Thursday, May 20, 2010

Banana Bread

I've been attempting to post at least one recipe here everyday since we started this blog and I realized today that we have had something different every night for the last 3 weeks! Wow, this blog IS helping us be more creative and saving us money, since we haven't eaten out! Tonight we re-visited the Balsamic Mushroom Chicken and it was still good.

So I leave you with another yummy item I made today with the help of my 3 year old son...Banana Bread. My little guy had a fun time smashin' up all the ripe bananas too! Here's my Vegan, very low sugar banana bread recipe too if you're feeling adventurous.

Banana Bread recipe: (yields 10-12 slices)
3/4 cup sugar
1/4 cup butter, softened
1/4 cup no sugar added applesauce
1/2 cup Egg Beaters (or 2 whole eggs)
1 1/2 cups mashed very ripe bananas (~3 medium)
1/2 cup fat free milk (or low-fat buttermilk)
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1+ cup chopped nuts, optional

Directions
1. Preheat oven to 350'F and spray a loaf pan with cooking spray (or not if you're using a stoneware loaf pan like me)
2. in a large bowl or stand mixer, mix sugar, butter and applesauce, add Egg Beater's (or eggs) stir until blended. Mix in mashed bananas, milk and vanilla; beat until smooth, about 1 minute. Add in flour, baking soda and salt just until moistened, don't over mix. Finally, mix the nuts in stirring gently by hand to combine.
3. Bake for about 60-75 minutes, or until golden and toothpick inserted in center comes out clean. Allow to cool about 10 minutes then carefully remove loaf and let it continue to cool on a wire rack.

**Edited to add: I also like to bake this recipe off in 4 mini loaf pans; perfect for gifting.  Bake at 350'F for 30-35 minutes, or until golden and a toothpick inserted into the center comes out clean.  Let cool, remove from pans and once completely cool, wrap in parchment paper and secure with baker's twine for an adorable and tasty gift.

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