The Trials and Tribulations of a Baker-Turned-Cook

Tuesday, February 5, 2008

Banana Bread

I love this recipe for banana bread because it is light and there are no spices to mask the banana flavor. And unlike most bread recipes that make two loaves (leaving me with an extra loaf every time), this one just makes one -- perfect for two people.

Toni's Banana Bread
Source: Cooking Light
  • 1 cup mashed ripe banana (about 2 medium)
  • 2/3 C sugar
  • 1/4 C vegetable oil
  • 1 large egg white
  • 1 large egg
  • 1 3/4 C all-purpose flour
  • 1 1/4 tsp. cream of tartar
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • Cooking spray
  1. Preheat oven to 350°.
  2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth.
  3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, cream of tartar, baking soda, and salt in a bowl, stirring with a whisk. Add the flour mixture to banana mixture, stirring just until moist. Spoon the batter into an 8 x 4-inch loaf pan coated with cooking spray.
  4. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on rack.

Note: To freeze individual slices, place in heavy-duty zip-top plastic bags. Remove excess air from bags; seal and freeze for up to 1 month. To thaw, let stand at room temperature.

1 comment:

MrsPresley said...

i'll have to try this the next time i have some over ripe bananas! it looks great!