Banana bread

adapted from the Better Homes and Garden cookbook

1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 egg
1 cup mashed bananas (3 medium)
3/4 cup sugar
1/4 cup vegetable oil
options: 1/2 cup chopped walnuts
handful chocolate chips

Preheat oven to 350 F. Grease the bottom and sides of a loaf pan. In a medium bowl, combine the flour, baking powder, baking soda, spices, and 1/8 tsp. salt. Make a well in the center of the dry mixture and set aside.

In another bowl, combine the egg, mashed bananas, sugar, and oil. Add the wet mixture all at once to the dry mixture and stir until just moistened. Fold in walnuts or chocolate chips, if using.

Bake in the prepared pan for about 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes then remove from the pan and cool on a wire rack (note: I just let it sit in the pan until it’s cool). Wrap and store the loaf overnight before slicing.

I have a feeling this could be made vegan very easily just by omitting the egg and adding another banana, or just taking a chance with the ones you already have; bananas are often used as an egg substitute so I think you’d be fine.

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