Well, when I got home Friday I knew that I was going to be making chili, gumbo, and cookies (for Daddy!) but I discovered frozen bananas awaiting my use! I also got to make sandwich bread!!! We are making the gumbo and freezing it for the Friday aften Thanksgiving when we have lots of family around. it's a low-fat version that is delicious. I'll post it later.
I decided that I wanted to try a new recipe as I've had trouble with my usual recipe not cooking in the middle (unless I use wheat germ and Mama doesn't keep that on hand!). So, I went through all our recipe books trying to find one that wasn't too sugary or buttery! The one I
ended up using is from Tea Time at the Masters. It's made by the Junior Civic League of Augusta. It uses brown sugar, which I'm sure adds to the moisture. It also adds the banana and flour in alternate additions. I was trying to figure out why this makes a difference and my dad decided that it provides a better distribution of ingredients without over-mixing. Who knows!Daddy said that he likes this recipe better than the usual one. I think it's because of the brown sugar (and probably a bit because of the tad bit more fat!). I also put a good bit of nuts in it, which he likes. Overall, this is a great recipe but I did make one slight modification.
Whole wheat banana bread
1/2 cup butter I used probably 1/3 cup margarine
3/4 cup brown sugar
1 egg
1 cup whole wheat flour
1/2 cup white flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/4 mashed ripe bananas (I used 3)
1/4 cup buttermilk or plain yogurt
1 cup pecans, chopped
Cream butter and sugar. Add egg. Sift dry ingredients together. Combine bananas and buttermilk/yogurt, stirring just enough to mix. Add dry ingredients alternately with banana mixture. I did it in thirds starting with banana and ending with flour. Stir in nuts. Pour into greased 9X5 loaf pan. Bake at 350 for 50-60 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes. Remove from pan to cooling rack. This works well toasted!
8 comments:
We were both on the same page, working with bananas, this weekend. This looks really good.
I want to try your banana bread! Mine had a bit of an orangy color because of the apple butter yours looks nice and brown and the walnuts add a nice touch
Ooh yummy Claire! I definitely want to try this one day. I have a gallon ziploc bag of frozen bananas in the freezer that I need to start using up. I have a recipe of my sister Gail's that is my go-to "full-fat" one and one from Epicurious that is my "lower-fat" version, but neither use wheat flour. Thanks so much for sharing the recipe, and your pictures make it look delicious :)
Paula - I love making banana bread and it is so good toasted!
Lauren - I was really pleased with the coloring as well! I still think that the apple butter sounds great.
Stacy - WOw, that's a lot of bananas! I usually use a different recipe but this one worked a little better. Might play around with it a bit to try and make it lower fat!
I like that it has whole wheat in it and if you make it lower fat, be sure to let us know what changes you made!
My other one that Stacy is talking about is good, but has loads of fat in it....the kids eat it though!
hmm.. I've always preferred banana as a fruit and have had problems with eating banana in baked goods & smoothies (gagging - go figure). But your recipe sounds so delicious that I'll have to try it; especially since the roommate loves banana bread! :)
Here is a recipe for Banana Bread that I like. Just wanted to share (although it is not mine).
BANANA-NUT BREAD
1/4 cup plus 1 tablespoon sour cream
1 teaspoon baking soda
1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2)
2 cups all purpose flour
1/2 teaspoon baking powder
1 cup chopped walnut or pecans
Preheat oven to 350°F. Grease 9x5-inch loaf pan. Combine sour cream and baking soda in small bowl. Using electric mixer, cream butter and sugar in large bowl. Beat in eggs, bananas and sour cream mixture. Sift in flour and baking powder. Stir in nuts. Spoon mixture into prepared pan. Bake until toothpick inserted into center comes out clean and loaf is golden brown, about 1 hour. Cool 10 minutes in pan. Turn loaf out onto rack and cool completely.
Makes 1 loaf.
Bon Appétit
November 1991
It is very easy to make and is very moist.
Linda - Thanks! I've done recipes with yogurt before and they always turn out pretty moist!
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