Tuesday, May 27, 2008

Banana Banana Bread

I love this recipe. It's so good and moist! I think I will make a triple batch today as I bought a ton of very ripe bananas. I am also going to try using flax instead of the eggs since I'm running low on eggs. Apparantly 3 Tbsp flax + 2 extra tbsp of liquid should work. I like adding flax anyway since it's virtually pure fiber. I will also substitute most of the butter for pear puree. I like tinkering with my recipes ;)

I am also going to make the chocolate muffins I blogged about here. Ethan keeps asking for them as he LOVED!!! them so much. I didn't tell him about my secret additions, lol!!!

Banana Banana Bread

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter

3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.