Thursday, December 17, 2009
The BEST Banana Bread Ever!
This morning, as I am delighting in a beautifully toasted piece of our very favorite banana bread, I realize I have never actually posted the recipe for the best banana bread I've ever tasted! Shame on me for holding out on you!
I'll even admit that sometimes, I secretly buy a few extra bananas, hoping they will over-ripen so I have an excuse to make it!
Prepare to enchant your taste buds!
Light-n-Luscious Banana Bread
1 1/2 cups unbleached all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
2 tablespoons ground flax meal
1 tablespoon ground cinnamon
1/2 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup granulated sugar
1/3 cup fat free or low fat plain yogurt
3 very ripe bananas, smashed (about 1 1/2 cups)
2 teaspoons vanilla extract
1 tablespoon turbinado sugar
Preheat oven to 350°F. Spray an 8-inch x 4-inch metal loaf pan with cooking spray; set aside.
Whisk together both flours, baking soda, flax meal, 2 teaspoons of the ground cinnamon and salt; set aside.
Cream together butter with sugar using a mixer. Add eggs, one at a time, beating well after each addition. Mix in yogurt, bananas and vanilla. Fold in flour mixture and mix until just incorporated. Spoon batter into loaf pan.
Stir together turbinado sugar and remaining 1 teaspoon cinnamon. Sprinkle over the top of the banana bread. Bake 55 to 60 minutes or until a knife inserted in the center of the loaf comes out clean. Allow to cool slightly, then remove from baking pan.
Try not to eat it all at one sitting;)