Banana Bread with Chocolate Chipsor Banana-Nut Muffins
*******
Makes 2 Loaves or
3 dozen muffins
I
combined 3 recipes to get this, and then experimented using applesauce for some
of the oil.
Use more oil/less applesauce
if you want a finer crumb.
Add the baking powder if you
want to make muffins, omit the
baking powder for banana bread.
4 eggs, beaten2 C sugar or rapadura
brown sugar (scant)4-5 very ripe, large bananas
¾ C applesauce
¼ C canola or grapeseed oil (add more oil & less
applesauce if you want, just make sure it equals 2 cups)
*
1 C walnuts, chopped or broken in half by hand (have
children help!J)
½ C chocolate chips, optional (or 1 C grated chocolate for a chocolatey bread with no chips)
½ C chocolate chips, optional (or 1 C grated chocolate for a chocolatey bread with no chips)
*
2 C unbleached flour, stirred and measured2 C wholewheat pastry flour (soft white wheat)2 tsp soda1 tsp salt*(2 tsp baking powder ONLY if you are making muffins)
- Grease
the bottom of 4 loaf pans. By not greasing the sides, the loaf will climb
and rise higher. Or 3 line 3 muffin tins with paper liners.
- In
medium bowl mix eggs and sugar thoroughly with a spoon until pale and
creamy. Add bananas and using a
pastry blender (the horseshoe shaped utensil) mash bananas into pea-sized
pieces. Stir in applesauce and oil.
- In a
large bowl mix flour, soda and salt (if making muffins add baking powder).
Stir well. Add banana liquid mixture to dry ingredients along with walnuts
and chocolate chips. Stir only
until combined and batter looks thick and lumpy.
- Spoon
into 4 greased (bottom only) loaf pans, or muffin tins.
- For
LOAFS bake at 300° for 60-75 min. or until
bread tests done with toothpick.
Cool 10 min; turn out onto racks to cool.
- For
MUFFINS Bake at 375ºF for 18-20 minutes.
BANANA-COCONUT
BREAD WITH MACADAMIA NUTS:
*At
350° toast 1 C flaked coconut and 1 ½ C chopped
macadamia nuts on a baking sheet for about 6 min, stirring every 2 min. until
golden brown. Add this instead of
walnuts to batter.
Freezing
bananas: put overripe bananas in zip lock
bag and freeze. Make bread when you have
enough bananas in the freezer. They are
watery when thawed but just mash them up—they work great.
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