One of my favourite recipe haunts is the Epicurious website. Here's another recipe I've tried. If you look me up as a member here's my user id: recipe_addict
Makes 2 loaves of bread
Ingredients:
2 cups all-purpose flour
1 1/4 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
2 cups brown sugar or honey
1 cup applesauce
3 cups coarsely mashed very ripe bananas (6 large)
1/4 cup coconut milk or 2% milk
2 teaspoons vanilla
Optional
1 cup chocolate chips
1 1/3 cups pecans (4 ounces), toasted and chopped
Special equipment: a standing electric mixer (which I recommend because your arms get tired, holding the hand mixer!)
Preparation:
Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.
Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.
Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, 2% milk, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.
Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 hour.
Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.
Cooks' note: • Banana bread keeps, wrapped well in plastic wrap, at room temperature 2 days or frozen 1 month.
Banana Bread (a link to the original recipe, tweaked this one a little bit)
Makes 2 loaves of bread
Ingredients:
2 cups all-purpose flour
1 1/4 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
2 cups brown sugar or honey
1 cup applesauce
3 cups coarsely mashed very ripe bananas (6 large)
1/4 cup coconut milk or 2% milk
2 teaspoons vanilla
Optional
1 cup chocolate chips
1 1/3 cups pecans (4 ounces), toasted and chopped
Special equipment: a standing electric mixer (which I recommend because your arms get tired, holding the hand mixer!)
Preparation:
Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.
Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.
Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, 2% milk, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.
Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 hour.
Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.
Cooks' note: • Banana bread keeps, wrapped well in plastic wrap, at room temperature 2 days or frozen 1 month.
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