Tomorrow the kids and I are going to a play date with several
of our close friends. I generally try to
bring something for the host and for the kids to enjoy, so tonight I made a
quick batch of banana bread. The kids
always love it and so do the mamas.
In my version of the classic bread, I replace half the oil
with applesauce, reduce the sugar, and add in a little yogurt for a wonderful
moist texture. You could also substitute
half of the flour with whole wheat flour.
Banana Bread
Yields 2 loaves
Ingredients:
½ C vegetable oil
½ C applesauce
1 ¼ C sugar
1 t salt
1 ½ t cinnamon
4 eggs
¼ C vanilla yogurt
2 t vanilla extract
3 C flour
2 t baking soda
2 t baking powder
7 ripe bananas mashed
Method:
Preheat oven to 350 degrees.
Grease two 9 x 5 inch loaf pans or line with parchment paper. In a mixing bowl, combine oil, applesauce,
and sugar, mix well. Add the salt,
cinnamon, eggs, yogurt, vanilla, flour, baking soda, baking powder, and
bananas, mix well. Pour batter into
prepared pans and bake for 50 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
Tip: Store over ripe
bananas in the freezer. When you want to
make banana bread, pop them out and let them thaw a bit on the counter. In a pinch you can defrost them in the
microwave. Then simply pull the top off
by the stem, and squeeze out the ripe banana.
I hope you enjoy the recipe.
Happy summer!
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