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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I could not find a banana bread recipe that I like, so I ran to my kitchen and came up with this. It uses no butter, and less sugar than typical banana breads making it more healthy, and tastier if you ask me! I ended up with 1 9X5 loaf pan and 6 regular sized muffins. Ingredients:
3 1/2 cups mashed bananas |
3/4 cup brown sugar |
2 eggs, seperated |
1 cup walnut pieces |
2 2/3 cups flour |
1 1/2 teaspoons baking soda |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
Directions:
1. Preheat your oven to 350 F
2. Seperate your eggs into two bowls. Add your salt to the egg whites and beat until you get stiff peaks, set aside.
3. Add your sugar, and banana mush into the bowl with your egg yolks, mix well until sugar is dissolved. Put in your vanilla extract, mix slightly. Shift in your flour and baking soda. Mix well until the flour is no longer visible.
4. Fold in your whipped egg whites gently, it does not have to be completely mixed. Do not over mix!
5. Lastly quickly fold in your chopped walnuts (or any other nut you like).
6. Grease you pans and pour in your mix. A 9X5 loaf pan or 24 muffin tins filled half full work best.
7. Bake 350. Muffins take 45-55 minutes, loaf pan takes 60-75 minutes. Your banana bread is done when a toothpick can be inserted and comes out relatively clean, a little stickyness is okay!
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