Sunday, 30 November 2014

My favourite Banana Bread recipe and what I do with it

Banana Bread is a comfort food of mine.  Moist, with not too much sweetness (not like cake).  However, it can still be a carb-avoider's enemy.  Unless . . . that's right . . . someone (ahem) alters the recipe in such a way as to make it an acceptable carb.

This is my go-to recipe and I change it up depending upon what I have available or what I'm in the mood for.

Protein Banana Bread

Makes 2 loaves

4 ripe bananas
1 can (540 ml/19 oz) white beans, drained and rinsed
1 1/2 cups Splenda (or white sugar)
1/2 cup olive oil
4 eggs
2 tbsp. vanilla extract

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup quick oats
2 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 cups chopped walnuts

Preheat oven to 350ºF.  Spray 2 loaf pans with Pam (or equivalent).

Blend all wet ingredients in a food processor.  Mix together all dry ingredients.  Add blended wet ingredients to dry, and stir until combined.

Pour into prepared pans and bake for around 50 minutes, or until toothpick inserted in centre comes out clean.


Now, like I said, I do change it up sometimes.  Today, for example, I had 2 ripe bananas.  So, I took out from the freezer my shredded pattypan squash, thawed it, and squeezed the excess liquid from it.

I also cut back the nuts a bit and added chocolate chips.

And, I added 1/2 tsp. dried orange zest, well, just because. (It ended up adding a brightness to the banana flavour.)

I made 1 dozen muffins (27 minutes in the oven) and 1 loaf.  As you can see in the picture, muffins are already missing.  LOL

Now, of course, due to the whole wheat flour and quick oats, these are a little more dense than some would like.  The flour/grain content can be adjusted to suit your own preference.  More all-purpose flour will make it fluffier.  Just keep the total grain content the same.