I made this bread on a total whim this morning. I was in the midst of cleaning and organizing the house (WAY overdo) and these two overripe bananas were just starring at me. Asking, no, BEGGING, to be made into bread. I could have gone with my old 100% Whole Wheat Banana Muffins but I didn't want muffins I wanted bread. Moist, sweet banana bread, like mom used to make.
So I pulled out all the basics...
..and went to town. This was my first attempt and at first I thought it needed a little more work but my impatience got the best of me again. I never let things cool enough. It's like a fatal flaw. I just can't help myself. As soon as I pulled them out the oven I cut into one and they were way too moist. I almost thought I needed to bake them more but the outside was pefectly done.
After about a half an hour I revisited the loaves to find that they have cooled perfectly. They were super moist, sweet and deliscious! Apparently all I had to do was let them rest. Go figure.
I made the loaves late morning but didn't want to post until I got little guys opinion. He came home from school searching for a snack and I swooped in with a slice of the bread. Boy do I wish I had the camera on me because he took a bite and literally look up with wide eyes and said, "This is GOOD" followed by a, "I LOVE this bread!" I know i'm cheesy but that makes me smile. 🙂
Here's what I did...
- 1 cup of whole wheat white flour (120g)
- ½ tsp baking soda
- ½ tsp baking powder
- ⅛ tsp salt
- 2 large overripe bananas
- ¼ cup of applesauce (61g)
- 1 tsp vanilla
- 1 tbsp honey (21g)
- 1 tbsp molasses (20g)
- 1 egg
preheat the oven to 350 degrees.
In a small bowl mix the flour, baking soda, baking powder, and salt.
In a larger bowl mash the banana. Add the applesauce, vanilla, honey, molasses and egg to the banana and whisk until well combined and frothy.
Spray 2 small loaf pans with non-stick cooking spray.
Pour the dry ingredients into the wet and stir to they just combine. Don't over mix. You don't have to get every last bit of flour absorbed. It's better to leave some then overmix.
Add half the batter to each loaf and bake for 40-45 minutes.
Remove from the oven when a toothpick inserted into center of the loaf comes out clean. Now, the part I'm bad at... let cool in the loaf pans for about 10 minute and then remove from the pans.
I'm counting each mini loaf as 3 servings, which is about 2 slices and a realistic serving size based on the size of the loaf. I can't wait to make these for the holidays! They make great gifts wrapped in pretty saran wrap with a bow on top. 🙂
|Servings||Amt per Serving|
|6||⅓ of a mini-loaf|
|156||1g||5g||old: 2||new: 4|