Wednesday, October 8, 2008

Banana Nut Bread

I have updated my "older" banana bread recipe to make it a little healthier for breakfast or snacking. Try it and see what you think!
Blessings...

Recipe:

2-1/4 cups all-purpose flour
1/4 cup wheat bran
1/2 cup sugar
1/2 cup brown sugar (not packed)
3-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1-1/4 cups mashed ripe bananas
1/4 cup 1% milk
3 tablespoons canola oil
1 egg
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup ground pecans, optional

1. Preheat oven to 350 degrees. Grease bottom only of loaf pan, 9 x 5 x 3 inches, or 2 loaf pans, 8-1/2 x 4-1/2 x 2-1/2 inches.
2. Mix all ingredients in a large mixing bowl; beat 15 seconds, scrape sides of bowl down with a spatula and beat another 15 seconds until mixed thoroughly. Do not over mix.
3. Pour into pan. Bake until wooden toothpick inserted in center comes out clean, 9-inch loaf 60 - 70 minutes, 8-inch loaves 50 - 60 minutes.
4. Cool in pans on wire rack for 10 minutes; remove from pan and cool completely before slicing.
5. Store tightly covered at room temperature for 3 - 4 days, or freeze for longer period of time.

Yield: 14 slices per 9" loaf
165 calories per slice without nuts, 222 calories per slice with nuts.

Tip: Over-ripe bananas have the best flavor and are easily mashed with a fork. Also, if you don't have the lemon juice and zest, just use one more tablespoon of milk, it works great.

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