Brown Sugar Banana Bread
You'll need really ripe bananas for this very sweet bread.
Serves: 16 1 slice servings
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1 3/4 cups mashed very ripe banana (about 3 1/2 large)
- 2/3 cup light brown sugar
- 2 tablespoons walnut or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped toasted walnuts or pecans
- Place the flour, baking powder, baking soda, and nutmeg in a large bowl, and stir to mix well. Set aside.
- Place the banana and brown sugar in a medium-sized bowl, and stir until the brown sugar has dissolved. Add the banana mixture, oil, and vanilla extract to the flour mixture, and stir just until the dry ingredients are moistened. Set the batter aside for 10 minutes, then fold in the walnuts or pecans.
- Coat an 8-x-4-inch loaf pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325°F for 50 to 55 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Be careful not to overbake.
- Remove the loaf from the oven, and let sit for 15 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature. Wrap the loaf in plastic wrap or aluminum foil, and allow to sit for several hours before slicing and serving. (This will give the loaf a softer, moister crust.) Refrigerate any leftovers not eaten within 24 hours.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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