* Exported from MasterCook *
Banana Bread, Whole-Grain
Recipe By :King Arthur Test Kitchen
Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Posted
Quickbread
Amount Measure Ingredient -- Preparation Method
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Batter:
454 grams banana -- mashed, 2C, about 5 medium
1/2 cup vegetable oil -- (99g)
1 cup light brown sugar -- packed, or dark brown (213g)
2 large eggs
1 teaspoon Vanilla Extract
120 g All-Purpose Flour -- (1C)
113 g White Whole Wheat Flour -- (1C)
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
57 g chopped walnuts -- toasted if desired (1/2C); optional
Topping:
1 tablespoon granulated sugar -- (13g)
1/2 teaspoon cinnamon
Nuts may be omitted or replaced with up to 1 cup chopped dried fruit,
chocolate or butterscotch chips, sunflower or pumpkin seeds, or other
mix-ins of your choice.
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.
Weigh your flours; or measure them by gently spooning into a cup,
then sweeping off any excess. Mix the flours, baking soda, baking
powder, salt, cinnamon, and chopped walnuts into the banana mixture.
Scrape the bottom and sides of the bowl and mix again to thoroughly
combine the ingredients.
Scoop the batter into the prepared pan. Mix together the sugar and
cinnamon, and sprinkle over the batter.
Bake the bread for about 60 to 75 minutes, until the bread feels set
on the top, and a paring knife (or other thin knife) inserted into
the center comes out clean, or with just a few moist crumbs (but no
wet batter). If you have a digital thermometer, the bread's
temperature at the center should register about 205F. If the bread
appears to be browning too quickly, tent it with aluminum foil for
the final 15 to 20 minutes of baking. Note: If baking in a glass or
stoneware pan, increase the baking time by 10 to 15 minutes.
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.
Storage information: Store leftover bread, tightly wrapped, at room
temperature for several days. Freeze for longer storage.
See website for variations.
S(Internet address):
https://www.kingarthurbaking.com/recipes/whole-grain-banana-bread-recipe
Yield:
"1 9 x 5 loaf"
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Per Serving (excluding unknown items): 176 Calories; 9g Fat (43.0%
calories from fat); 3g Protein; 23g Carbohydrate; 2g Dietary Fiber;
24mg Cholesterol; 184mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2022 - 0710