Saturday, November 20, 2010

Banana Nut Bread

I cannot say this is better than my moms famous banana bread, but it is a healthier version that stands up pretty well. You can really modify most recipes, and doing so to your favorite family favorites allows you enjoy them more often without the guilt.

  • 1 3/4 cup whole wheat flour
  • 2 TBS ground flax seed
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2/3 cup butter
  • 2 eggs
  • 2 TBS organic milk
  • 1 cup mashed ripe organic bananas
  • 1/2 cup chopped nuts

I used walnuts for this bread, but you can use any nut you prefer, or no nuts at all. And to be honest, I probably used more than 1/2 cup.

Preheat oven to 350. Stir flour, baking soda, baking powder, and salt together and set aside.

In your mixer, beat together the sugar and butter until light in color, scraping sides often. Add eggs, one at a time, then the milk, making sure the batter is smooth after each addition. Now add the flour and mashed bananas alternating 1/3 of each mixture until smooth and incorporated. Scrape down bowl one more time and mix again. Fold in nuts.

Pour batter into lightly greased 9x5 loaf pan and bake for 60-65 minutes. Make sure to check after 60 minutes by inserting a toothpick into the middle. If it comes out clean, remove from oven. If not, bake 5 more minutes and check again.

Let the loaf cool in pan for 10 minutes before cooling on rack.



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