Monday, July 2, 2012

In the Kitchen with Jason: Wholesome Banana Bread

There is nothing better to do with a couple of overripe bananas than to make some banana bread. We were eating this by the plate full and it almost is low enough in calories that I didn't mind.

  • 2 large eggs
  • 2/3 cup Splenda granulated sweetener
  • 3 medium ripe bananas
  • 1/4 cup vegetable oil
  • 1 Tbsp molasses
  • 1 1/2 tsp vanilla extract
  • 1 cup whole wheat flour
  • 1 cup boring white flour
  • 1 1/2 tsp baking soda
  • Preheat oven to 350 degrees.
  • Spray a 9x5 loaf pan with cooking spray
  • In a bowl, beat the eggs and Spenda together with an electric mixer on medium until the eggs have tripled in volume.
  • Reduce the spead of the mixer to low and mix in the bananas, oil, molasses, and vanilla extract.
  • Mix until well blended.
  • In a separate bowl, mix remaining ingredients.
  • Using a spatula, add the banana mixture to the dry ingredients.
  • Using the same spatula, mix together the dough just until everything is mixed.
    • Don't over mix as this is very bad.
  • Scrape the batter (with the same spatula again) into the prepared loaf pan and smooth the top.
  • Put the banana bread into the prepared oven and let it sit there for 45 to 50 minutes.
  • Use the toothpick trick to see if the bread is done.
    • The toothpick trick involves sticking a toothpick in the thickest part of the banana bread. If it comes out with wet batter on it, you need to cook the bread longer.
  • Let the bread sit in its pan in a wire cooling rack for 15 minutes.
  • Remove the bread from the pan and let it finish cooling, or serve it right away.
This recipe came from the Eat What You Love cookbook.

Please enjoy!

-Chef Jason

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