Bread. Great Bread. Banana Bread in fact and low fat at that. ‘Cuz we think its wack that bread would ever make you yelp ack! (Ok, enough ryhmning. Banana Bread is a serious life or death determining entity. Even low-fat bread deserves your respect not to be taken lightly. This is serious people.) (We see you laughing.)
Sunday morning, I served this Low-Fat Banana Bread with strawberries for breakfast along with the usual suspects: coffee, juice and water.
Don’t those slices look good?! Wouldn’t you like to make your own? No? Well, ok, fair enough, you should go here: http://www.bakedjustforyou.com/catalog/banana_bread_1811201.htm
Otherwise, follow below.
Ok, so class, let’s start with the bare bones: The Recipe:
Pre-Heat oven to 350 degrees.
2 large eggs
3/4 cup sugar
1 cup smashed ripe bananas (about 3 medium)
1/3 cup buttermilk
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
It comes from Bon Appetite, August 1997.
Flash forward to the finished product so all you eager pupils will be duly awed and inspired to work through class:
And……another glamour shot, just for bean shoots and giggles:
On the left in the first phot, you see Apple-Pumpkin Bread followed by two Apple-Pumpkin muffins and one Pumpkin muffin in the center. We’ll get to those in a later post. Now, for the Banana Bread, this is like the I mean THE most easy to make bread in the world! (Yikes, let’s hope no copyright-holders have a wager out on use of “THE” in reference to “banana bread in the world” in the USA! yowzers.) The second photo you see a close up of the Banana Bread showing how the bread spills over the top and edge of the baking pan as it bakes. Yay! Yum!
Start with the most disgustinly ripe bananas ever—see exhibit 1a below:
See the brown spots in those bananas? Those will come up as the yummy flavor enhancing stripes in your banana bread post-bake. (Bakers beware: leaving bananas to foul does not a good roommate make!)
Next, in a large mixing bowl, use eggbeaters (or an electric handheld mixer if you have one) to beat eggs and sugar in large bowl until thick and light:
Now, after 2 minutes, your arms will give out….(Richard Simmons be damned! “Sweatin’ to the Oldies” worked not for this geezer!)…..Pick up somebody else’s arms and have them finish the relay at 5 minutes total.
Smash those bananas…2….3…..4. Add your buttermilk, da oil and vanilla and sift that flour, baking powder, baking soda and salt into the mix. Feel the burn! (Ok, now I had no sifter. Seriously who really has a sifter these days. So I improvised and used the egg beater to “sift” my flour. Yes, gourmet purists we did not say we were.) Then beat the mixture until its all blended and then:
Pour banana bread mixture into two previously greased and lightly floured bread baking pans (come on now editor, where were you above–edit: insert “Grease and lightly flour 2 baking pans. Set aside.”). Like, I totally said that above, wha’ you didn’t read that?
Let the loaves bake in the over for about 1 hour. You can check to see if they are ready by inserting a toothpick into the center and seeing if it comes out clean.
Now cut yourself off a slice, plate with strawberries and enjoy. A+. Good work Betty!
*clip above from: http://www.biosci.ohio-state.edu/~acarolog/dustmite.htm