well, this morning, I took a break from my schoolwork – which is coming along pretty well, I must say; I feel pretty well prepared for both exams tomorrow, although I will need to review tonight of course, and one of my four papers is completed, and today I'll be making good headway with another one, so things are shaping up. My break this morning consisted of a Sudoku puzzle, a crossword puzzle, some yoghurt, a cuddle with one of my kitties, and one of my most favourite activites – baking. This morning, I took a look around, and found some bananas that were brown enough that I won't eat them anymore – I like 'em pretty green to just eat, and nice ripened yellow for my breakfast smoothie, but these were even beyond that point. So, I decided to make a batch of Banana Bread. It's baking right now.I think this is my most favourite Banana Bread recipe, so I think I'll share it with you. It's a really nice, light bread, with still enough fat to make it yummy! I got this recipe from one of my former co-workers. She is a baker and cook extraordinaire!
So here you go, try it out – you won't be disappointed. By the way, whenever I bake I use organic flour and fat-free or low-fat ingredients, and often I'll use Splenda instead of sugar. Splenda can be substituted for sugar measure for measure in most recipes without affecting the consistancy or rising factor. Good luck, and enjoy!
TARYL’S BANANA BREAD
This is a deliciously light and moist banana bread, perfect for any occasion!
- ½ cup butter (my best friend tried this recipe and substituted Canola Oil here and said it worked out fine)
- 1 cup sugar (try it with Splenda!)
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup mashed bananas (about 2 or 3)
- ½ cup sour cream (if you don't have sour cream on hand, plain yoghurt will do the trick)
- ½ cup chopped walnuts/pecans/chocolate chips/dried cranberries etc. (optional)
- Preheat oven to 350 degrees F. Grease a loaf pan.
- Cream butter and sugar together. Add eggs, then vanilla extract.
- Add the dry ingredients; mix.
- Add the mashed bananas and sour cream. If using optional ingredients, add those now.
- Bake for 1 hour – check after 45 minutes by sticking a toothpick in the centre. If the top is browning too much and the middle is still raw, lay some tin foil overtop with a hole cut in the centre. This will allow the cake to continue baking without burning the top.
- Cool in the pan for 10 minutes, then cool completely on a wire rack.