Banana Bread

Strangely, I have never liked banana bread. It seems everyone in nutrition LOVES banana bread, so I set out to find a recipe that I could attempt to enjoy. I got lucky this past spring when I stumbled across the recipe at The Kitchen Sink Recipes. This recipe is so good that I didn't even have to try to make myself like it - I loved every last bite of it and then made some more! It is sweet, but not overally sweet and is extremely moist. I don't have a picture of the bread, but once I make another loaf I will update this post with a picture. You can also refer to the link above for a peak.

Ingredients
- 1/4 cup butter, room temperature
- 1/4 cup brown sugar
- 1/2 cup sugar
- 3 ripe bananas
- 2 egg whites
- 1/4 cup low-fat buttermilk
- 1/4 cup plain, non-fat yogurt
- 1 tsp vanilla
- 1 tsp baking soda
- 2 cup whole wheat pastry flour*
- 1/2 tsp salt
- 1/2 tsp cinnamon

*If you can't find this, you can do half white, half wheat, or all wheat. If you do all whole wheat, you may need to cover the pan with tin foil and cook for any extra 15-30 minutes.

Directions:
1. Preheat oven to 350F and spray loaf pan.
2. Cream butter and sugar in a large bowl together until light and fluffy.
3. Whist together mashed bananas, egg whites, buttermilk, yogurt, and vanilla in a small bowl.
4. Whisk the remaining dry ingredients into a small bowl.
4. Alternating between bowls, add the contents of the banana bowl and flour bowl into the sugar. Be sure to mix between additions on low.
5. Mix until just combined...do not over mix.
6. Pour into the loaf pan and bake 50-60 minutes.

Back with a delicious recipe :)

Boy, oh Boy has this semester been busy! I literally do not have time to even think about taking pictures of the food I make because I need to inhale it in 10 minutes before I have to go somewhere else! I did have time last Friday (when I should have been studying for an exam but needed a break) to make some pumpkin bread. It is absolutely DELICIOUS! I love the idea of squash or pumpkin in baked goods because it lets you go light on the fat and still have a delicious and moist product. It is also high in vitamin A and provides some fiber. If you are wondering what to do with your pumpkin, I strongly suggest you try this recipe...you will not be disappointed :)

As for posting for the next few weeks...they will be few and far between, but I will try to keep up with it!

Wheat Pumpkin Bread

Ingredients

◦ 1 ½ cups all purpose flour

◦ 2 cups whole wheat flour

◦ 1 tbsp baking powder

◦ 2 tsp baking soda

◦ 1 tsp salt

◦ 1 tsp ground nutmeg

◦ 1 tsp ground cinnamon

◦ ½ tsp ground allspice

◦ 1 ½ cups granulated sugar

◦ 2 egg whites or ½ cup egg substitute

◦ ½ cup canola oil

◦ ½ cup low-fat buttermilk (if you don't have buttermilk, use sour milk or 1/2 cup skim milk + 1 tsp cream of tarter)

◦ 2 large eggs

◦ 2/3 cup water

◦ 1 can pumpkin

◦ 1/3 cup chopped pecans

Directions

1. Preheat oven to 350F
2. Combine flours and all of the dry ingredients except the sugar into a medium bowl.
3. Place the sugar, egg whites or egg substitute, oil, buttermilk and eggs in to a large bowl and beat with a mixed on high until well blended.
4. Add 2/3 cup of water and pumpkin, beating on low speed until blended.
5. Add flour to the mixture, beating on low speed just until combined.
6. Spoon batter into 2 9x5" loaf pans coated with cooking spray.
7. Sprinkle with pecans and bake at 350F for 1 hour, or until wooden pick inserted comes out clean.
8. Cool 10 minutes n pans on a wire rack; remove from pan and cool completely on wire rack.