Banana bread

 banana bread

The ripe bananas with their blackened peel sit on the kitchen counter top, eying at me as if eager to go on their destined trip to the blender. Usually that’s where they all end up, in my smoothie blender, sometimes in the good company of strawberries or blueberries or anything that is labeled healthy, to meet the daily requirement of fruit servings for my kids.

This time around, I decided to take the bananas on a surprise trip to the oven, instead. Yes, the banana cake or banana bread recipe is something I resort to as a form of indulgence. But I personally lean more towards banana bread for its healthy ingredient list. The ummph so exploding aroma of freshly baked banana bread, hot and soft,  is heavenly. I only see them come out of the oven and vanish ever so quickly into the ravenous palates of my family.

The recipe I follow for banana bread is:

Brown sugar                         1/2 cup

Butter                                        1/4 cup

Eggs                                             2

Whole wheat flour             1 cup

Wheat or white flour        1/4th cup

Oatmeal                                    1/2 cup

Baking powder                      1 tsp

Baking soda                             1/2 tsp

Cinnamon powder              1/2 tsp

Salt                                               1/2 tsp

Nutmeg  powder                  1/4 tsp

Ginger powder                      1/4 tsp

Mashed ripe bananas         2

Walnut                                        1/2 cup

banana bread

Heat butter in a bowl. Add egg and mix well. Add the rest of the ingredients. Stir well with a spoon and let it all blend well. Pour the mixture in a greased bread pan and bake it at 350 degree F for 45-50 minutes. You will know when it is done from the golden brown color. You can also test it by pricking with a fork to see if the inside is cooked. Take it out of the oven and let it stay for about 10 minutes. Serve warm. Wrap the rest in a plastic wrap, when cool.

Bon appétit 🙂

 

 

 

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