Top | Breakfast
(recipe, Carrie Floyd)
As much as I love my grandma’s recipe for banana bread, the large quantity of butter makes it more “special occasion” than everyday. This recipe is the outcome of my efforts to make a lower-in-fat banana bread, one that makes a delicious breakfast or afternoon snack, which I bake in muffin tins.
For banana bread, cook the batter in a buttered and floured loaf pan at 350 degrees for about 50 to 60 minutes, testing for doneness with a toothpick after 50 minutes.
- 3 very ripe bananas, mashed (about 1 cup)
- 1 lemon or lime, zested and juiced
- ⅓ cup canola oil
- ½ cup brown sugar
- 2 eggs, lightly beaten
- 1¼ cups unbleached white flour
- ¾ cup whole-wheat pastry flour
- ½ tsp. salt
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 cup walnuts, toasted and chopped (optional)
- Preheat oven to 375 degrees.
- In a medium-large bowl, stir together the mashed bananas, citrus zest, and juice until smooth. Add the oil, brown sugar, and eggs, and mix well.
- In a smaller bowl, whisk together the flours, salt, baking powder, and baking soda.
- Add the dry ingredients to the bananas and stir until combined. Stir in the nuts if using.
- Spoon the batter, which will be quite thick, into a buttered muffin tin. Bake for 20 to 25 minutes. Insert a skewer or toothpick into the center of one of the muffins; if it comes out clean (not gooey), the muffins are done. Cool briefly in the tins, then turn out onto a rack to finish cooling. Serve warm or at room temperature.
If you (or your kids) prefer, replace the walnuts with 1 cup chocolate chips.