Whole Wheat Banana Almond Bread
Posted: March 11th, 2008 by Lisa
Bananas aren’t local by any stretch of the imagination. But if you do buy them, DON’T LET THEM GO BAD! Seriously, wasted food with that number of food miles is just too wasteful to contemplate. Here is my go-to recipe for using up those bananas, quicklike. It’s based on the recipe from Small Batch Baking, but since I always have many to use up, I’ve adapted it to a full-size loaf.
Ingredients:
- 3/4 cup semolina flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3-4 medium bananas, extra ripe and mashed
- 3/4 cup pack dark brown sugar
- 1/3 cup vegetable oil
- 2 teaspoons vanilla
- 3 eggs
- 1/2 cup chopped almonds
Preheat oven to 350°F. Butter a loaf pan, or spray with non-stick spray.
Blend the mashed banana, brown sugar, eggs, oil and vanilla with a mixer. Add in the dry ingredients, and mix until blended. Stir in the almonds.
Pour into the loaf pan, and bake until a toothpick inserted into the center comes out clean, around 30-32 minutes.
It freezes really well, toasts well, and is just a lovely alternative to your standard banana bread.
Don’t let those bananas go to waste! Think of the food miles you burned to have them!
(You can also cook these in muffin tins.)
Write a comment