Thursday, February 3, 2011

Banana Bread

I know bananas aren't exactly local. However, they do seem to be Ross' favorite, and who am I to deny whole, healthy fruits?

However, since we buy organic, they tend to brown  if we don't eat them quickly enough, or make smoothies often enough. So, good excuse to make Banana Bread.

You need:

1 stick (8 tablespoons) softened butter* 
1 cup unbleached white flour
1 cup whole wheat flour
1 tsp salt
1 1/2 tsp baking powder 
3/4 cup sugar
2 eggs
3 very ripe bananas, mashed with a fork 
1 tsp vanilla extract 
1/2 cup your choice - chopped walnuts, pecans, chocolate chips. 

*Wow that seems like a lot of butter, but that keeps it moist and light. Try replacing half with yogurt or applesauce, use a vegan buttery spread, or just enjoy the rich taste. =)

Preheat the oven to 350 F.

Mix all the dry ingredients together. With a hand mixer or whisk, add the softened butter and eggs, mix, then stir in the bananas. It's OK if it is a bit lumpy.

Stir in the nuts or chocolate chips.

Pour the batter into the loaf pan and bake for 45-60 minutes, until nicely browned and the bread comes clean to a toothpick. Cook on a rack for 15 minutes before removing from the pan. 

And, as always, enjoy the simplicity of a sweet, quick bread. 

Recipe from How to Cook Everything Vegetarian by Mark Bittman.