Wednesday, June 24, 2009

Baking Bananas -- Banana Raspberry Bread and Whole Grain Banana Chocolate Chip Muffins




Part of the reason I bought so many bananas is because I love banana breads for breakfast. And I am going to freeze whatever we don't gobble up this week. And so I began my baking with these two recipes. I also made some banana chips that are going to go into my banana granola this week.

I also tried a new banana bread recipe which was originally Strawberries and Cream Banana bread. I threw in some raspberries and the tart taste blended perfectly with the sweet banana flavor. I was a little distracted by the raspberry seeds but the contrasting flavors made up for the seeds. I love this super moist recipe that uses sour cream to keep the bread from drying out.

I also did my standard banana muffins and threw them in the freezer for breakfast down the road. Everyone has their own banana muffin recipe here is mine: This recipe works just as well for banana bread.

1/2 Cup butter
1/4 Cup sugar and 1/2 Cup Splenda
2 eggs slightly beaten
3 medium mashed bananas
1 Cup Whole Wheat Flour
1/2 tsp salt
1 ts Baking Soda
1 C. Whole grain pastry flour
1/3 Cup Water
1/2 C chopped walnuts (optional)
1/2 Cup chocolate chips (optional)

Melt butter and blend in sugar. Add beaten eggs and mashed bananas, blending until smooth. Combine flour, salt and soda in a separate bowl. Alternate adding whole wheat mixture with hot water. Stir in nuts or chocolate chips.

Bake in a 9x5 loaf pan or 12 muffin tins at 325 degrees.
1 hour 10 minutes for bread
Approx 20 minutes for muffins or until golden and toothpick inserted comes out clean.


Tomorrow I am baking a batch of tropical banana bread and I will try to have that recipe up tomorrow night.

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1 comment:

Frieda said...

Wow...this is a banana marathon! If you have leftover banana puree, just pour them into ice cube trays and freeze and pop a couple of banana cubes into your smoothies.

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