I was hoping not to bake this week, but a bruised, over-ripe bunch of bananas were staring me in the face this afternoon. Screaming at me, really. My new "don't throw out any morsel of food" forced me to make alternate plans. I hadn't made banana bread in a long time, so I searched through several recipe books before settling on this method, which I pulled from my Dietitians of Canada "Cook Great Food" book.
Banana Bread
1 1/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
3/4 cup sugar
1 egg
1 egg white
1/4 cup low-fat plain yogurt
1/4 cup vegetable oil
1 tsp vanilla
1 cup mashed banana (2-3 med bananas)
1. In a bowl, sift together flour, baking soda and baking powder. Set aside.
2. In a large mixing bowl, blend sugar, egg, egg white, yogurt, oil, and vanilla. Blend in bananas. Add dry ingredients; mix until just combined. Pour batter into prepared pan. Bake in preheated oven for 1 hour or until a toothpick inserted in centre of loaf comes out clean.
1 tsp baking soda
1/2 tsp baking powder
3/4 cup sugar
1 egg
1 egg white
1/4 cup low-fat plain yogurt
1/4 cup vegetable oil
1 tsp vanilla
1 cup mashed banana (2-3 med bananas)
1. In a bowl, sift together flour, baking soda and baking powder. Set aside.
2. In a large mixing bowl, blend sugar, egg, egg white, yogurt, oil, and vanilla. Blend in bananas. Add dry ingredients; mix until just combined. Pour batter into prepared pan. Bake in preheated oven for 1 hour or until a toothpick inserted in centre of loaf comes out clean.
This is the recipe I used, although I halved the flour with whole wheat flour, and I added a couple teaspoons of ground flaxseed. And of course I added 1/2 cup of chocolate chips, just to ensure the boys would eat it.
And they did. They loved it.
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