07 June 2010

handsdown banana bread

if you're lazy like my cousin rayray, you will eat bananas, pears and apples for your recommended daily servings of fruit, and avoid oranges, melons and kiwis unless someone peels and/or prepares them for you.

that said, if you forget that you bought bananas and they turned to brown, flaccid unattractiveness, don't throw them out!

instead, transform them from the ugly ducklings they are to the sensuously scented banana bread they deserve to be in!

this is the banana bread recipe i've been using since i was 15 (which was less than 5 years ago)! it's moist, low in fat (though i really don't care about fat content), easier to make than a plutonium bomb -- guaranteed, handsdown, will be one of the best banana breads you'll make in your lifetime.

tips: try varying it by sprinkling brown sugar on top before baking, or adding butterscotch or chocolate chips to the batter. or you can substitute the sugar with applesauce (but reducing the oil when you do).

(low-fat and moist) banana bread
3 ripe mushed bananas (overripe is best)
1/3 cup (~80 ml) buttermilk or soured milk*
1/3 cup ( ~80 ml) vegetable oil
2/3 cup (~160-175ml) packed brown sugar
1 tsp (5 ml) vanilla extract
2 eggs

1 and 2/3 (~400 ml) cup whole wheat flour
1/4 tsp (1.25 ml) salt
1 tsp (5 ml) baking soda

*if you don't have buttermilk cause you don't live in the deep south where people actually drink the stuff, make soured milk: measure 1 tsp (5 ml) vinegar or lemon juice into a measuring cup and then pour enough milk to top it to the amount of milk required. let it sit for 5 minutes before using.
  1. preheat oven to 350°F (180°C). 
  2. grease and/or line a loaf pan.
  3. combine the first six ingredients in a medium bowl.
  4. in a separate bowl, stir together the three remaining dry ingredients.
  5. add the dry to the wet ingredients and stir until well-combined.
  6. pour into loaf pan and bake for 50-55 minutes, until a tester comes out clean.
  7. eat. 

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