Tuesday, June 12, 2012

Banana (Nut) Bread

This is a recipe I make quite often.  Our children prefer their bananas with no brown on them (including spots) so I usually have bananas that need to be used or tossed.

2 1/2 cups all-purpose flour (I prefer to use 1 cup whole wheat flour and 1 1/2 cups all-purpose flour)
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 1/2 tsp baking powder
1 tsp salt
3 Tbsp oil (I use Canola)
1/3 cup milk (I have used cow's milk or almond milk without changing the flavor)
1 egg
1 1/4 cups mashed bananas (~3 medium)
(Walnuts optional) I prefer no nuts, but my husband likes nuts so I alternate.

Heat oven to 350 degrees.  Grease bottom of loaf pan.  Mix all ingredients and beat for 30 seconds.  Pour into pan.  Bake until toothpick inserted in center comes out clean (my oven takes 65 minutes).  Cool slightly.  Loosen sides of loaf from pan and remove.  Cool completely on cooling rack before slicing.  Store in airtight container for up to 1 week.

*I have also made this recipe into mini-muffins.  Follow same recipe but use mini-muffin pan and bake at 400 degrees for approx 13 minutes.  Makes a handy snack.    

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