I like to think I bake things that are healthy. At least that is what I keep telling myself since I go through insane amounts of granulated sugar. However any time I include fruit and nuts in a recipe, at least I don't feel as guilty eating it for breakfast all week. This is why I really love banana bread. Plus it's so easy to make!
Probably the hardest part of the recipe is finding really ripe bananas to include. That is essential to getting nice fluffy bread since it's hard to puree under-ripe bananas. I've made this recipe with pecans and with walnuts and find that either work just fine.
Once you've mixed all the ingredients together and poured them in the loaf pan, make sure to tap the pan on the counter to get out air pockets that like to form in the lumpy batter. Then you're ready to bake!
The banana bread bakes for around an hour and comes out looking and smelling terrific. Voila! Semi-guilt free breakfast for the week :)
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Banana Bread Recipe
Makes 1 loaf.
All-purpose flour - 214 g
Baking powder - 1.25 g
Baking soda - 3.5 g
Salt - 1.25 g
Bananas - 322 g
Lemon juice - 2.5 mL
Sugar - 214 g
Eggs - 57 g - 1 egg
Vegetable oil - 70 mL
Walnuts or pecans - 38 g
- Sift together the flour, baking powder, baking soda and salt.
- Combine the bananas and lemon juice in a blender or food processer and puree.
- In a mixer, combine the banana mixture, sugar, oil and egg on medium speed with the paddle attachment until fully combined.
- Add the sifted ingredients and nuts to the mixer and mix until just combined.
- Pour the batter into a greased loaf pan and lightly tap on the counter to remove air pockets.
- Bake at 350 degrees for about 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the loaf pan for 10 minutes before removing it from the pan and allowing it to cool completely on a rack.
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