but anyway. back to the baking stuff. what do you do when you let bananas get a little bit too ripe? make banana bread of course! i lovelovelove this recipe from whole foods not only because it's healthy and tastes amazing, but by just adding some milk [or soymilk, if that's your preference] to the batter, you can make pancakes! two of my favorite things in the world: bread and pancakes. if you check out the whole foods website, they have a video where they show how to make both.
light and luscious banana bread
[from whole foods]
ingredients:
1 1/2 cups unbleached all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
2 tablespoons ground flax meal
1 tablespoon ground cinnamon
1/2 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup granulated sugar
2 eggs
1/3 cup fat free or low fat plain yogurt
3 very ripe bananas, smashed (about 1 1/2 cups)
2 teaspoons vanilla extract
1 tablespoon turbinado sugar
directions:
Preheat oven to 350°F. Spray an 8-inch x 4-inch metal loaf pan with cooking spray; set aside.
Whisk together both flours, baking soda, flax meal, 2 teaspoons of the ground cinnamon and salt; set aside.
Cream together butter with sugar using a mixer. Add eggs, one at a time, beating well after each addition. Mix in yogurt, bananas and vanilla. Fold in flour mixture and mix until just incorporated. Spoon batter into loaf pan.
Stir together turbinado sugar and remaining 1 teaspoon cinnamon. Sprinkle over the top of the banana bread. Bake 55 to 60 minutes or until a knife inserted in the center of the loaf comes out clean. Allow to cool slightly, then remove from baking pan.
Chef’s Tip: If using a glass baking pan, decrease cooking time by 5 to 10 minutes.
[for pancakes, add 1 1/2 cups milk]
[from whole foods]
ingredients:
1 1/2 cups unbleached all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
2 tablespoons ground flax meal
1 tablespoon ground cinnamon
1/2 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup granulated sugar
2 eggs
1/3 cup fat free or low fat plain yogurt
3 very ripe bananas, smashed (about 1 1/2 cups)
2 teaspoons vanilla extract
1 tablespoon turbinado sugar
directions:
Preheat oven to 350°F. Spray an 8-inch x 4-inch metal loaf pan with cooking spray; set aside.
Whisk together both flours, baking soda, flax meal, 2 teaspoons of the ground cinnamon and salt; set aside.
Cream together butter with sugar using a mixer. Add eggs, one at a time, beating well after each addition. Mix in yogurt, bananas and vanilla. Fold in flour mixture and mix until just incorporated. Spoon batter into loaf pan.
Stir together turbinado sugar and remaining 1 teaspoon cinnamon. Sprinkle over the top of the banana bread. Bake 55 to 60 minutes or until a knife inserted in the center of the loaf comes out clean. Allow to cool slightly, then remove from baking pan.
Chef’s Tip: If using a glass baking pan, decrease cooking time by 5 to 10 minutes.
[for pancakes, add 1 1/2 cups milk]
