Monday, July 8, 2013

Healthy Banana Bread

When life gives you overripe bananas, make healthy banana bread!

Yes, I know. This isn't your typical bread that uses yeast as a leavening agent. This "quick" bread uses baking soda to rise during the baking process instead.

It also isn't your typical quick bread. Sure, this banana bread is moist, full of flavor, and easy to make, much like other quick breads. BUT there is no butter to be found! So go ahead and have a second serving.

I also wanted to give a shout out to my new bread knife for allowing me to cut prettier slices for my photos!

Healthy Banana Bread
(yields 1 loaf)

1 1/4 cups all-purpose flour, more for dusting
1 teaspoon baking soda
pinch of salt
2 large eggs, beaten
1/2 cup canola oil
1 cup sugar
2 large, very ripe bananas, mashed

Preheat the oven to 350 degrees F. Spray a 9-by-5 inch loaf pan with nonstick spray, then dust with flour.

In a medium bowl, whisk the flour, baking soda, and salt together. In another bowl, whisk the eggs, oil, sugar, and mashed bananas together. Stir the banana mixture into the dry ingredients.

Scrape the batter into the prepared pan and bake in the center of the oven until the bread is golden and a toothpick inserted into the center of the loaf comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for 15 minutes, then turn out onto the rack and let cool completely.


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