Friday, October 09, 2009

The Bestest Banana Bread Ever

My baking career has not been all that extensive - I'm much more of a casserole and soup kind of girl. I like things where you can just throw together a bunch of ingrediants, stir and heat. Which is exactly what you do when making this recipe for banana bread.
Banana bread is one of my countertop staples - I MUST have it and could eat slice after slice until I have a banana bread baby. I've done a lot of experimenting with different recipes and have come to the conclusion that every recipe comes down to the bananas. They must be perfectly overripe -they need to have large, dark spots on the flesh (this means they're full of sugary goodness). I've taken to freezing a few bananas once they hit this perfect moment, always making sure to slice them up before placing them in the ziplock baggie.

Another staple of mine, and I know this will be slightly controversial - flavoured dessert tofu. So far I've used the almond and banana flavours. Both are delish and make the bread super moist. I use this instead of the milk, yogurt, coffee or applesauce recommended in other recipes.

So here it is, give it a whirl.

2 cups AP flour
1/2 cup WW flour
1/2 tsp salt
1/4 tsp baking soda
2 tsp baking powder
Mix all of these together, make sure they're mixed well.

3/4 cup sugar
1 tbs honey
2 eggs
Blend these together until creamy
1 tsp vanilla
1/4 cup oil
1/4 cup walnut oil (or just do 1/2 cup oil if you don't have walnut, trust me though - invest in the walnut)
1/2 tsp cinnamon
1/4 tsp nutmeg
Blend until mixed
1 package dessert tofu
Texture will be a bit clumpy, stir until smooth

Add wet ingrediants to the dry. Mix until blended.
In separate bowl mash up three ripe bananas.
Swirl the bananas into the mix. This is also the time to add chocolate chips if you're into that.
ps - I just wrote this recipe from memory - THAT'S how much of an addict I am. 

I like to line my pans with butter and parchment paper (NOT WAX!) this makes it easy to lift it out of the pan once done. This also makes for a much quicker transition from cooling on the counter to being shoveled into my mouth.

Pour into bread pan - bake for 60 mins at 350 degrees.

Smear with butter. You're welcome. 

1 comment:

  1. Anonymous1:46 pm

    I eat two slices of homemade banana bread before every long run. With chocolate chips. I even smuggle the bread across borders, such is my addiction to the pre-race banada bread fueling (just kidding Canada Customs readers).