Tuesday, August 13, 2013

The Best Banana Bread!

I just ate the most wonderful banana bread!  Light and nutty with lots of banana flavour.  I baked mini breads so I can limit my portions to just one, at a time.  Perfect!

I've included some healthy ingredients to my recipe: flax seeds, yogourt and toasted nuts.  The usual butter is replaced by healthier grapeseed oil.

This recipe will make one regular size bread or about 10 mini breads.

1 2/3 cups all-purpose flour
1       tsp baking soda
1/4    tsp ground cinnamon
1/2    tsp salt
1       cup, plus 2 tbsp sugar
2       eggs
1/2    cup grapeseed oil
4       very ripe bananas
2       tbsp plain yogourt
1       tsp vanilla extract
2/3    cup walnuts, toasted and chopped
1/3    cup ground flax

Preheat the oven to 350 degrees.  If making a regular bread, line the bottom of a loaf pan with parchment paper.  If making mini breads, spray the tins with cooking spray.

Sift together the flour, baking soda, cinnamon and salt.  Beat the sugar and eggs until light and fluffy.  A minute or two in the food processor or about 10 minutes by hand with a whisk.  Drizzle in the oil; add the mashed bananas, yogourt and the vanilla.  Fold in the dry ingredients and the nuts and flax.  Pour into the loaf pan or the mini molds.  Bake the loaf for about 45 minutes to one hour; the loaf pans will take about 20 minutes.  Check doneness by inserting a toothpick or metal skewer in the center of the loaf.  If it doesn't come out clean, bake an additional five minutes or so.

Remove from the oven and cool on a rack.  When completely cooled, I like to freeze the mini breads.
You could use different nuts: pecans, almonds,,,  Add different flavours: a little maple syrup, some orange juice (and zest); coconut, even peanut butter.  Just adjust the other ingredients accordingly.  Hey let me know how your banana breads turn out!


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