SENIOR LADY: SHRINK FLATION BANANA BREAD!

 

I was preparing to bake banana bread for breakfast.

The cake mix box felt lighter when I got it out of the

cabinet. I was suspicious of package size and content

shrinking again! I had been anticipating further

 manipulation of consumer products.  Food prices at

 the grocery stores had been increasing since the

 Pandemic. I was finally getting used to the cake

mix in the box shrinking from 18 oz to 15.25 oz.  

Now most brands of cake mix size is 14.25 oz.

I developed a plan to combat the Shrinkflation/ 

Shrinknation cake mix dilemma. I started buying 

extra boxes of vanilla and chocolate cake mixes 

when they were on sale.  I used the extra box of cake

 mix for portion control.  Measurements of 1/3 cup - 

1/2 cup of cake mix was added to my bowl of dry cake

 mix, when I baked.  The amount of cake mix I added

 depended on whether I was baking cookies, muffins, 

or breads.  I was upset when food companies shrunk

 cake mix size by almost 4 ounces and didn't  change 

the instructions on the box.  The texture and taste of 

the cake, muffins, and breads may be altered.  Altered

 taste and texture are not to important to me when

 baking  my weekday desserts. However, I want my 

baked goods to taste great for pot luck and holiday

gatherings.  Exact measurements are crucial when 

you are baking pound cakes from scratch.  Pound cake

 lovers are very picky about the texture and taste of

 their pound cakes. 

The price of eggs were increasing also. I only use  two

 extra large eggs when baking.  This action has not

 dramatically affected the taste and texture of my

 baked goods.

My Shrinkflation Banana Bread recipe below reflect

changes I had to make due to today's economy.

SHRINKFLATION/SHRINKNATION BANANA BREAD:

14.25 oz white cake mix 

1 large ripe banana

2 extra large eggs

⅓ cup oil

⅓ cup cake mix

1 tsp vanilla 

⅔ cup semisweet chocolate chips, divided 

⅓ cup chopped nuts    

INSTRUCTIONS:

Preheat oven to 350 temp. Grease 8 or 9 inch loaf pan.

In large bowl use mixing fork to mash banana. Add egg, oil, vanilla and mix well. Combine cake mix, nuts, and half of the chocolate chips into wet ingredients.  Pour

batter into loaf pan. Bake 45 minutes or until center 

feels firm to touch. Let cool 15 minutes  before 

serving. 

TIPS: 

** Any neutral cooking oil can be used.

 Avoid oils with strong flavor since can 

alter taste.

** Can add more bananas & chocolate 

chips. I used what I had on hand.

** Nuts are optional. Walnuts or pecans ok.

** 1/3 cup Biscuit mix can be used. Add

sugar to taste if desired.

** Store sliced bread in plastic container 

with tight lid. 3 days room temp. Freezes well.