Char's Banana Bread
I prefer this recipe because it is not as sweet as some of the banana breads I’ve tried in my lifetime. Less sugar seems to make the flavor of the bananas a bit more intense. One plain 1/2 inch slice is about 125 calories.
- Wooden spoon, Large bowl, Loaf pan
- 2 cups (10 ounces) unbleached flour. Since I live in Colorado, I use King Arthur High Altitude flour
- 1/4 cup dark brown sugar
- 1/4 cup white sugar
- 1/2 tsp apple pie spice
- 1/4 tsp ground nutmeg
- 1/4 tsp sea or table salt
- 3 very ripe bananas (mashed well). This yields about 1 ½ cups
- 1/4 cup plain yogurt or sour cream (substitution)
- 2 large eggs, lightly beaten (I always remove the white chalazae when using eggs in baking). This seems to prevent that eggy taste that sometimes come through in some baked products.
- 3/4 stick (6 tbsps. unsalted butter) melted and cooled
- 1 tbsp. grapeseed or other unflavored oil
- 1 tsp pure vanilla extract
- 1 1/4 cups walnuts, toasted, cooled, and chopped. You can use pecans too
- Place oven rack on the third row from the bottom, then heat over to 350 degrees. Grease and flour 9-inch loaf pans. If you choose to use paper loaf pans like I do sometimes, just spray lightly with a flour and oil combination spray. Set aside.
- Sift flour, baking soda, and salt in a large bowl. Add sugars, and spices, then whisk all ingredients together. Set aside.
- With a wooden spoon, mix the mashed bananas, yogurt, eggs, butter, grapeseed oil, and vanilla together. Carefully mix into the dry ingredients. Do not over mix this. Add walnuts to the mixture and fold in with rubber spatula. Scrape into prepared pan(s) and smooth the tops with rubber spatula.
- Bake for about 50-55 minutes when using a 9-inch loaf pan. If paper loaf pans are used, bake time is usually around 40-45 minutes. I always turn loaf halfway through and move to the fourth shelf from the bottom of the oven when there’s about 10 minutes left in the baking cycle. Test for doneness with a toothpick. Banana bread is finished when toothpick removed, is clean. Cool for about 5 minutes. Serve warm or at room temperature. Bread can be frozen for up to 3 months.
This is yummy with ghee and my corn cob jelly.