This is a great recipe to use up some of those bananas that we meant to eat, but just didn't get around to it. Its a great breakfast alternative either as is or with a flavored cream cheese. I make my own honey nut flavored low fat cream cheese.
The other benefit of using up the bananas is that if you are a gardener and have roses, the peels are great food for the roses. I Just chop them up small and spread around the base of the roses and work them into the soil. The peels provide nutrients that will help the roses to grow strong.
- 1 3/4 cup of whole wheat flour
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- 1/2 tsp of ground nutmeg
- 1 stick soft butter
- 1/2 cup of sugar
- 1/2 cup of dark brown sugar
- 2 eggs
- 1/2 cup of low fat sour cream
- 1 1/2 cup of mashed ripened banana or about 3 large bananas
- 1 cup of chopped walnuts
- Heat oven to 350oF.
- Spray a 9X12 loaf pan with nonstick or coat with a thin layer of butter. I like to use butter to coat the pan. I microwave a very thin piece of butter for about 20 seconds and use a silicone brush to spread the butter. I find that this method work well and you use a very tiny amount of butter. I like to cover the bottom of the pan with parchment paper because it makes taking the out bread a lot easier.
- Mash the bananas and mix with one tsp of sugar.
- Sift flour, baking soda, baking powder, salt and nutmeg together. Mix well using a whisk.
- Using a stand mixer on medium speed, beat soft butter and sugars until creamy, about 2 minutes.
- Add one egg at a time and mix thoroughly.
- Add the bananas and mix thoroughly.
- Add 1/3 of the flour mixture and stir in.
- Add 1/2 of the sour cream and stir in.
- Add 1/2 of the remaining flour and stir in. Do not over mix.
- Add the remaining sour cream, stir in.
- Add the rest of the flour and stir in. Do not over mix.
- Reserve about 1/4 cup of the walnuts and mix with 1 tsp of brown sugar.
- With the rest of the walnuts and fold them gently with a spatula into the batter.
- Pour the batter into the pan.
- Sprinkle the walnut/sugar mix on top of the bread.
- Bake for about an hour or until the center is done.
- Cool bread for about 10 minutes and remove from the pan. Cool completely and its ready to serve.
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