Wednesday, February 22, 2012

Healthified Banana Nut Bread

"Healthified" Banana Nut Bread
February 23rd is National Banana Bread Day so in honor of that I thought I would say a few words to celebrate, pass on this Healthified Banana Nut Bread Recipe by Betty Crocker and give you a link to my favorite Banana Bread Recipes too.

Definition: Banana bread is a type of bread that is made with mashed fully ripe bananas. It is often a moist, sweet, cake-like quick bread; however, there are some banana bread recipes that are traditional-style yeast breads.

I must admit I don't make banana bread very often but when I do, I make my bread full of walnuts and plump golden raisins. My own personal taste is to drizzle it with sweetened cream cheese when I'm finished. My Mother never made it that way. Her banana bread was made the traditional way without raisins or cream cheese. We always had bananas in the house so banana bread was an after school snack many-ah-day for me. These days though.... I very seldom eat bananas so I never have any ripe ones around. I have to tell you.... after talking about banana bread it's making me want a fresh loaf. Happy Banana Bread Day everyone. ~Pam

"Healthified" Banana Nut Bread

INGREDIENTS:
  • 1 1/2 cups Gold Medal® whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 2 egg whites
  • 1 cup mashed ripe bananas (2 large)
  • 1/4 cup fat-free (skim) milk
  • 1 teaspoon vanilla
  • 1/4 cup chopped walnuts or pecans, toasted*

DIRECTIONS:
1. Heat oven to 350°F. Grease bottom only of 8x4-inch or 9x5-inch loaf pan with shortening, or spray with cooking spray. In medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.
2. In large bowl, beat sugar, oil, egg whites, bananas, milk and vanilla with spoon until well blended. Stir in flour mixture until well blended. Stir in walnuts. Spoon into pan.
3. Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.

3 comments:

Dr. Larry Pace said...
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Dr. Larry Pace said...
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