Bananas from our tree in the backyard
I have been making this banana bread for a while now since we have hundreds of bananas from our backyard all the time (photo #1 above). It's my favorite bread because it's a little healthier than the regular banana bread. So, enjoy! - Evonne
Makes 2 medium loaves
INGREDIENTS
2-1/2 cup (12-1/2 oz) whole--wheat flour, plus extra for dusting
2 teaspoons baking soda
1 teaspoon salt
1 cup (8 oz) unsalted butter, at room temperature, plus extra for greasing
2 cups (1 lb) sugar
2 cups (1 lb) mashed ripe banana (4 large ones)
4 eggs
1 cup (4 oz) chopped walnuts or pecans
DIRECTIONS
Makes 2 medium loaves
INGREDIENTS
2-1/2 cup (12-1/2 oz) whole--wheat flour, plus extra for dusting
2 teaspoons baking soda
1 teaspoon salt
1 cup (8 oz) unsalted butter, at room temperature, plus extra for greasing
2 cups (1 lb) sugar
2 cups (1 lb) mashed ripe banana (4 large ones)
4 eggs
1 cup (4 oz) chopped walnuts or pecans
DIRECTIONS
- Preheat the oven to 350 F. Grease two 8-1/2 by 4-1/2 inch loaf pans and dust with flour
- In a bowl, stir together the flour, baking soda, and salt. Set aside. In another bowl, beat together the butter and sugar until blended.
- Beat in the banana, then beat in the eggs until completely mixed; don't worry if the mixture looks lumpy and curdled. Stir in the nuts. Add the combined dry ingredients and stir just until blended.
- Pour and scrape the batter into the 2 prepared pans and spread evenly
- Bake until a thin wooden skewer inserted into the center of the loaves comes out clean, about 1 hour
- Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely
2 comments:
Looks great! Have you ever tried substituting the butter for applesauce to cut down and make even healthier? I think I have a similar banana bread recipe but with applesauce and splenda. I'll have to look for it. :)
I think it's so cool that you live in a place where you grow your own bananas! The bread looks great!
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