Friday, March 1, 2013

Banana Bread

What do you do with old, brown, leftover bananas???  I have the perfect answer to that question.  I know brown bananas may not look appetizing, but wow do they pack a punch when adding to a baked good.  I typically make muffins or banana bread.  This time, I made banana bread. 

Banana bread is considered a “quick bread” because it doesn’t contain yeast.  It uses baking soda and baking powder for the leavening process.  This significantly quickens the preparation of the bread – hence, the name “quick bread”.  This recipe is also lightened because it utilizes egg whites in place of some of the whole eggs and less butter than other recipes.  The amount of milk used is minimal so you can use any type of milk you have.

This recipe is easy and yummy.  Banana bread can make for a great addition to a weekend breakfast, or it can act alone as breakfast during the week.  It also lasts a while in the fridge.  Warm it up, top with a little butter and…voila!  A yummy and healthy breakfast! 

Banana Bread

5 tbsp butter, at room temperature
½ c granulated sugar
½ c firmly packed light brown sugar
1 large egg
2 egg whites
1 tsp vanilla extract
1 ½ c mashed, very ripe bananas (2 bananas)
1 ¾ c all-purpose flour
1 tsp baking soda
½ tsp salt
¼ tsp baking powder
1 tbsp milk
1/3 c chopped walnuts or pecans

Preheat oven to 350F.  Spray bottom of 9x5x3” loaf pan w/ nonstick cooking spray.
Beat butter in a large bowl with an electric mixer set to medium speed until light and fluffy.  Add granulated sugar and brown sugar; beat well until creamed.  Add egg, egg whites, and vanilla; beat well until blended.  Add mashed banana, and beat high speed 30 secs.

Tip: Ensuring the butter is at room temperature makes for good creaming and lighter (fluffier) baked goods. 

Combine flour, baking soda, salt and baking powder in medium bowl.  Add flour mixture to butter mixture.  Mix in milk.  Add walnuts to batter; mix well.

Pour batter evenly into prepared loaf pan.  Bake until browned and toothpick inserted near center comes out clean, about 55-60 mins.  Cool bread in pan on wire rack 10 mins. 

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