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Banana Bread

Page history last edited by debrarian 6 years ago

"Very tasty if I do say so myself." - Abby


2-3 ripe bananas, sliced

1/2 cup salted butter
3/4  brown sugar
2 small eggs, beaten
1 teaspoon vanilla
3 tablespoons apricot jam or orange marmalade, optional but tasty
1/2 cup fat-free buttermilk 
1 1/2 cups flour
1/2 c whole wheat flour
1 teaspoon baking soda
1/2 t salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1/2 cup chopped walnuts, optional

Place a rack in the center of the oven and preheat to 350 degrees F.  Grease and flour a 9×5-inch loaf pan and set aside.

  1. Melt butter in a saucepan over medium heat.  Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, add the brown sugar and stir for 3 minutes. Add the sliced bananas and cook for 5 minutes or until bubbly. Add jam if desired. Remove the pan from the flame and transfer to a mixing bowl. Set aside to cool.
  2. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg and cloves.
  3. In a medium bowl, whisk together eggs, vanilla extract, and buttermilk. Whisk in the bananas mixture.
  4. Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold together ingredients, but try not to over stir.
  5. Add nuts if desired.
  6. Spoon batter into prepared pan. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean.  Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.
  7. Bread will last 4 days, well wrapped at room temperature.  This loaf also freezes well.

 

 

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