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Sunday, January 22, 2012

Banana Bread

Banana bread is my oldest brother's favorite.  Anytime there is a family gathering, he looks for it to be part of the table.  I think my son is heading that way.  I love the simple way the recipe comes together in a quick bread.  As with any recipe, I think there is room to make it healthier, or at least more nutritionally beneficial.  So starting with the recipe my mother has used for years, I decreased the butter, added apple sauce, whole wheat flour, buttermilk, and wheat germ.  Here is the latest revision.

Banana Bread

1/4 c. butter, room temperature
1/4 c. applesauce
1 1/2 c. sugar
3 or 4 mashed over ripe bananas
3/4 c. buttermilk
1 c. whole wheat flour
1 1/2 c. AP flour
1/2 t. baking powder
1/2 t. salt
1/2 t. baking soda, dissolved in 1 T. water
1/2 c. chopped walnuts
1/4 c. wheat germ

1.  Preheat oven to 350 degrees. Spray 2 - 8" x 4" loaf pans or 4 mini loaf pans with cooking spray.

2.  Cream butter until smooth.  Add sugar and applesauce and stir to combine.

3.  Add mashed bananas and buttermilk. Stir to distribute banana evenly.

4.  Add dry ingredients and stir just until all ingredients are incorporated.

5.  Add chopped walnuts and wheat germ. Stir to distribute walnuts evenly. Scoop mixture into pans.

6. Bake for 1 hour for 8" loaf pans or 45 minutes for mini loaf pans.

7. Turn out onto a cooling rack to cool completely.  Freezes well wrapped in wax paper and stored in a freezer bag.

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