Star Tribune, Richard Sennott
Recipe: Banana bread
- April 25, 2014 - 2:06 PM
Makes 1 loaf.
Note: For the best flavor, use bananas that have lots of brown specks on the skin and that are slightly soft. Mash bananas with a table fork, potato masher or wire whisk; it’s fine to have small lumps remaining. A large, lengthwise crack in the thin, tender top crust of a quick bread is normal. From the kitchen of VEAP (Volunteers Enlisted in Assisting People) in Bloomington.
• 2 eggs
• 1/2 c. sugar (packed brown or granulated)
• 1/4 c. vegetable oil
• 1/4 c. fat-free or low-fat milk
• 2 tsp. vanilla
• 1 1/2 c. mashed very ripe bananas (5 to 6 medium) (see Note)
• 1 c. all-purpose flour
• 1 c. whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 350 degrees. Grease bottom only of a 9- by 5-inch loaf pan with shortening or spray with cooking spray.
In large bowl, beat eggs, sugar, oil, milk and vanilla with wire whisk or spoon until smooth. Stir in mashed bananas until smooth. Stir in flours, baking powder, baking soda, salt and cinnamon with spoon or rubber scraper just until moistened. Pour into pan.
Bake for 50 to 60 minutes, or until toothpick inserted in center comes out clean.
Cool 10 minutes. With a knife, loosen sides of loaf from pan and remove from pan. Place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
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