Saturday, June 26, 2010

Banana Bread

It seems that there are always tired, over-ripe bananas sitting in the fruit bowl. I have 3 choices - bake with them, toss them into the freezer to add to my growing collection of frozen bananas with the intention of using them for baking - or throw them into the composter. Today is another one of those days where guilt for my over-buying gets the best of me and I have to bake yet another banana recipe. Perhaps I should change the name of my blog to "Bananas 'R Us!"

This recipe is from my girlfriend Kim who got the original from a cookbook called "Lick the Spoon" by Marilyn Smith. I do not own the cookbook, so I can't comment on the book overall, but we have enjoyed this recipe numerous times. I did change it a bit - cut back on the sugar and oil from the original.

The recipe calls for wheat germ which I couldn't find in my freezer. (That means it's time to clean out the freezer or put wheat germ on the shopping list. I wonder which I'll pick.....)
I used ground flax instead. I think it should be a good substitution since I cut back on the oil from the original recipe.

Instead of 3/4 c. of brown sugar (original recipe) I cut it back to 1/2 c. - and used a blend of 1/4 cup brown sugar and 1/4 cup Splenda®.

So here's the recipe - and it's an easy one.

Banana Bread

Dry Ingredients:

1 cup whole wheat flour
1/4 cup Wheat germ (or 1/4 c. ground flax)
1/4 cup bran
1/4 cup All purpose flour
1 tsp. baking powder
1/2 tsp. baking soda

Wet Ingredients:
2 large eggs
1/2 cup canola oil ( I cut back to 1/4 cup)
1 cup mashed bananas (approx. 3 bananas)
3/4 cup brown sugar. (I cut back to 1/2 cup - and used 1/4 cup Splenda® and 1/4 cup brown sugar)

1/4 cup chopped nuts. (optional)

Preheat oven to 350°. Lightly spray a 9' x 5' loaf pan with vegetable spray.
Mix together dry ingredients.
Mix wet ingredients separately. A few pulses with a hand blender works beautifully.
Add the wet ingredients to the dry and stir until moistened.
Add the nuts if using.
Pour into 9' x 5" loaf pan.
Bake at 350 for 40 - 45 minutes or until a toothpick comes out clean.
Cool for 10 minutes, remove from pan, and continue cooling.

The flax meal was the perfect substitution. The banana bread is delicious and moist - and the easiest recipe to make as long as you have the ingredients!