 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 16 |
|
This is my families favourite banana bread recipe. I use double the amount of almond extract then originally called for but 1 tsp is adequate as well. The key to this recipe is to continuesly mix the dough throughout the process. My mixer never stops from the beginning to the end of the process. Ingredients:
nonstick cooking spray |
5 tablespoons butter |
1/2 cup granulated sugar |
1/2 cup packed brown sugar |
1 large egg |
2 egg whites |
2 teaspoons almond extract |
1 1/2 cups mashed very ripe bananas |
1 3/4 cups whole wheat flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon baking powder |
1/2 cup heavy cream |
1/2 cup sliced almonds |
Directions:
1. Preheat oven to 350 Degrees Farenheit. Spray bottom ONLY of 9 X 5 X 3-inch loaf pan with nonstick cooking spay.
2. Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy.
3. Add granulated sugar and brown suga; beat WELL.
4. Add egg, egg whites and almond extract; beat until WELL blended.
5. Add mashed banana, and beat on high speed.
6. Combine flour, baking soda, salt, and baking powder.
7. Add flour mixture to butter mixture alternately with cream, ending with flour mixture.
8. Add almonds to batter; continue to mix WELL.
9. Pour batter evenly into prepared loaf pan.
10. Bake until browned and toothpick inserted near center comes out clean. approximately 1 hr 15 minute.
11. Cool bread in pan on wire rack 10 minutes.
12. Remove bread from pan; cool completely on wire rack.
|
|