Friday, May 14, 2010


The bananas for this delicious bread almost made their way into the garbage can this morning thanks to my 4 year old being ultra "helpful" today. It's been a while since I've made banana bread and just stumbled upon this recipe at a new blog I found called Good-Life-Eats I love that it uses different types of flour and very little fat (butter). This recipe turned out a heavy, dense and moist loaf, just how I like it! And the crusty exterior is amazing! This is my new favorite for sure.


3/4 C. all purpose flour
3/4 C. whole wheat flour
1/4 C. barley flour (I used soy flour)
1/4 C. oat flour*
1/4 C. milled flax seed
1 tsp. salt
1 tsp. baking powder
1/2 tsp. cinnamon
1 C. brown sugar (I decreased total sugar to 3/4 C. with 1/4 C. being brown sugar and the other
1/2 C. being turbinado sugar a.k.a. raw sugar found in health food aisle)
1/4 C. butter, melted
3/4 C. vanilla yogurt
1 tsp. vanilla
2 eggs, beaten
2 ripe bananas, mashed or pureed
Chopped pecans (optional)
Coarse sugar or turbinado sugar (optional)

Preheat oven to 375

In medium-large bowl, combine the flour through brown sugar and mix well. In small bowl, combine butter through bananas and mix well. Add chopped pecans if using.

Make a well in center of dry ingredients and pour in wet ingredients. Stir with wooden spoon until moistened and just mixed. Don't overmix! (Add a little milk if batter is too thick)

Pour batter into greased bread pan. Top with more pecans and coarse sugar or turbinado sugar, if desired. Bake at 375 for 40-60 minutes or until toothpick inserted in center comes out clean. (I baked mine for about 56 minutes.) If you want to make in muffin form, bake for approx. 15 minutes.

To keep the crust nice and "crisp" let the loaf cool completely before placing in a bag.
* If you don't have oat flour, you can grind old fashioned or quick rolled oats in a blender or food processor until very fine flour-like consistency.

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