Banana Bread
Posted by RenaissanceTrophyWife on March 11, 2009
I’ve been crabby lately, just kinda feeling blah and uninspired, and on the verge of a cold… and the BF has been putting up with it admirably, poor guy. He gives me backrubs and listens to me and generally just lets me vent when I need to. Yes, I was happy being single, but there’s nothing like having someone who understands you and will hold your hand through the ups and downs.
Baking served a twofold purpose here: it’s calming, plus it’s a yummy reward for the BF who was an absolute angel. At least I can try and be productive with my stress, right? (I might be just a tiny bit type A… only a little.)
I like making mini-loaves as they bake more consistently, stay moist longer, and are great for sharing. After trying a recipe from Cook’s Illustrated that was a little too moist in the center, I made a few adjustments, including the substitution of whole wheat flour for half the AP flour, and have been happy with the consistent results ever since. This recipe also makes delicious muffins for an on-the-go fix.
Of course, you can add nuts or chocolate chips or whatever you prefer, but this recipe is moist and full of unadulterated banana flavor, so none of that is really needed. Bon appetit!
Banana Bread
Adapted from Cook’s Illustrated
Yields 3 mini loaves (approximately 18 slices)
Ingredients
1 c. whole wheat flour
1 c. AP flour
2 tbsp ground flaxseed
3/4 tsp baking soda
1/2 tsp salt
1 c. sugar
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed ripe banana (about 3 bananas)
1/3 c. plain low-fat yogurt
1 tsp vanilla extract
Cooking spray
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended.
Add flour mixture; beat at low speed just until moist. Grease 3 mini-loaf pans (3×6) and divide batter evenly between them. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
