Sunday, May 30, 2021

| best banana bread |

 I adapted this recipe from a Moosewood recipe. There are two things that make it unique and extra delicious: 1) using chia seeds instead of eggs, 2) adding coffee. 

This recipe is vegan. I am not vegan, though, so I usually do sub melted butter for half of the oil (1 stick butter + 1/2 c oil instead of 1 c oil). If you want to be healthier, you can also sub up to 1/2 more mashed banana for 1/2 c of the oil. 

I find that this recipe is so delicious it doesn't even need chocolate chips. And that's really saying something. It freezes really well, too, so don't worry about having two loaves on hand. Give one away or freeze one! 

BANANA BREAD (based on Moosewood)

Makes 2 loaves

1 cups vegetable/coconut oil or butter, plus more for greasing the loaf pans

2 cups unbleached all-purpose flour 

2 cups whole-wheat flour, plus more for dusting the loaf pans

1 teaspoon salt

1 T baking powder

1/2 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon freshly grated or ground nutmeg

5 ripe bananas, mashed

1 cup strongly brewed black coffee

1 3/4 cups packed light brown sugar (I used 1 ¼)

4 large eggs, at room temperature (or 4 T chia seeds in 12 T water)

2 teaspoons pure vanilla extract

Chocolate chips and or nuts (optional)

  1. Combine dry ingredients in bowl (except chips and nuts)

  2. Mash bananas in stand mixer bowl. Add other wet ingredients (except coffee). 

  3. Mix dry into wet. 

  4. Add coffee.

  5. Add chips and nuts, if using.

  6. Put into two prepared bread pans.

  7. Bake at 350 for 45-55 minutes. Check with toothpick. It'll probably need more time.

  8. Let cool for 20 minutes in pans before transferring to cooling rack. 

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