Name of Product: ________________________________________________________________
Group Members: _________________________________________________________________
Kitchen Color: _____________ Absent: _________________________________________
1. Lab Plan and Individual Preparation:
2. Food Preparation:
3. Team Work and Efficiency:
4. Group Effort and Behavior:
5. Lab Set Up and Efficiency:
6. Final Product:
1/2 cup margarine
1 c. sugar
1/2 t. vanilla
1/2 c. sour cream
2 c. flour
1 t. baking powder
1 t. baking soda
1/4 t. salt.
____________1) Preheat oven to 350 degrees.
____________2) Grease a loaf pan.
____________3) In a LARGE mixing bowl, measure and cream together butter and sugar.
____________4) Beat in two eggs, one at a time.
____________5) Take the peel off two ripe bananas, place bananas on a plate and mash
with a fork.
____________6) Measure 1 cup of mashed banana; add to sugar and egg mixture.
____________7) Measure and add vanilla and sour cream to liquid mixture and set aside.
____________8) In a SEPARATE(medium) mixing bowl, measure and add flour, baking
powder, baking soda and salt. STIR.
____________9) Fold dry ingredients into creamed (liquid) mixture. Stir only until combined.
____________10) Topping: In a small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon. STIR.
____________11) Sprinkle 1 tablespoon of the topping mixture on the bottom of a well
greased pan. Then spoon 1/2 of the batter into the pan.
____________12) Spoon the topping/filling mixture on the batter, save 1 tablespoon to
sprinkle on top.
____________13) Spoon the rest of the batter into the pan, sprinkle last 1 T. topping
____________14) Bake for 45 minutes or until a toothpick is inserted in the center comes out clean.
____________15) Place on cooling rack for 10 minutes before removing bread from pan.