Here is my "Better Banana Bread" recipe. Most of the sweetness is from the bananas, it isn't too heavy on butter or fat, it is half whole wheat and part of the nuttiness comes from not only yummy walnuts but also chia seeds and flax seeds which are packed with fiber and Omega-3 and Omega-6 fatty acids. Yum!
3-5 very ripe bananas, peeled
1/4 cup melted butter
1/8 cup vegetable oil
2/3 cup of sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 cup of all-purpose flour
1 cup of whole-wheat flower
1/2 teaspoon or so of cinnamon
1/4 teaspoon or so of nutmeg
1/4 teaspoon or so of powdered cloves
1/2 cup of chopped walnuts
1/8 cup chia seeds
1/8 cup whole flax seeds
Directions
Preheat the oven to 350°F (175°C), and butter two 4x8-inch loaf pans or, alternatively and for better results, line them with parchment paper.
In a mixing bowl, mash the ripe bananas with a fork. Stir the melted butter and vanilla into the mashed bananas and mix well.
Stir in the sugar and beaten egg. Mix in the baking soda and salt with the flour. Slowly add in the flour, stirring as you add flour.
Pour the batter into your prepared loaf pans. Bake for 45 minutes to an hour (check at 40 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean. At 40 minutes, I also take out the loafs and smear a little wildflower honey over the tops with the back of a spoon and then very carefully sprinkle a little bit more cinnamon on them, spreading it with the spoon.
Remove from oven and let it cool a few minutes. This bread, because of the bananas, will be rather dense but delicious!
3-5 very ripe bananas, peeled
1/4 cup melted butter
1/8 cup vegetable oil
2/3 cup of sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 cup of all-purpose flour
1 cup of whole-wheat flower
1/2 teaspoon or so of cinnamon
1/4 teaspoon or so of nutmeg
1/4 teaspoon or so of powdered cloves
1/2 cup of chopped walnuts
1/8 cup chia seeds
1/8 cup whole flax seeds
Directions
Preheat the oven to 350°F (175°C), and butter two 4x8-inch loaf pans or, alternatively and for better results, line them with parchment paper.
In a mixing bowl, mash the ripe bananas with a fork. Stir the melted butter and vanilla into the mashed bananas and mix well.
Stir in the sugar and beaten egg. Mix in the baking soda and salt with the flour. Slowly add in the flour, stirring as you add flour.
Pour the batter into your prepared loaf pans. Bake for 45 minutes to an hour (check at 40 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean. At 40 minutes, I also take out the loafs and smear a little wildflower honey over the tops with the back of a spoon and then very carefully sprinkle a little bit more cinnamon on them, spreading it with the spoon.
Remove from oven and let it cool a few minutes. This bread, because of the bananas, will be rather dense but delicious!
