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.
1 comment:
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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