Friday, February 12, 2010

banana bread

I have a bunch of bananas from a friend from our last freeze - I think they are ready for consumption, but they're a funky kind. Friend called them "Mexican bananas" but I see no description for that on-line; said friend said they're not as sweet and have a nice lemony flavor. Well, I have no idea what to expect, and I fear they're very starchy, but I don't want them to go to waste! I like banana bread a lot, but I'm not fond of it being too sweet or too fatty. So, I shall make this up! (Note: And it TURNED OUT GREAT!! Exactly what I wanted!!)

Preheat oven to 350 degrees; grease 1 bread pan.

Combine & set aside:
1 1/2 c flour (3/4 white all purpose and 3/4 c whole wheat pastry)
1/2 c oats
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

1/2 c sugar (white or brown)
1/4 c (4 T) butter, softened

Add in:
1 1/2 tsp vanilla
2 eggs
1/2 c - 1 c yogurt*
1/4 - 1/2 c applesauce*

Add flour mixture in.

Mash: 2-3 very ripe bananas. Add in to mixture.

Add (if desired):
1/2 c chopped nuts (pecans, walnuts)
1/2 c chocolate chips or nibs

Bake for about an hour, until done.

*Honestly I didn't measure the yogurt & applesauce - just thawed frozen little containers. Whatever I used (probably to the upper level) was great - but the bananas were very starchy and didn't produce my liquid. So if I were using more and juicier bananas, I would use the lower limits of these probably.

No comments:

Post a Comment