* Exported from MasterCook *
Bread, Whole-Grain Banana
Recipe By :PJ Hamel
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Hand Made
Nuts Posted
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups mashed banana -- about 4 or 5 medium bananas (16 oz)
1/2 cup vegetable oil
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup Unbleached All-Purpose Flour -- (4 1/4 oz)
1 cup White Whole Wheat Flour -- (4 oz)
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon -- optional
1/2 cup chopped walnuts -- toasted if desired; optional
1 tablespoon sugar -- mixed with
1/2 teaspoon ground cinnamon -- for topping
Let's stir together this simple one-bowl bread.
Preheat the oven to 350F with a rack in the center position. Lightly
grease a 9" x 5" loaf pan. If your pan is glass or stoneware, reduce
the oven temperature to 325F.
In a large bowl, stir together the mashed banana, oil, sugar, eggs,
and vanilla.
Mix in the flours, baking soda, baking powder, salt, 1 teaspoon
cinnamon, and chopped walnuts. Scrape the bottom and sides of the
bowl to thoroughly combine the ingredients.
Scoop the batter into the prepared pan.
Mix together the topping 1 tablespoon sugar and 1/2 teaspoon cinnamon
and sprinkle it over the batter.
Bake the bread for about 60 to 75 minutes. If baking in a glass or
stoneware pan, increase the baking time by 10 to 15 minutes (to a
total of 70 to 90 minutes).
Check the bread at 45 minutes; if it appears to be browning too
quickly, tent it with aluminum foil.
A paring knife (or other thin knife) inserted into the center of the
loaf should come out clean, or with just a few moist crumbs clinging
to it (but no wet batter). If you have a digital thermometer, the
bread's temperature at the center should register about 205F.
Remove the bread from the oven. Cool it in the pan for 15 minutes,
then loosen the edges, and turn it out of the pan onto a rack to cool
completely.
Personalize the recipe:
Reduce (or change) the sugar: If you want to reduce the sugar in the
recipe, start by lowering it by 25% (from 1 cup to 3/4 cup); the
bread will (obviously) be less sweet, and also a bit less tender.
We love the slightly caramelized flavor brown sugar lends this loaf,
but if all you have on hand is white granulated sugar use it: 1 cup,
same amount as the brown sugar.
Or use 1/3 cup liquid sweetener (honey, agave, or maple syrup) + 1/2
cup brown sugar; increase the amount of all-purpose flour by 2
tablespoons if you make this substitution.
Balance the flours to taste: If you want to try a 100% whole wheat
loaf, go for it! Simply substitute 1 cup whole wheat flour for the
all-purpose flour listed, no further changes necessary. Want to go
the other way? Substitute all-purpose flour for the whole wheat flour
for a 100% all-purpose flour loaf.
Try butter: Use 2/3 cup melted butter in place of the vegetable oil.
Reduce the fat: If you'd like to reduce the fat in this recipe, try
any of these substitutions, which will yield a loaf very similar in
texture and moistness to the original:
1/4 cup applesauce for 1/4 cup of the vegetable oil
1/4 cup yogurt (full-fat, reduced-fat, or nonfat) for 1/4 cup of the
vegetable oil
1/2 cup full-fat yogurt for all of the vegetable oil
Want to lower the fat even further? Substitute applesauce or yogurt
(full-fat, reduced-fat, or nonfat) for all of the vegetable oil.
Understand that the resulting loaf's texture will be notably less tender.
Make it gluten-free: Substitute 2 cups Measure for Measure flour for
the all-purpose and whole wheat flours called for in the recipe; no
further substitutions or changes are necessary.
S(Internet address):
"<https://blog.kingarthurflour.com/2018/01/02/whole-grain-banana-bread>"
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Per Serving (excluding unknown items): 338 Calories; 16g Fat (41.1%
calories from fat); 6g Protein; 45g Carbohydrate; 3g Dietary Fiber;
42mg Cholesterol; 331mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Fruit; 3 Fat; 1 Other Carbohydrates.
NOTES : 2018 - 0127