Sunday, October 31, 2010

Banana Bread

This recipe is adapted from one my dad gave me, from one someone else gave him. So typical! I feel like most my blog entries start that way. This bread is dense and delicious! Most important, you can make this from ingredients you probably have in the house. I always buy bananas when I go shopping. As they turn brown, I throw them in the fridge, and then the freezer. I use the frozen bananas to make bread or as a sweetener in baking instead of using so much sugar.

4 frozen bananas (or 4 very ripe/dark brown bananas)
1/2 stick of melted butter
2 eggs
1/3 cup natural cane sugar
1/4 c agave nectar

2/3 c whole wheat flour
2/3 c all purpose flour
3/4 t salt
1/2 t baking soda
1/4 t baking powder
1/2 t cinnamon

1. Preheat oven to 350 degrees. Grease sides and bottom of a bread pan with butter.
2. If using frozen bananas, place bananas in a bowl of hot water for about 5 minutes (or until softened). When softened, cut a slit down the side of the banana and it will slide right out.  If not using frozen bananas, just remove banana peel and place into a bowl.
3. Combine bananas, butter, eggs, cane sugar, and agave nectar in a bowl. Mash the bananas with a fork and stir until combined. The batter will be slightly chunky because of the bananas.
4. In another large bowl, stir together the flours, salt, baking soda, baking powder, and cinnamon.
5. Stir together wet and dry ingredients until well combined.
6. Pour batter into the pan. Bake for 35-40 minutes or until when a toothpick inserted in the middle comes out clean.
7. Allow to cool in the pan for 5 minutes. Then remove and finish cooling on a baking rack.

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