Going bananas for banana bread

Bananas ripen so quickly in the summer months.  I often slice them and freeze the slices in a single layer on a cookie sheet.  Then I pop the slices into a plastic bag or container and keep in the freezer for future snacks and smoothies.

The other day I decided to make banana bread (even though the thermometer read 92 degrees!). After experimenting a bit in the kitchen with different ingredients, I was rewarded for my efforts with lovely browned loaves of sweet, moist, fragrant bread.

If you like quick breads, give this a try.

Better Eating’s Banana Bread

  • 1 cup sugar
  • 2 eggs (or equivalent in egg substitute)
  • ¼ cup light olive oil
  • ½ cup buttermilk
  • 1 cup mashed, ripe bananas
  • 1 tsp vanilla
  • 1 cup whole wheat flour
  • 1 cup all-purpose, unbleached flour
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  1. Preheat oven to 350. Spray two 8 ½ X 5 inch glass loaf pans with baking spray. Line just the bottom of each dish with wax paper. Set aside.
  2. Combine flour, salt, cinnamon, baking soda, and baking powder in a large bowl.   In another bowl combine sugar, eggs, olive oil, buttermilk, and mashed bananas. Mix well. Stir in vanilla.
  3. Slowly add wet ingredients to dry mixture, stirring just until well-moistened. (There will be some lumps.) Pour mixture into the pans, dividing batter equally between the two.
  4.  Place in preheated oven and bake for 30 to 33 minutes or until a toothpick inserted in the center of the loaves comes out clean.  Cool 10 minutes and remove from pan.

Variations:

Stir in ½ cup chopped nuts and/or ½ cup dark chocolate chips before pouring batter into pans. This may increase baking time.

I prefer Pyrex-type or Corning Ware loaf pans. Metal pans or different sizes can affect baking time, so start checking for doneness before 30 minutes. I have baked one large loaf with this recipe, using an 8 1/2 X 5 inch glass pan, baking for 1 hour and 20 minutes at 325 degrees.

Enjoy.

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