There’s something about the drop in temperature and the clock falling back that jump starts my cooking interest. Maybe it’s something to keep me busy while stuck inside. It sort of amuses me to suddenly want to cook only because I swear I should be super skinny for how often I forget to eat (thankfully my stomach growls pretty loudly!).
But alas, I walked past some quickly ripening bananas several times today before finally stopping at my cupboard where I store recipe books. One binder holds many recipes I’ve collected over the years. Among my favorites is a delicious banana bread recipe. Amazingly, all of the ingredients were in my cupboards and refrigerator. This rarely happens so I’m going to chalk this up to kicking off a great week!
I originally found this recipe on the Weight Watchers website years ago when I was looking for a semi-healthy version of banana bread (the recipe used the old points system so I’m not going to share any of that information). Sometimes I swap the egg substitute for shell eggs (like today because I’m out of egg substitute), the cranberries for dark chocolate morsels (no judging; dark chocolate is the healthy version!), once added nuts (didn’t really like) and another time left out the cinnamon (I forgot it, oops). My point is, as with most recipes, you can make it what you want. Here’s the recipe:
- 1 cup all-purpose flour
- 2/3 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp light salt
- 3/4 cup sugar
- 3 Tbsp canola oil
- 1/2 cup fat free egg substitute (or 2 eggs)
- 3 medium ripe, peeled and mashed bananas
- 1/2 cup fresh cranberries, dark chocolate chips, nuts or any ingredient
Heat oven to 350 degrees F. Spray 9×5 inch loaf pan with cooking spray.
Combine both flours, baking soda, cinnamon and salt in medium bowl. Stir and set aside.
In separate large bowl, beat sugar and oil with an electric mixer on medium speed until sugar begins to dissolve, about 2-3 minutes.
Beat eggs in to large bowl mixture. Beat in mashed bananas.Don’t forget to scrape down sides of the bowl. Remove beaters. Stir in flour mixture and cranberries (and/or other ingredients) with rubber spatula. Be sure to scrape sides of bowl to moisten everything.
Pour batter into sprayed loaf pan, smoothing top. I lightly tap the pan on the counter to ensure batter is evenly distributed. Bake approximately 45 minutes or until browned – a toothpick inserted in center of loaf should come out with only a few moist crumbs. Place pan on wire cooling rack for about 10 minutes, then transfer loaf from pan to directly on rack to continue cooling.
Cooled loaf can be sliced to enjoy and stored in plastic wrap at room temperature.
Another idea is baking the batter in multiple small loaf pans (see my picture). I like these smaller, individual loaves as you can freeze for later, and this size is great for giving to family and friends. The cook time is a little shorter (usually 30 minutes for my oven) so keep an eye on them.