Do you always have extra bananas leftover at the end of the week? I always buy quite a few bananas on the weekend and take them to work for a snack during the week. But sometimes I end up with a few overripe bananas that I hate to just throw away.
Occasionally I willslice them up and freeze them for smoothies, but lately Ive been trying to find new ways to bake with them in a little bit of a healthier way. I decided to start with a healthier banana bread recipe, and I have to tell you Im so happy with how this turned out. It is sooo good!
The best thing about this bread is that its moist and perfectlysweet, but its not overloaded with oil, butter, or sugar. You can serve this for breakfast, a snack, or dessert and feel good about eating it too.
Youll start with the white whole wheat flour. Have you tried it before? Â Im completely obsessed with it and I love using it to bake with when Im baking a little bit healthier. Youll mix the flour withÂ a little baking soda and some salt and set it aside.
Who doesn't love cake-like quick breads that can be eaten for breakfast, dessert or as a snack? Some of my go-tos are cinnamon swirl banana bread, butternut squash bread and oat flour banana bread, but today is about this chocolate chip banana bread.
It actually works great for muffins as well. Preheat the oven to 350F, fill the muffin tins until about â…” of the way full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. You could also try these vegan banana chocolate chip muffins.
If youve tried this whole wheat banana bread or any other recipe on Chisel Fork, please let me know how it turned out in the comments below! Du kan også følge mig på Facebook, Instagram, Pinterest og YouTube for at se flere velsmagende måltider og noget andet, jeg er op til.
Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 95 inch loaf pan with non-stick spray. Sæt til side.
In a medium bowl, whisk the applesauce, honey, brown sugar, vanilla, and milk together until combined. Then, whisk in the eggs and bananas until combined. The mixture should be smooth. Sæt til side. In a large bowl, whisk the flour, baking soda, cinnamon, salt, and walnuts together. Pour the wet ingredients into the dry ingredients and slowly whisk until just combined. Absolutely do not overmix this batter. I like to add the walnuts to the dry ingredients rather than mixing them in last because it helps avoid overmixing. Overmixing = too heavy tasting.
Another bonus this recipe has to offer, is it makes amazing muffins. It can also take a streusel topping when youre not too rushed, it can pretty much be made your own and be made differently every time you crave it! A divine variation is thisCream Cheese Banana Bread Muffins
There is certainly no shortage of banana bread recipes. What makes this one so delicious? The flavour is bold with banana, as this recipe containsÂ a generous amount of bananas in the batter and there are no added spices. The liberal sprinkling of sugar on the top creates a delightfully crunchy and deeply caramelized top, which gives way to a moist and flavourful bread.
Our Flourist Whole Grain Red Spring Wheat Flourand Flourist Sifted Red SpringWheat Flour are available for purchase here. Your flour is freshly milled to order, shipped to you right away and never stocked in our warehouse.
Whisk banana, eggs, vanilla, and remaining cup sugar and Â½ cup oil in a large bowl. Fold in dry ingredients until just combined. Stir in pecans. Scrape batter into prepared pan; smooth top. Sprinkle reserved poppy-sesame-sugar mixture evenly over.
Banana bread has and always will be my favorite quick bread. It is comforting, simple, and practical. Since were working with limited ingredients, I wanted to share my basicbanana bread recipe with you.
Leftover banana bread can stored in a large Ziploc bag at room temperature for up to 3 to 4 days. To prevent gumminess on the surface, set a paper towel on the top of the crust to absorb any moisture.
Nøgle ingredienser Substitutioner til fuld hvede bananbrød
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