as an exciting side dish to coax little people to eat a complete meal.  Potato on the side is a good substitute for grains.



10 medium potatoes

1 cup grated cheddar cheese (optional)

1 -2 carrots, washed and peeled

2 Tablespoons olive oil

Salt and pepper to taste

A few drops of red and green food colors

1/2 teaspoon cornstarch plus half teaspoon water



Wash and peel potatoes.

Place peeled potatoes in a saucepan of lightly salted water and boil

Boil on medium heat for about 10 minutes or so, or till potatoes are almost done, but not too soft.  Do not overcook.

Drain water

Place potatoes on a flat lightly greased, or parchment lined baking tray when cool enough to handle

Preheat oven to 350 F

Carefully make slits along length of each potato, without going close to edges.  Slits should be deep, but not so deep that the knife will touch the base and cut off pieces.  Try to make 4-5 slits

Stuff slits with grated cheese.  If cheese cannot be used, brush olive oil mixed with a little salt, pepper and a dash of garlic powder/ dried basil / thyme, or any herb of your choice, into the slits

Cut off top ends of carrot, then slice the top one third of carrot/s into a few coins. Using kitchen scissors, shape carrot coins into triangles to form ears.

Use the narrow part of the carrot to make very thin, long slices for tails

Grate some of the center portion of the carrot for mice whiskers

Push triangular carrot ears on either side of one end of each potato

Mix water into the cornstarch and use the sticky mixture to gently attach a few shreds of carrot to create whiskers a little below ears leaving space to paint eyes and nose

Push in the finely cut long, very thin carrot slices on the other end of each potato.  Use cornstarch mixture if necessary to stick on these tails.

Mix green and red food colors to make a dark brownish color, and paint on eyes and nose.

Place baking tray in preheated oven and bake for 25 minutes or till potatoes brown a little on the outside and are soft cooked inside

These tasty mice are all time party favorites!

Sauces & Marinades

Store bought BBQ Sauces often have some one ingredient or the other which someone with allergies may react to.  The safest way is to create your own sauces and marinades which are guaranteed to be free of any cross contamination and will not contain any questionable ingredient.  You can modify the recipes below if you need to omit or replace any ingredient. 

Herbs and spices are the best taste enhancers and also preserve meats well.

More information on herbs and spices will soon be put up in the Basics / Good to Know categories.

Make these great tasting sauces / marinades, and get creative with spices.  Family and friends will all enjoy these flavors!


BBQ Chicken

BBQ Chicken with mashed potatoes and roasted asparagus


All recipes are for 2 pounds of meat / poultry

Note:  Apply these pastes to meat / poultry, when using them as marinades.  Refrigerate meat / poultry with marinade for at least 2 hours, before pan or oven roasting.

To use as BBQ sauces, omit the sweet ingredient, such as brown sugar, maple syrup, and rub a small portion of spice mixture on the meat/ poultry.  Then add the sweetener, and use the remaining sauce to baste the meat / poultry occasionally as you go along.  Adding the sweet ingredient too early in the BBQ process may brown or caramelize the meat too early and may give a burnt taste before the meat / poultry cooks through and through

!)  Ingredients

3 Tablespoons maple syrup

2 teaspoons lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon ground cumin seed

1/2 teaspoon dried oregano1/2 teaspoon (or to taste) cayenne pepper (red chilly powder)

1/3 teaspoon (or to taste) coarsely ground black pepper

1 heaped Tablespoon finely chopped fresh parsley (or 1 teaspoon dried parsley flakes0

Salt to taste.

Mix all ingredients well in a small bowl.

Apply this paste to meat / poultry, if using it as marinade and leave the meat / poultry in the refrigerator for at least 2 hours before pan or oven roasting.


2) Ingredients

This simple sauce has a great just-out-of–an Asian Wok flavor.

Use it as a marinade first, then if you wish, create a dipping sauce or pour it on the meat/ poultry, as per recipe below.

2 Tablespoons Gluten free soy sauce

1 Tablespoon brown sugar

1 Tablespoon rice vinegar

1 teaspoon fresh minced garlic

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper (red chilly powder), or to taste

Salt to taste.

To create a dipping or pouring sauce–

1/4 cup orange juice

1/4 cup water

1 Tablespoon Gluten free soy sauce

1 Tablespoon grated orange zest

1 Tablespoon rice vinegar

1 Tablespoon brown sugar

1 heaped Tablespoon finely chopped green onions, both white and green parts

1 .heaped teaspoon cornstarch, mixed in 2 tablespoons of water

Mix all ingredients except for the cornstarch mixture in a small saucepan, and heat. When mixture is close to boiling add the cornstarch-water mixture, and stir till sauce thickens.  For a thicker sauce add another teaspoon of cornstarch.


3) Ingredients

A quick and easy BBQ sauce—great for basting!  Or use it as a marinade and apply to meat / poultry at least 2 hours before pan or oven roasting.

2 Tablespoons Gluten free soy sauce

2 Tablespoons tomato ketchup

1 Tablespoon rice vinegar

1 Tablespoon brown sugar

1 1/2 teaspoon fresh minced garlic

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon ground coriander seed

1/4 teaspoon ground pepper

1/4 teaspoon cayenne pepper (red chilly powder) or to taste.


4) Ingredients

This marinade brings the taste of India to the table.  It is simple yet exotic, has all easy-to-find ingredients and adds a special touch to the meat / poultry entrée.

To 1/3 cup thick yogurt add–

1 Tablespoon fresh lime juice

2 level teaspoons fresh minced garlic

2 level teaspoons fresh minced ginger

1 1/2 teaspoons ground coriander seed

1 1/2 teaspoons ground cumin

1heaped teaspoon dried mint flakes

1 teaspoon paprika

1/2 teaspoon (or to taste) cayenne pepper

1/2 teaspoon cinnamon powder

1/3 teaspoon powdered cloves

1/4 teaspoon powdered cardamom seeds

1/4 teaspoon crushed strands of saffron—

Add a tablespoon of hot water onto the crushed saffron. Keep aside for about 10 minutes or so, for the color to deepen and the flavor to come through.  Then add to the remaining mixture.

While the saffron adds a truly exotic flavor, you could add a1/2 teaspoon of turmeric powder just in case you have run out of saffron.

Your entrée will taste even better than a restaurant preparation!

Lemon has such a refreshing taste.  Make these deliciously fresh tasting cookies which are so quick and easy to put together.  You can make them dairy free as well, by substituting butter with oil. Try light olive oil for a healthier version. The surprise glaze topping adds that special touch.


Lemon Cookies


1 and 1/2 cup Grandma’s Gluten Free Flour Mix  (click here for recipe)

1/2 cup oat flour

2 Tablespoons corn starch

1 and 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup sugar

6 Tablespoons unsalted butter (softened), or oil

Egg Replacer prepared to equal one egg  (use an extra 1/2 teaspoon baking powder and 1/2 teaspoon baking soda to substitute if necessary).  You may need about 2 Tablespoons water while making the dough, if Egg Replacer has not been used.

2 1/2 Tablespoons fresh lime / lemon juice plus 2 Tablespoons extra for glaze

2 Tablespoons lemon / lime zest

1 and 1/2 teaspoons vanilla extract



Preheat oven to 350 degrees F

Combine all dry ingredients in a medium bowl and set aside

In a large bowl, whisk together softened butter / oil, sugar, prepared egg replacer, lemon juice and zest, and vanilla extract.

Fold in dry ingredients, then make a soft dough using your hands

Divide into two portions, for ease of kneading, and knead into smooth balls.

Wrap each ball in plastic wrap and refrigerate for about half an hour at least.  You can prepare dough the previous day and refrigerate.  Remove from fridge and manipulate a little by kneading to soften.

Pull off 24 – 30 small balls, then roll each ball between your palms.  Place each ball on  parchment lined cookie sheets about 2 inches apart, then press to flatten each ball. Finally, each unbaked cookie should be about an inch apart

Bake in preheated oven for 15 – 17 minutes.

When cookies are completely cooled, coat with Lemon Glaze (recipe below)–

Lemon Glaze

Place two Tablespoons lemon / lime juice in a bowl and add icing sugar a heaped spoonful at a time, till you have a mixture the consistency of a cake batter.  You may need about 3/4 cup full of sugar.

Using a teaspoon,  drop a little mixture on the top of each cookie, and flatten glaze with the back of the spoon.  Allow glaze to set at room temperature, then watch the cookies disappear before you have a chance to store them!

Ghee is a super food!  Good fats are integral to our health—almost 30% of total calories in our diet must come from fat. Ghee contains vital, essential fatty acids, the Omega 3s.  In a zero- size aspiring culture, fat has become synonymous with”bad for us”.  Ghee, when it is a by product of organic milk (milk from grass fed cows, raised without hormones or antibiotics), is rich in Omega 3 fatty acids.

Traditionally made ghee lubricates joints and tissues, cleanses intestines and arteries.  It improves hormonal function and digestion.  It boosts the immunity and the Omega 3 fatty acids in it have a calming influence on an over active immune system.  Ghee also contributes to creating a better ratio of HDL to LDL cholesterol, and helps control triglycerides.

Ghee which is made traditionally (recipe follows), with organic butter, is often included in the diet of dairy allergic people.  As always, introduce with caution. For an absolutely ‘yum’ taste, use a small dollop of ghee to enhance flavors when making dairy free dishes which have to be cooked in water/rice milk/soy milk.  Try it with rice and tapioca puddings, Indian sweets such as carrot and other halvas, and even use it as a much healthier alternative to margarine in baked goods.  It is healthier than butter and tastes great in Western / American style cooking.

Ghee,like other fats helps to lower the glycemic index of sugar  In other words, it helps to metabolize sugar slowly and prevents a ‘sugar high’ in the system.  (An oatmeal cookie actually has a lower glycemic index than a bowlful of breakfast oatmeal)  Add a level teaspoon of ghee to oatmeal when cooking it with water, sprinkle a little cinnamon powder and serve—just delicious!

Ghee made the traditional way, at home, is most beneficial to health.  Grandma added yogurt culture to milk fat, churned it into butter, then boiled the butter to make ghee.  She also added a big helping of loving care along the way.  The only shortcut to home made butter is store available organic, unsalted white butter.  There is a big difference between homemade ghee, and the so called ‘pure ghee’ available on store shelves.  Most of the time, commercially made ghee consists of hydrogenated vegetable oil and heated milk fat without the use of active cultures.

Making ghee is actually quite easy.  Here is a simple recipe–



Home made ghee served in traditional silver tableware


Melt 2 cups home made or store bought unsalted, white organic butter in a saucepan.  Once melted, allow butter to simmer gently.  After 5 minutes or so, foam will rise to the surface.  Do not remove or stir the foam.  Let butter cook till foam thickens and settles at the base of the pan.  There will be a continuous crackling sound as the butter boils. Once the foam caramelizes and turns into a brown sediment, butter has turned into ghee.

You will find that the liquid is a golden color and is now boiling silently, with  just a trace of air bubbles on the surface.  Remove from heat.  When a little cool, pour the liquid, using a strainer, into a clean, dry container.  The strainer ensures that no trace of sediment enters the final product.

Although ghee lovers like to add sugar or jaggery to the caramelized sediment and eat it like a rich snack, it is not meant for the dairy allergic.

Once you taste home made ghee, you will never be able to settle for any thing else! 

A very easy-to-make side to serve with meat/poultry, or even with a platter of roasted or steamed veggies.  Kids love this healthy and full of goodness potato dish.  No cream or butter—ideal for the dairy allergic– and absolutely no fuss.

Serve your veggies on a bed of steamed quinoa to create a complete meal with Hot Potatoes on the side.

Smashed Hot Potatoes


8 medium size red potatoes

3 Tablespoons olive oil

1/2 teaspoon fresh minced garlic, or garlic powder

2 teaspoons dried basil

1/2 cup grated cheddar cheese (optional)

Salt and pepper to taste


Boil potatoes in lightly salted water, till cooked (about 15-20 minutes)

Heat oven to 400 F

Place potatoes on a baking tray or any oven proof dish

While potatoes are warm, smash each potato with the back of a large, heavy spoon, till potato is coarsely mashed, with skin on

In a small bowl, mix olive oil, garlic, basil, salt and pepper

Drizzle oil mixture on potato tops

Bake 20 minutes, partially pull out oven rack and carefully sprinkle grated cheese on top of each potato (optional)

Slide tray back and bake for 10 minutes more, or till potatoes are golden brown and crisp and the cheese has melted

When not using cheese, bake for about 25 minutes

Totally yummy!


Did you know?

That red potatoes have the lowest glycemic index of all potatoes?

(see my note on potatoes in the Basics section to learn about the goodness of  potatoes)

What can be better than this fantastic combination of taste and nutrition.  We have protein rich quinoa along with the easy-to-digest, vitamin, mineral and protein providing moog dal.  Then there is the great comfort food, rice, which adds bulk and gives satisfaction.  I add a good amount of veggies, whatever I have at home, to create balance and enrich the meal with additional vitamins, antioxidants and good fiber.

This dish is a complete, balanced meal, and is so easy to make.

Quinoa Khichadi


1/2 cup quinoa grain

1/2 cup yellow moog dal

1/2 cup basmati rice

2 cups or more finely chopped vegetables of your choice (carrots, cauliflower, peas, peppers etc.)

1 large onion thinly sliced

2 teaspoons ginger-garlic paste ground with 1 jalapeno pepper (green chilly) or to taste, and half a cup of fresh cilantro (coriander) leaves

3 cloves

2 small sticks of cinnamon

1 teaspoon garam masala (optional)

1/2 teaspoon turmeric powder,

3 Tablespoons oil

1 Tablespoon pure ghee (clarified butter)

Salt to taste

2 Tablespoons finely chopped fresh cilantro (coriander leaves)  and 2 Tablespoons shredded coconut for garnish

3 cups hot water

2 teaspoons lime juice (optional)

Note:  I make my own garam masala to avoid cross contamination with any allergenic ingredients.


Wash rice and moog dal together, drain and set aside

Wash quinoa using a sieve, rinse well three times and set aside

Heat oil in a large, heavy bottomed saucepan and add cloves and cinnamon sticks.

Add sliced onions, and saute till onions are soft and translucent

While onions are cooking, put up 3 and 3/4 cup water in a smaller pan, to heat and almost boil

Gently add washed and drained grains and moog dal to the softened onions, stir them in and saute for 2 minutes

Add the ginger-garlic-cilantro-jalapeno (green chilli) paste, saute for a minute more

Stir in vegetables, saute a little and add turmeric powder

Pour in the measured hot water

Add garam masala (optional) and ghee as well as the lime juice

When the water starts boiling, lower heat.

If the saucepan is large enough, you will be able to cover and cook on low heat without any water spill over

Cook for about 15 minutes or till the grains and moog dal are soft cooked

Turn off heat

Let the pilaf/ khichadi rest for a few minutes before transferring into casserole or serving dish.

Garnish with shredded coconut and cilantro leaves.

Serve hot with cut onions, tomatoes / yogurt based raita.


This is an easy-to- prepare meal.  It combines the nutrition of chicken with the goodness of veggies and the comfort carbs of rice.  Add a simple green leafy salad to enhance wholesomeness.  What can be better than something so healthy and perfectly delicious?

Chicken Risotto


4 bone-in chicken thighs, skin removed (use leg, thigh and breast pieces if you like)

1 1/2 cups long grain white rice, preferably basmati

2 cups chicken stock

1 cup water

1 cup tomato puree

1 large onion, finely sliced

1 cup frozen peas (or shelled fresh peas)

1 cup finely chopped carrots

1/2 cup sliced olives

1/2 cup tightly packed grated cheese (optional)

3 Tablespoons olive oil

1 teaspoon minced fresh garlic

1 teaspoon paprika

1 teaspoon dried chopped basil

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon cayenne pepper (optional)

Salt to taste


Apply garlic, salt and pepper to chicken pieces

Heat 1 Tablespoon olive oil in a large saucepan, swirl it around, and gently place chicken pieces

Cook covered on medium heat for about 5 minutes

Turn over and cook for a further 5 minutes or until both sides are lightly browned

Turn off heat.

Wash and drain rice

In another saucepan heat the remaining olive oil and add sliced onions

When onions are soft and translucent, add rice

Saute rice for about 2 minutes or until slightly brown

Add vegetables, saute for a minute more, remove from heat

Transfer sauted rice and veggies onto chicken pieces in saucepan.

Heat broth and water in microwave, or heat in small saucepan while preparing rice and veggie mixture

Pour hot liquid over chicken and rice.

Add paprika, basil and cayenne pepper

Cook uncovered on medium heat for 5-7 minutes

When rice is partly fluffy and most of the water has been absorbed, add tomato puree and half the cheese

Turn heat to low, and cook covered for about 3-4 minutes, top with remaining cheese, cover again and cook for 2 minutes more, or until all liquid has been absorbed.

Turn off heat.  Wait for about 5 minutes before removing lid.

Serve immediately while hot.

Everyone loves chocolate, and what better than a delicious cake served with hot chocolate sauce or a dollop of ice cream? I prepare a good quantity of my “Grandma’s Gluten Free flour Mix and store it, so its ready-to-use any time I want to bake.

gluten free eggless cake


  • 2 cups Grandma’s Gluten Free Flour Mix   (click here for recipe)
  • 4 Tablespoons Cocoa powder
  • 2 level teaspoons baking powder (preferably double-acting)
  • 1 level teaspoon baking soda
  • 1 stick (4 ounces) unsalted butter
  • 1 can(14 ounces / 396g) condensed milk
  • 2 Tablespoon confectioner,s sugar (icing sugar)—optional.
  • 1.25 cup Club Soda / Sprite
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350 degree F (about 180 degree C)
  2. In a large bowl, sift together Flour, Cocoa Powder, Baking Powder, baking soda and sugar (optional).
  3. Melt Butter in a microwavable mixing bowl.
  4. Whisk in the Condensed milk and add Vanilla, making sure that the mixture is well blended.
  5. Slowly mix 1 cup of Club Soda / Sprite
  6. Gradually fold in the dry ingredients, making sure that there are no lumps
  7. Add 1-2 tablespoons extra Soda if batter is too thick.
  8. This is a good time to taste the batter and add the confectioner’s sugar, just in case you prefer a sweeter taste.
  9. Give the batter a good stir.
  10. Using a hand blender, beat the mixture well to incorporate air and to create lightness. 
  11. Pour batter into a lightly greased 4 pound Bundt pan. (Ideally, a smaller –3 pound-pan will do, but the larger one is more of a standard size.)
  12. Bake in preheated oven for 45-50 minutes
  13. Insert a toothpick or knife into the center. Cake is ready if knife comes out clean.
  14. Gluten free cakes take a little longer to bake than wheat flour cakes.

Delicious with hot chocolate sauce (gluten free of course), or whipped cream/egg free, gluten free vanilla ice cream.

Enjoy it with the following Add-Ons

Chocolate Sauce


  • 2/3 cup milk /soy milk
  • 1/2 cup dark corn syrup
  • 1/4 cup sugar
  • 1/4 cup cocoa
  • Pinch of salt
  • 2 1/2 ounces semisweet baking chocolate, chopped,or half cup semisweet chocolate morsels
  • 1 teaspoon vanilla.


  1. Combine first five ingredients in a saucepan over medium high heat.
  2. Reduce heat, cook for 3 minutes, stirring frequently.
  3. Remove from heat, add chocolate and vanilla.
  4. Stir till chocolate is melted.

Chocolate Frosting


  • 3/4 cup confectioner’s sugar
  • 3 Tablespoons milk /soy milk /water
  • 3 Tablespoons butter / margarine
  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon vanilla


  1. Bring to a boil, sugar, milk and butter.
  2. Boil for one minute, stirring all the time.
  3. Remove from heat
  4. Add chocolate chips, beat well and using a spatula, put on warm cake.

What better than to have your own ready mix handy to make those waffles or pancakes on special days.  A ready home made mix is not only more fresh than store bought mixes, it even tastes better.

The whole family will love these waffles!



  • 4 cups “Grandma’s Gluten Free Flour Mix”
    Click Here to see the recipe
  • 1 cup oat flour (grind quick cooking oats in dry grinder)
  • 4 teaspoons Egg Replacer powder. (When Egg Replacer is not available, use 3 level teaspoons baking powder)
  • 4 Tablespoons confectioner’s sugar
  • 4 teaspoons vanilla powder
  • 2 teaspoons cinnamon powder
  • 1 teaspoon baking soda.


  1. Sift all ingredients together in a large bowl.
  2. Mix well and store in airtight containers.
  3. Storing in the refrigerator keeps all flours fresher and long lasting.  Keep in freezer for more lasting freshness.

Make Waffles with this Grandma’s Waffle and Pancake Mix

  1. 2 cups “Grandma’s Waffle and Pancake Mix”
  2. 2 cups milk / soy milk / rice milk / any fruit juice of your choice
  3. 3 Tablespoons canola / vegetable oil
  4. Place mix in large bowl, add oil.
  5. Add I cup liquid and mix with a heavy spoon.
  6. Gradually stir in remaining liquid, making sure there are no lumps.  Use a mixer at low speed if required.
  7. Consistency is very slightly thinner than that of cake batter.
  8. Follow waffle grill directions to cook waffles.

You can make 3 batches (4 waffle quarters per batch) in a standard size waffle grill—7-8” round.

Extra waffles can be frozen.  Place wax / parchment paper between each waffle, and place in an air tight container to freeze.

Frozen waffles can be thawed and heated in a toaster or toaster oven before serving.

Note: It is important to have a dedicated toaster for toasting all allergy free food. When using a toaster oven, make sure it is completely clean of all crumbs.  Use a washed and cleaned tray, or better still, have separate equipment for allergy free food.

Pancakes can be made with the same batter.

  1. Lightly coat the pancake griddle with oil / cooking spray.  Wipe off excess with a paper towel.  Light and dark rings at the base of the pancake appear because of too much oil on the griddle or skillet.
  2. Heat griddle / skillet on medium heat  To test for readiness, sprinkle a few drops of cold water on the hot surface.  If the water bounces and dances across the pan, it is ready to use.  If it sizzles and evaporates the pan is too hot.
  3. For each pancake, use 1/4 cup batter onto prepared griddle.  Watch for bubbles to break on surface then turn the pancake over  Cook for a minute or less, or until bottom is golden.  Both sides should be a deep golden color.
  4. Repeat with remaining batter.  (Makes about ten 4” pancakes)


  • Add buttermilk instead of milk to batter.
  • Add mashed bananas/ apple sauce and 1 1/2 cups or enough liquid for the desired consistency.
  • Add blueberries, raspberries, cut strawberries, or any cut fruit of your choice.

Banana Bread

This wheat, egg and nut free banana bread is amazing.  Its wonderful to take along, and is a great tea time or afternoon snack.

The dairy free version is delicious too!


Banana Bread


2 cups Grandma’s Gluten Free Flour Mix (see in Cakes, Cookies Desserts or Basics categories)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup, lightly packed, brown sugar

1 1/2 cups mashed ripe bananas

3/4  cup buttermilk ( for a dairy free recipe, use 2/3 cup soy milk with one teaspoon lemon juice)

1/4 cup vegetable oil

3 teaspoons Egg Replacer prepared as per package directions. (If Egg Replacer is not available, do not add baking powder to flour.  Instead, add 1 level teaspoon baking soda to flour. Mix together 2 Tablespoons water, 1 Tablespoon oil and 2 teaspoons baking powder and whisk together with remaining ingredients.)

3 – 4 Tablespoons lightly roasted sunflower / pumpkin kernels

1 1/2 teaspoons vanilla extract.


Preheat oven to 350 degrees F. Lightly coat a 9” by 5” loaf pan with oil or baking spray.

In a medium bowl mix together flour, baking powder and baking soda.

In a large bowl, whisk together mashed bananas, oil, prepared Egg Replacer or the substitute mixture given above, brown sugar, and buttermilk / soy milk with lemon juice for a dairy free substitute. Whisk until well combined.

Gently fold in flour mixture, a small quantity at a time.

When batter is ready, add sunflower / pumpkin kernels.

Pour batter into prepared pan, smoothing the top.

Bake for 50 –55 minutes or until toothpick inserted in center comes out clean.

Let cool in pan on wire rack for 10 minutes or so.  Slice when banana bread has cooled.

Banana bread will keep well at room temperature for about 3 days.

You will want to make more and freeze for repeated quick use.  Wrap each slice in aluminum foil and store for upto 2 months

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