Saturday, July 31, 2010
Mmmmmmmm.... Awesome Healthy Banana Bread
I have since "healthified" this recipe, and even with ALL of the flour being whole wheat, my husband (and biggest critic of healthy food), LOVES this. I use King Arthur Organic 100% Whole Wheat Flour.
Bananas: when ours get too ripe (black), I peel them and stick them in ziploc baggies, 3-4 per bag, and freeze until I plan to bake. The night before baking, I place the baggie(s) in the fridge and let them defrost. When it's time to add them into the mixture, I pour them in, juices and all!
The recipe below is actually a double recipe. Today I made 1 full size loaf and 4 mini loaves. You could make 3 full size loaves with this recipe (or 6 mini loaves).
One last thing I would love to share. Recently a friend told me she made my banana bread recipe (and how she loves it) but being summertime, doesn't really like to eat much of it because she likes cooler foods in the heat of the summer. (And this summer has been ridiculously hot!) I told her how most of the time, when I make it, I'll slice at least 1 loaf up into slices and freeze them individually in baggies. Then, when I get the urge, I pull one out and eat it frozen. Sounds strange, but it's GREAT! And, it's nice and cold on a hot day. Try it sometime!
So, without further ado:
AWESOME and HEALTHY Banana Bread
2 sticks real butter, softened to room temp
2 cups granulated sugar
4 large eggs
7 very ripe bananas (black is best)
4 cups whole wheat flour
1 tsp salt
2 tsp baking soda dissolved into 4 Tbsp buttermilk
With a blender, cream butter and sugar completely. Add eggs and whip up until well blended. Mix in the bananas. Using minimal blending (to avoid over mixing the wheat), add in flour and salt and blend until just mixed together. Mix in baking soda/buttermilk mixture. Pour into greased loaf pans and bake at 325 for 50-60 minutes (test after 50, plan for an extra 10 minutes if not done).
Enjoy your banana bread!