Tuesday, July 1, 2008

best banana bread ever

This is the only recipe I carry on me at all times. Seriously, I have it folded up in my wallet. It might seem weird, but trust me, it has come in handy so many times when I'm at home for a weekend or staying with a friend for a few days. People always buy too many bananas. I don't care who you are or how many people are in your family or how much potassium you have to eat on a daily basis, you will buy too many bananas and they will turn brown and mooshy and inedible, and you will throw them away. Not anymore! Print out this recipe or jot it down on a scrap piece of paper and keep it with you at all times. Trust me, you will use it. More than once. I feel like Mom buys too many bananas solely because she knows that it breaks my heart to see them end up in the trash and wants me to make banana bread.

Some people can take or leave banana bread. I, on the other hand, absolutely love it, and have hence perfected this recipe after many trials, errors, and taste testings. I've had this recipe for a while and don't remember where I found it, but I've altered it to be a slightly healthier by using mostly egg whites instead of the whole egg, and opting for fat-free milk. Plus, it has like 3 bananas in it. That's good for you, right?

Best Banana Bread Ever



Ingredients
1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg
3 bananas
1 cup oatmeal
1/2 cups fat free milk
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

1. Pre-heat oven to 350 degrees. Combine first 4 ingredients in a bowl. Beat well at medium speed of mixer.

2. Combine bananas, oats, and milk. Add to sugar mixture from step one, beat well.

3. Lightly spoon flour into dry measuring cups, level with knife. Combine flour, baking powder, baking soda, salt, and cinnamon and stir with a whisk.

4. Add to sugar mixture and beat until moist.

5. Put in 9x5 loaf pan coated with spray. Alternatively, you could use a mini-loaf pan or a mini-muffin tin, or both. I used both because I doubled the recipe and had a ton of batter. We had a LOT of over-ripe bananas.

6. Bake large loaf for approximately 1 hour and ten minutes, or until golden brown. The mini-loaf pan will take approximately 40 minutes, but I would continue to check on the bread every few minutes after 30 minutes passes, as baking times differ from stove to stove. Mini-muffin banana bread takes about the same amount of time (40 minutes).





This is the first time I made this recipe using a mini-muffin tin and I loved the results. If you're not going to eat this right away after cooling, make sure to wrap them in plastic wrap and throw them in the fridge. This recipe yields very moist and light banana bread, but if you find after a day or two (if it lasts that long!) that it has gotten somewhat dry, just wrap it in a moist paper towel and pop it in the microwave for 15 seconds. It brings back the moisture and makes it nice and warm.

Twin loves this recipe so much that once when she was feeling pretty homesick in college I FedExed her a loaf overnight for $32. A lot of money, I know, but it was worth it!

3 comments:

XOXO said...

yea and i asked you to send it to me again and you said no, bitch

Strawberry said...

twin - ya, well, it was worth it ONE time, but that's it.

Kate said...

yummmm i will bake this