Wednesday, June 5, 2013

Updated: Better Banana Bread

In July of 2011, I shared a recipe for the best banana bread recipe. I did not search long enough because I have been baking the following recipe since April 2012.  I went online to see if I could find a truly moist banana bread that remains so even a day or two after baking. This one does! 

Original recipe is from Simply Recipes with my modifications noted in the parentheses:

Preheat oven to 350 degrees. As of December 2014, I made some substitutions that came out delish!! So, check out my notes below the ingredients.

3 or 4 ripe bananas, smashed
1/3 cup melted butter (organic)
1 cup sugar (1/3 cup of organic cane sugar and 1/3 cup of unsweetened applesauce)
1 egg, beaten
1 teaspoon real vanilla
1 teaspoon baking soda
Pinch of salt
1 ½ cups of all-purpose flour (1/2 cup of flax meal and 1 cup of organic whole wheat pastry flour)
Non-stick spray (coat the pans with organic coconut oil and a dusting of flour)

Notes: Right after Christmas, I was short on several ingredients, so I tried my hand at a few substitutions. They're in bold for easy spotting. 

2 bananas & 1/2 cup apple sauce (in place of the 3rd banana)
1/3 cup melted organic butter
1 cup organic sugar
2 tbs melted coconut oil (in place of the 1 egg)
1 tsp real vanilla
1 tsp baking soda
pinch of salt
1.5 cups of organic flour 

In this rendition, I didn't use the ground flax as part of the flour mixture. This was only because of preference and two, because I had made two subs in for the other ingredients - I wasn't about to try my luck. =)

The preparation directions are the same, see below as follows:

This recipe requires no mixer! In a large bowl, smash the bananas with a fork. Add the melted butter and mix with a wooden spoon (they say metal spoons can react with bread batter plus I find it easier mixing the batter with one). Add sugar, applesauce, vanilla and egg. Sprinkle baking soda and salt over mixture and mix in. Add the flax meal and flour last until mixed. The smashed bananas may cause a few lumps in the batter - that is okay because it will create the pockets of banana after it's been baked. This is a good thing! 

Pour the mixture into mini loaf pans and bake for 26-32 minutes until middle is done (if using full size pans, you'll bake between 52 and 58 minutes). Cool in pans on wire rack for ten minutes and then remove from pans and finish cooling on rack. Slice. Enjoy! (Very yummy when still warm.)

This recipe is by far the best because It Has Pockets of Banana All Throughout! YUM-O!!

As you have gotten to know me, I like to change recipes and put my own personal spin on them. Any recipe can be personalized! What is your signature ingredient?

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Choose, eat, and live well! =)

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