Monday, October 25, 2010

Best Banana Bread


I love to try new banana bread recipes, because there are so many variations. But I come back to this one again and again! It's healthy and produces a very smooth loaf.

Banana Bread
slightly adapted from the Deceptively Delicious cookbook

¾ cup whole wheat flour (if you want more fiber, you can substitute flaxseed for some of this - I recommend no more than ¼ cup)
½ cup all-purpose flour
½ tsp baking soda
¼ tsp baking powder
½ tsp salt
½ tsp cinnamon (optional, but who doesn't like cinnamon?)
½ cup firmly packed light or dark brown sugar
¼ cup canola or vegetable oil
2 large egg whites
1 ½ cups banana puree
½ cup cauliflower puree (if you don't want to use this, add one more banana)
1 tsp vanilla extract

1. Preheat oven to 350 degrees. Coat a 9x5 loaf pan, or two mini loaf pans, with cooking spray. (I prefer to line the pan with foil and spray that.)
2. Combine flours, baking soda, baking powder, salt, and cinnamon in a bowl.
3. In a separate bowl, combine sugar and oil, mixing well. Add egg whites, purees, and vanilla. Add flour and mix until combined.
4. Pour batter into pan and bake for 55-60 minutes, or 25-30 minutes for mini pans. Check for doneness with a toothpick. Cool on a rack for 5 minutes, then turn loaf out of the pan and continue to cool.

The cookbook suggests spreading peanut butter on this. I second that suggestion!

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