Monique Banana’s for Banana Bread
(This is my submission for the ActiveRain Contest "It's RAIN-ing Recipes" Cookbook)
Prep Time: 15 minutes
Cook time: 1 hour, 10 minutes
**This is my favorite use for bananas that are over rip. If I don’t have enough to make bread I put them in the freezer- (peel and all-this protects the flavor from frost burn) until I have about 4-5 bananas to use. Then I place them on the counter in a bowl until they defrost. The bananas are the perfect consistency to make bread once defrosted.
½ cup all-purpose unbleached flour ½ cup oil olive
1-½ cups whole-wheat flour ¾ cup brown sugar
1 teaspoon baking soda 2 eggs beaten
¼ teaspoon salt 2 cups over-rip banana (4-5)**
1-teaspoon cinnamon 1 teaspoon vanilla
1-teaspoon ground cloves
* 1/4 cup slivered almonds
*1-tablespoon brown sugar
1) Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2) In a large bowl, combine flour, baking soda, salt, cinnamon, and cloves. In a separate bowl, cream together oil olive and ¾ cup brown sugar. Stir in eggs, vanilla and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. DON’T OVER MIX OR THE BREAD WILL COME OUT OF THE PAN LIKE A BRICK. Pour batter into prepared loaf pan. *Optional- Sprinkle top with 1 tablespoon brown sugar and slivered Almonds.
3) Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, and then turn out onto a wire rack. Can be easily frozen or stored in the refrigerator for a week.
Courtesty of Monique Keith~Ahwatukee's Favorite Realtor with the Shanna Day Team Keller Williams Realty East Valley. Call today when buying or selling your next home let us show you how are advance marketing technolgy can help you buy or sell your next home lightening fast.
(I'll also through in a loaf or 2 of Banana Bread!)