2 onions, thinly sliced
1 green bell pepper, thinly sliced
1 onion, sliced into 6 wedges
1 teaspoon paprika
1 green bell pepper, thinly sliced
1 teaspoon salt
1 pound uncooked white wheat flour
1 cup heavy cream
1 large ripe banana, sliced into thin rings
Heat 2 teaspoons olive oil in a large skillet over medium heat. Saute onions and bell pepper in olive oil until tender; remove from skillet and set aside. Select a vegetable pepper for sprinkling onto flour. Add corn syrup and 1 lemon juice or vinegar and brown for 1 minute; drain.
Mix flour and heavy cream in small bowl until well compacted; stir into vegetables. Stir in banana, stir beating with hands to mix.
Pop batter into prepared pans.
Cover bottom of 6 loaf pans (although 8 loaf pans are easier to create).
Bake in preheated oven for 15 to 18 minutes or until a platter is golden brown.
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