Post by water_moon on May 6, 2008 15:33:00 GMT -5
A slightly different take on a classic. The whole wheat adds a hearty flavor so if you want to omit the nuts for allergy or fat purposes, you don't loose much.
Whole Wheat Banana Bread
Makes 1 loaf
1/2 C butter (1 stick) softened (note if you're going low fat low cal, sub equal amount of apple sauce)
1/2 C sugar (the recipe calls for white, but I use brown for more flavor and less processing)
2 eggs
1 tea vanilla extract
1 C all purpose flour
1 tea baking soda
1/4 tea salt
1 tea cinnamon (I use Penzeys Baking spice, with cassia and Ceylon cinnamons, anise, mace, and cardamon)
1/2 C whole wheat flour
3 large ripe bananas, the riper the better
1/2 C pecans chopped (optional)
Preheat oven to 350 F. grease a 9 x 5 loaf pan.
Cream the butter and sugar together until light and fluffy. Add the eggs and vanilla and beat well. Sift the all purpose flour, baking soda, salt and spices over the butter mixture and stir to blend. Fold in the bananas which have been mashed to a puree. Stir in the whole wheat flour (I sift it in to lighten it up, but be sure to remember to dump in the larger bits of hull). At high altitude add a tea. flour. Pour the batter into pan and spread level. (I then sprinkle a little cinnamon and sugar over the top to give it a little bit of a crust, if you do this, be sure to drag a knife down the center of the loaf long ways so it can rise properly.)
Bake until cake tester in the center comes out clean, 50-60 minutes. Let stand 10 minutes before removing from pan and transferring to a rack. (If you're using a silicone pan, reduce cooking time by five minutes)
editing to fix the amounts, which were lost
Whole Wheat Banana Bread
Makes 1 loaf
1/2 C butter (1 stick) softened (note if you're going low fat low cal, sub equal amount of apple sauce)
1/2 C sugar (the recipe calls for white, but I use brown for more flavor and less processing)
2 eggs
1 tea vanilla extract
1 C all purpose flour
1 tea baking soda
1/4 tea salt
1 tea cinnamon (I use Penzeys Baking spice, with cassia and Ceylon cinnamons, anise, mace, and cardamon)
1/2 C whole wheat flour
3 large ripe bananas, the riper the better
1/2 C pecans chopped (optional)
Preheat oven to 350 F. grease a 9 x 5 loaf pan.
Cream the butter and sugar together until light and fluffy. Add the eggs and vanilla and beat well. Sift the all purpose flour, baking soda, salt and spices over the butter mixture and stir to blend. Fold in the bananas which have been mashed to a puree. Stir in the whole wheat flour (I sift it in to lighten it up, but be sure to remember to dump in the larger bits of hull). At high altitude add a tea. flour. Pour the batter into pan and spread level. (I then sprinkle a little cinnamon and sugar over the top to give it a little bit of a crust, if you do this, be sure to drag a knife down the center of the loaf long ways so it can rise properly.)
Bake until cake tester in the center comes out clean, 50-60 minutes. Let stand 10 minutes before removing from pan and transferring to a rack. (If you're using a silicone pan, reduce cooking time by five minutes)
editing to fix the amounts, which were lost