Monday, July 25, 2011

Banana Bread Recipe

Yesterday I wrote about how you can stretch the life of an over-ripe banana -- toss it in the freezer until you have time to bake. My favorite use of "saved" bananas is banana bread, but a more whole grain, healthier bread. Here is my recipe, a doctored version from Betty Crocker.

Mix wet ingredients:
3/4 cup molasses;
1/2 cup softened butter;
2 eggs;
3 or 4 over-ripe bananas;
1/2 cup milk;
1 teaspoon vanilla

Mix dry ingredients:
1 cup white flour;
1 cup whole wheat flour;
1/2 cup wheat bran;
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts or sprinkle in some ground nuts (walnuts, almonds, peanuts all work and add protein).

Fold together, bake at 350 degrees for 1 hour or smidge longer. Voila, a hearty, tasty, and not overly sweet banana bread. Never toss over-ripe bananas again.

No comments:

Post a Comment