Makes 1 loaf (8½” x 4½” x 2⅝”
Standard Loaf Pan)
Recipe
from http://www.100daysofrealfood.com
Husband-Tested
in Alice’s Kitchen
This bread makes me a very happy
camper. It’s easy to make and it’s much better
for us than the usual quick bread recipes that call for an entire cup of processed
sugar on top of the sweet bananas! (If
you are used to eating banana breads sweetened with tons of sugar and bananas,
this bread most likely won’t taste sweet to you. And if that’s the case, you
might want to consider working on adjusting your palate to better your health. To learn more about cutting out processed foods, check this out!) Ripe bananas are so naturally sweet. When I say ripe bananas, I’m talking about
the totally black ones, the ones that are too ripe to just eat out of
hand. Put those in the freezer (peels
on) and when you want to sweeten oatmeal, smoothies, pancakes or quick breads
like this one, just thaw them. Use a
pair of kitchen shears to cut off the tops.
Then squeeze the bananas into a bowl.
This bread tastes fabulous with peanut or almond butter along with a cup
of hot tea.
INGREDIENTS
• 2¼ cup whole-wheat flour (I use King Arthur’s White Whole Wheat
Flour.)
• ¾ teaspoon baking soda
• ¼ teaspoon Kosher salt
• ½ to 1 teaspoon cinnamon or pumpkin
pie spice (optional)
• 3 ripe bananas, mashed (This should equal 1 cup. The riper the bananas, the sweeter the
bread. So, be sure the bananas are quite
blackened. I use black bananas that I put
in the freezer and then thawed.)
• ¼ cup plain yogurt (I use plain Greek yogurt.) (Applesauce can used to substitute for the yogurt.)
• ¼ cup honey or real maple syrup (NOT pancake syrup)
• 2 large eggs, lightly beaten
• ⅓ cup oil (I
use sunflower oil. Coconut oil or unsalted butter would
also work.)
• 1 teaspoon real vanilla extract
• ½ cup sliced almonds or chopped
walnuts (optional) ****
INSTRUCTIONS
Preheat
oven to 350 degrees F and grease 8½” x 4½” x 2⅝” standard loaf pan. (I used cooking spray.)
Whisk
together the flour, baking soda, salt and spice, if using.
In a
separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla. Add nuts, if using.
Fold
the banana mixture into the flour mixture until blended. Do not over mix!
Pour
batter into prepared pan. Sprinkle some
nuts over the top, if desired.
Bake large
loaf for 40–50 minutes or until it comes clean with a toothpick. (In my oven, it took 55 minutes.) If making standard muffins, bake for 15-20
minutes.)
Other ideas: Mix in some bittersweet chocolate chips or dried cranberries instead of the nuts.
Other ideas: Mix in some bittersweet chocolate chips or dried cranberries instead of the nuts.
2 comments:
I have several "ripe" bananas in freezer & just yesterday was thinking I needed to look up a banana bread recipe!!! And, this morning, here's your recipe!! Thanks, Alice, will give this a try later today. :-)
Thanks, Alice!! I was just thinking about looking up a recipe for banana bread to use up the over ripe bananas in the freezer. Will try this later today!
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