Banana bread is perhaps the most-beloved of all quick breads, and the variety of incarnations seems endless. Some recipes have nuts, others don’t, and a select few call for dried fruit or chocolate chips. There are versions made with butter or sour cream, or even jarred baby food, and some are leavened with yeast. The only real constant is that they all without fail contain some form of banana. Creating my own recipe took a little doing, but this is IT! A moist bread with intense banana flavor, a smidgen of spice for interest, nuts of course, and some whole wheat flour for heart.
Yields one loaf. Serves 16.
SODIUM CONTENT: 15.2 mg per serving
1 1/3 c. mashed banana (about 3 very ripe bananas, peeled)
1/2 c. brown sugar
1 c. sugar
1 t. pure vanilla extract
1/2 t. ground cinnamon
1/3 c. Stonyfield Farm Fat Free French Vanilla Yogurt
1/2 c. vegetable oil
2 t. Featherweight sodium-free baking powder
2 t. Ener-G sodium-free baking soda
1/2 c. whole wheat flour
1 c. all-purpose flour
3/4 c. chopped walnuts
Preheat oven to 350 degrees. Grease and flour a 8.5 x 4.5-inch (approx) loaf pan and set aside.
In a large mixing bowl, combine the mashed banana, sugars, vanilla and cinnamon. Add the eggs, one at a time, beating well after each. Stir in the yogurt and oil. Add the baking powder and baking soda and mix. Gradually stir in the flours, scraping the sides of the bowl to incorporate. Last, stir in the chopped walnuts. Pour the batter into the prepared pan. Place pan on the middle rack in the oven and bake 1 hour and 15-20 minutes. Bread is done when a tester inserted into the center comes clean. Remove pan from oven and place on wire rack to cool. Allow bread to cool slightly before tilting pan and removing loaf. Serve warm or cool. Store leftovers in an airtight container.
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