I sure eat a lot of bananas for someone who doesn’t like bananas. That’s what I was telling myself when I woke up yesterday morning with a hankering for some banana bread.
I blame Brutus’s mom.
We were out to dinner the other night (with Peyton Manning) and she asked me if I had a healthy banana bread recipe I would share with her.
I had a really good one from the Babycakes cookbook, but it involved a lot of different flours that I no longer had in the pantry.
So I woke up yesterday and made a healthyish version of my own. Here you go, Erika (or Brutus’ mom…which do you prefer?)
- 1/4 cup butter or margarine, softened
- 1/2 c sugar
- 1 egg
- 1/4 c water
- 1 1/2 c mashed banana (about 3 medium)
- 1 c whole wheat pastry flour
- 1/2 c all-purpose flour
- 1 c rolled oats
- 2 t baking powder
- 1/2 t salt
- 1/2 t baking soda
- 1 t vanilla
Cream butter and sugar. Add egg and mix thoroughly.
Combine the flours, baking powder, soda and salt. Stir in the oats.
Combine the water and the mashed bananas. Then alternatingly add the flour mixture and the banana mixture. Mix thoroughly. Stir in vanilla.
Bake in a parchment lined bread pan (mine always stick if I don’t) at 350 degrees for 1 hour.
Remove from pan, let cool, then slice and enjoy!
It turned out exceptionally well…and that’s coming from someone who doesn’t even like bananas. Sort of.