Banana Bread
I have officially been accepted as a member of The Recipe Redux and this is my rendition of their theme for November 2013. I made this recipe into mini-loafs, great as a hostess gift or as a gift for your guests. I have added chocolate chips seeing as it tis the season!
Makes 8 mini loafs
2 Cups all purpose flour (whole wheat preferably or at least half of it)
1 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
½ Cup fat free sour cream
¾ Cup buttermilk (I seem to only have access to 1% so that’s what I use)
3 Large, ripe bananas
2 tsp vanilla
½ Cup white granular sugar
– Preheat your oven to 350.
– In a large bowl combine the flour, baking powder, baking soda, cinnamon, and salt; mix well.
– In another large bowl add the sour cream, buttermilk, bananas, vanilla, and sugar. Smash the bananas with a potato masher and mix the ingredients well; I prefer to leave the bananas a little lumpy.
– Add the dry ingredients to the wet, mix until just blended; you don’t want to over work the batter.
– Divide the batter evenly among a mini loaf pan (greased if needed) or a regular 9 x 5 x 3 loaf pan (again, greased if needed).
– If making mini loafs then bake them for 40 minutes, a regular loaf is 60-70 minutes.
– You’ll know the loaves are ready when the top is golden brown has firmed. Also the loaves are finished baking when you insert a toothpick and it comes out clean.
Notes:
- Please use at least half whole wheat flour… fibre is your friend!
- Instead of adding chocolate chips you can add blueberries (yum… and anti-oxidants!).
- Really you can feel free to add anything here, treat it like a blank canvas recipe.
