Wednesday, October 17, 2012

Banana Nut Bread {Like Grandma Used to Make}

 Bananas. Oh how I love thee. Unfortunately, they have a fairly short life span here in Texas. They always seem to go bad within a few days of bringing them home from the grocery store.

 

Luckily for me, I've found a delicious way to use up these "bad bananas"...I turn them into banana bread!


My favorite recipe comes from this little gem, Cooking Thin with Chef Kathleen, that I found about 4 years ago at Half Price Books. It came home with me for a mere $4.98- what a steal! All of her recipes that I've tried have been delicious, but the banana bread is the real star of the show. :)


 

The first time I made her banana bread, the entire loaf was gone in under an hour. No kidding. It's that good!

Here's what you'll need to get started:


And, now for the recipe:

Banana Nut Bread {Like Grandma Used to Make}

Ingredients
2 cups flour
1 1/2 t baking powder
1/2 t baking soda
8 T butter, softened (1 stick)
1 cup sugar
3-4 medium bananas
2 eggs (or 1/2 cup egg whites)
1 1/2 T yogurt or milk
1 t lemon juice
1/4 t salt
1 cup pecans or walnuts (optional)

Directions

1. Preheat oven to 350 degrees. Grease a flour a 9x5-inch loaf pan. Set aside.
2. In a mixing bowl, sift together flour, baking powder and baking soda. Set aside.
3. In a large nonreactive mixing bowl, cream butter, sugar and bananas. Add eggs and mix until combined. Add yogurt or milk, lemon juice, salt and nuts (if using). Mix thoroughly.
4. Add dry ingredients to wet and mix until just combined. Pour into prepared pan.
5. Bake for 60- 85 minutes, or until knife inserted into center comes out clean. Start testing for doneness after 50 minutes.

You can find a printable version of the recipe here


Some tips from Chef Kathleen, and myself:
* To reduce calories, use 1/2 cup of egg whites instead of 2 eggs.
* Instead of using 1 whole cup of butter, substitute 1/2 cup butter and 1/4 cup extra banana.
* To reduce sugar, you can use 3/4 cup sugar instead of 1 cup
* I usually do not have to cream the bananas, sugar and butter. My bananas are usually soft enough that I can mash them up with a spoon, and stir in the other 2 ingredients. It makes for a few banana "soft spots" in the bread!
* I have never added nuts to my bread. Nuts in ice cream= good. Nuts in bread= bad. But that's just me!

 Do you love banana bread like I do?
Are you a "nutty" person or not?

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