The cooks at work have been giving me old bananas and in return, I bring them banana bread. Not a bad bargain since they give me enough bananas to do 2 or 3 loafs at a time. Here’s the recipe I ALWAYS use, along with a new one for frosting I just found.
Ok, so seeing as how i’m a health nut, I end up substituting some things for what’s in a recipe. I’ll comment when I like to substitute ingredients.
- 2 cups all purpose flour (I use 1/2 cup ground almond and flax seeds to sub some flour. I also use whole wheat flour.)
- 3/4 cup granulated sugar (I use raw sugar)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 teaspoon salt
- 4 large, over ripe bananas (if you don’t have enough, use 1/2 cup applesauce to sub for a banana)
- 1/4 C Milk (regular, non fat, soy, almond…)
- 1 egg
- 1 tsp vanilla extract
- Spices, if you like. I add a sprinkle of cinnamon, and nutmeg.
- Preheat oven to 350
- In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Mix and set aside.
- In a large bowl, mash bananas until mushy. Add milk, egg, and vanilla and mix or process until blended.
- Add dry ingredients to wet and mix until just blended. Pour batter into either 12 muffin cups (greased) or an 8″ loaf pan (also greased)
- Bake 1 hour if making bread, or 20-25 minutes if making muffins, checking on them after 20 to see if they are done. Cool in bread pan, on a wire rack for about 10 minutes, and then remove bread (if making bread.)
- 1 pkg. cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 tsp. vanilla
- 1/4 tsp. cinnamon
- 3-4 cups icing sugar (depending on what consistency and sweetness you want your icing)
In a stand mixer with the paddle attachment, cream together cream cheese, butter, vanilla and cinnamon. Slowly add icing sugar until you reach the desired consistency and sweetness you want.
These also make a great healthy breakfast to go since they are loaded with goodness like almond and flax seeds. Enjoy!