Today was a lazy day for me…. Saturday and no work. But there were 3 ripe bananas sitting on the counter, so decided to make banana bread. Haven’t made it for awhile, so pulled out my recipe and “doctored” it up a bit. Here’s the result. If I do say so, it was delicious!!
- 1 cup Sucanat (you can substitute 1 cup granulated sugar, but the slight molasses flavor of sucanat gives it a good flavor – maybe add 1 Tbsp. molasses to the sugar – just a thought)
- 1/2 cup Butter, softened,
- 2 Eggs, large
- 3 ripe Bananas
- 1.5 Tbsp. Milk
- 1/4 cup ground Flax Seed
- 1 3/4 cup Whole Wheat Pastry Flour
- 1 tsp. Sea Salt
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1/2 cup Chopped Nuts of your choice (i.e. walnuts, pecans, almonds…)
- 1 tsp. Cinnamon
- Preheat oven to 325 F
- Cream butter and sucanat. Add eggs one at a time and beat until light and fluffy.
- In separate bowl, mash bananas and milk. I used my immersion blender to make it nice and smooth. Add to butter mixture, combining until well mixed.
- In a large bowl, combine flour, flax seed meal, salt, baking powder, baking soda, and cinnamon.
- Add dry ingredients to banana-butter mixture, combining until flour just disappears. Do not over-mix. Adjust consistency with flour or milk if needed.
- Divide batter into 3 mini loaf pans (approx. size is 3.5 x 5.75 inches) that have been sprayed with a cooking spray. Bake for 40 minutes at 325 F or until a toothpick comes out clean. Remove from oven and let pans cool 5 minutes on a rack. Turn out of pans and enjoy!
I will sometimes put in 1/2 cup of mini-chocolate chips in this and that is awesome. Of course, we are of the opinion that chocolate rarely hurts anything!!