BANANA BREAD, best so far

This is one of those recipes that I just keep tinkering with. I think I’ve got to a good place now though: added whole wheat flour and almond meal and reduced the sugar without sacrificing taste and texture.  Plus I’ve futzed with the order of things to save on dish washing.  This makes one large loaf (9.5” x 3.5”), 4 small loaves (5” x2”) or 12 muffins.

1 cup all purpose flour

2/3 cup whole wheat flour

1/3 cup almond meal (or 1/3 cup more ww flour)

2 teaspoons baking powder

1 teaspoon cinnamon

¾ teaspoon salt

1/2 teaspoon baking soda (1/4 teaspoon if not using buttermilk)

2 large eggs

½ cup buttermilk, low fat milk or whole milk

½ cup canola oil

1 teaspoon vanilla

2/3 cup sugar (I use a combo of granulated, brown and/or honey)

about 3 medium ripe bananas

Optional additions (choose one or two)

½ cup pecan or walnut pieces, toasted

½ cup mini-chocolate chips

½ cup raisins or cranberries

½ cup sliced raw almonds

Preheat oven to 350°F. Grease loaf pan(s) or muffin tins.

Whisk together first seven ingredients in a medium bowl. In a larger bowl, beat eggs, then beat in milk, oil (use same measuring cup as milk), vanilla and sugar(s).  Add bananas, broken into chunks and mix in, mashing them as you go with either an immersion blender, potato masher or fork.  Add dry mixture and stir until just blended.  Fold in any of first three optional ingredients.  Divide evenly among prepared pan or muffin tins.  If using almonds, sprinkle them on top.

Bake until tester inserted into center comes out clean:  25 – 30 minutes for muffins, 35 – 40 minutes for small loaves, 60 – 70 minutes for large loaf.  Cool 5 minutes. Turn out onto rack and cool completely.

Printable version: BANANA BREAD

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