Monday, October 26, 2009

Banana Bread

{print this recipe}
Source: altered from Banana Banana Bread

1 cup all-purpose flour
1 cup whole wheat flour*
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup brown sugar
2 eggs, beaten
5-6 mashed overripe bananas
1/2 cup mini chocolate chips (optional)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flours, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Add mini chocolate chips, stir.  Pour batter into prepared loaf pan.

Bake in preheated oven for 65-75 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Can be made into 12 muffins if you prefer.  Bake at 325 degrees for about 25 minutes.
* if you don't have whole wheat flour, you can substitute all-purpose flour (total 2 cups all-purpose OR 1 cup whole wheat, 1 cup all-purpose).
Kitchen Tip:
- Bananas actually freeze well in their skins.  When you have one or two bananas that overripen in your bunch, don't throw them out.  Toss them in the freezer and when you have enough bananas, thaw them and make your banana bread!  They thaw in just a couple hours.
- Your banana bread freezes well, also.  After it has cooled, wrap in plastic wrap and store in a freezer bag.

No comments: