Banana bread

Oh, hello, fall!

Pleasure to see you again.

I don’t know about your neck of the woods, but here in D.C. it’s all of  a sudden feeling like autumn.

There’s a crisp chill in the air that, after leaving the gym this morning, had me hankering for a hot pumpkin spice latte (THEY’RE BACK!),  and a slice of warmed banana bread.

Lucky me that I was wise and planned ahead by baking a loaf the other night.

Or, you know, lucky that my bananas go brown at an astronomical rate even though I pound down at least two a day.

Pish posh.

I have been using this recipe for ages, although I honestly cannot recall where I found it originally.

All I do know, however, is that I failed miserably at being that prepared baker the other night, and found myself roaming the streets of Washington, D.C. looking for canola oil and applesauce at 8:30pm.

Oh, and a pan.

Thanks, CVS.

Because I apparently hallucinated when I thought I had brought my to D.C. with me back when I moved here two (almost) years ago.

Hmm.

And then I ran out of vanilla, so I didn’t get to use the usual “half the bottle” technique I generally like to employ in my baked goods.

Anyways, it still came out moist and deliciously sweet, though not too sweet like some of those store bought banana breads. You know what I mean.

Sadly my roomie B doesn’t like bananas – odd that we’re friends considering my two a day habit – so I have a whole loaf to myself.

Oh right- I was supposed to bring some to the office yesterday for a coworker who’s retiring.

Yeah. It was left on my kitchen counter. :-/ Ooops.

Lucky Penpal is getting 3/4 of a loaf today when I arrive in Florida… the rest will be eaten by yours truly.

Okay, who am I kidding? I’ll probably have most of his half of the bread as well. I’m a bottomless pit.

I’m off to the airport. Now it’s your turn- make some today!

Banana Bread

Ingredients

2 egg whites

1/3 cup milk

1/4 cup unsweetened applesauce

2 tbsp canola oil

1 3/4 cup whole wheat flour (or you can do 1 cup of all purpose + 3/4 cup whole wheat!), plus extra sprinkle for pan

1 tsp baking soda

1/2 tsp salt

2/3 cup sugar

2 very ripe bananas, mashed

1 heaping tsp vanilla

sprinkle of cinnamon, if you please

Directions

1. Heat oven to 350 degrees. Spray baking pan with nonstick cooking spray, and lightly flour.

2. In a small bowl, stir together egg whites, milk, oil, and applesauce til well combined. Set aside.

3. In another small bowl, whisk together flour, baking soda, and salt, and set aside.

4. In a large bowl, beat sugar, banana, and vanilla together on low speed til creamy.

5. Now, add the two other bowls’ contents one at a time, on low speed. Mix til blended and smooth (there may still be a couple of small lumps of banana, but not too much!). At the very end, I like to add a sprinkle of cinnamon (not too much!) for an extra kick because I’m a rebel like that.

6.Pour into prepared pan and bake for 35-45 min, til a toothpick comes out clean from the center. (<–No fail trick!) Let cool before slicing and enjoy!

*Great with a smothering of almond butter!

Let me know if you make it please!

2 Comments on Banana bread

  1. frugalfeeding
    September 16, 2011 at 5:24 PM (6 years ago)

    This looks perfect. You should try adding chocolate or cherries. Both work deliciously well.

    Reply

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  1. […] sort of let my love for cooking and baking slide over the past few months, and baking that banana bread the other day reminded me how much I truly love stirring batter and simmering things over the […]

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