Monday, March 15, 2010

Banana Bread Redux

Banana bread is fast becoming a favorite easy recipe because, Yes we have some bananas and overripe ones too in the F&P kitchen. And, just like meatloaf recipes, there are lots of banana bread recipes. A couple of weeks ago, I posted a "quick and easy" banana bread recipe, but Grenville, the F&P official taste tester, thought it needed to be moister, so here's an updated recipe. This one includes some things the earlier one didn't include: baking soda, yogurt (plain), and oil. If you don't like nuts, then skip them.

One more thing, we had LOTS of ripe bananas (6), so this doubled recipe makes 2 loaves. One to give away and one to keep because we had to taste sample one - it passed!

Banana Bread Redux (makes 2 loaves)
5-6 ripe bananas, well mashed
2 eggs, well beaten
1 1/2 tsp vanilla
1/4 C canola oil
2 C flour
1 1/4 C sugar
2 tsp salt
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 C plain low-fat yogurt
OPTIONAL: 1 C chopped nuts - any type: walnuts, pecans (your choice)

Preheat oven to 350°. Grease 2 loaf pans (8 ½ x 4 ½ x 2 ½ in.). Mash bananas, then add eggs, vanilla, oil and sugar. Stir together flour, baking soda, baking powder, salt, cinnamon, nutmeg. Add banana mixture - then add nuts and blend. Divide batter between loaf pans. Bake for 1 hour. Remove and cool on rack.


Mary Helen said...

Beatrice, here's an easy way to store overripe bananas. Peel each of them (the darker the skin, the sweeter the banana - I wait for them to turn black) and wrap each one individually in plastic wrap. Place the wrapped bananas into a large ziploc bag and store it in the freezer. When you have the cravings for banana nut bread or any other baked banana thing, viola - instant overripe bananas!

Beatrice P. Boyd said...

Thanks...also, I know about wrapping them (not too overripe) in aluminum foil and then freezing for a sweet treat.