Monday, January 21, 2013

Whole Wheat Banana Bread

I've had a bunch of brown bananas laying around for the past few days and I finally used them! There is nothing better than a freshly baked loaf of banana bread. And plus your house will smell amazing. If you're a fan of bananas, you might want to also check out this Peanut Butter Banana Bread.
I saw this recipe on Two Peas and Their Pod and was intrigued by the roasted bananas. The roasting process is supposed to bring out the best banana flavor...and boy did it. It's super easy to roast them...just throw them in the oven for 15 minutes. Easy as that!
Smear some Nutella onto a thick warm slice and this is the perfect breakfast on a Saturday morning. Yumm!
Whole Wheat Banana Bread
3 large ripe-to-over-ripe bananas
1 large egg
1/3 cup canola oil
1/3 cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon  salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 3/4 cups whole-wheat flour

  • Preheat your oven to 350 degrees and butter a 9×5-inch loaf pan. 
  • Place bananas on a baking sheet and roast, with peels on, for 15-20 minutes. They will darken and blister. Set aside to cool.
  • Remove the roasted bananas from the peels. In the bottom of a large bowl, mash cooled bananas with a potato masher or the back of a wooden spoon until a few tiny lumps remain. 
  • Whisk in egg, oil, brown sugar, and vanilla extract. Sprinkle baking soda, salt, cinnamon, and nutmeg over mixture and stir until combined. Stir in flour until just combined.
  • Pour mixture into prepared pan and bake until a tester comes out clean, about 40 to 45 minutes. 
  • Cool loaf in pan on rack.

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