Here it is, without a lick of refined sugar, white flour, or even oil.
1/2 cup very ripe banana
2 eggs
1/4 cup milk
1 tablespoon vinegar
1/2 cup walnuts, chopped
3 more very ripe bananas
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups white whole wheat (we ground our own, but you can also buy this at grocery stores.)
Moosh the first 1/2 cup banana thoroughly in mixer, and beat in the eggs. Combine milk and vinegar. Add. Mix in other bananas and dry ingredients. Add nuts. Spray pan(s) with cooking spray, fill, and bake at 350 degrees. Muffins would take about 25-30 minutes. Mini loaves might take about 45 minutes. Larger loaves might take up to an hour, possibly??
We tweaked this from an Oquirrh 4th Ward cookbook from the Cloward family.
Why do you need to add the bananas at two different points?
ReplyDeleteGood question. :) Well, the first time I added bananas, it was in place of butter. You know how you can sometimes replace butter or oil in baked goods with applesauce? (It works pretty well with muffins and cakes.) Sometimes pureed fruit (or even pureed beans, if you dare!) can replace the butter/shortening/oil, too, just like the applesauce would.
ReplyDeleteIn this case, the applesauce we had on hand included sugar and/or high fructose corn syrup, or something... so, no go! Besides that, seeing as it WAS banana bread after all, I couldn't help but think that more banana would improve the taste at the same time as fulfilling our texture requirements.
Had we actually been using butter, we would have incorporated the ingredients in the order I listed. When using banana or applesauce, I'm not completely sure that it matters, but I still mixed it in this order, just in case. :)