Bread Recipe

We made this and it was a hit. This may become another favorite for our 'dead' bananas.

Eileen's Best Banana Bread

Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Ingredients

• 3 2/5 ounces all-purpose flour (about 3/4 cup)
• 3 3/5 ounces whole-wheat flour (about 3/4 cup)
• 1/4 cup flaxseed meal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup mashed ripe banana
• 1/2 cup chopped walnuts
• 3/4 cup sugar
• 1/2 cup plain low-fat yogurt
• 1/4 cup canola oil
• Cooking spray

Preparation

1. Preheat oven to 325°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through baking soda) in a large bowl, stirring with a whisk. Combine banana and next 4 ingredients (through oil) in a small bowl. Add banana mixture to flour mixture, stirring just until moist.

3. Spoon the batter into a 9 x 5–inch loaf pan coated with cooking spray. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean. Cool for 10 minutes in pan on a wire rack, and remove from pan. Cool on wire rack.

Nutritional Information

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• Amount per serving
• Calories: 212
• Fat: 9.2g
• Saturated fat: 0.8g
• Monounsaturated fat: 3.7g
• Polyunsaturated fat: 4.2g
• Protein: 4.3g
• Carbohydrate: 30.4g
• Fiber: 2.6g
• Cholesterol: 1mg
• Iron: 1.1mg
• Sodium: 189mg
• Calcium: 60mg

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Cooking Light OCTOBER 2009

Banana Waffles

As soon as I saw these waffles on Taste and Tell yesterday I knew I had to try them. Deborah actually refers readers to her post on Cafe Zupas blog but they are adapted from a recipe at epicurious.com. When I saw that this week is National Waffle Week it seemed even more fitting that I try them right away.

So when David came in to my room this morning, I told him we were going to try a new recipe for breakfast. David has been influenced by Ratatouille and now he loves to pretend that he is a chef in the kitchen. Personally, I can't stand that movie. Something about rats in the kitchen never fails to turn my stomach. There are scenes in that movie that I literally cannot stomach watching.

These waffles were really good. Dale could do without waffles but I think he might enjoy these because they don't taste like most waffles. One of the primary ingredients is corn meal which lends a different flavor.

Now, I can claim that I caught the spirit of National Waffle Week. I will definitely be making these again.

I really want to try this recipe and this recipe now.

Banana Waffles
adapted from Epicurious.com

Serves 2

1/3 cup all-purpose flour
1/3 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 ripe medium banana
1/3 cup water
2 large eggs
2 tablespoons unsalted butter, melted and cooled
vegetable oil for brushing waffle iron (I used cooking spray.)

In a bowl whisk together flour, cornmeal, sugar, baking powder, and salt.

Quarter banana and in a blender purée with water. Transfer purée to another bowl and whisk in eggs and melted butter. Add flour mixture and stir until combined well.

Heat a well-seasoned or non-stick waffle iron until hot and brush lightly with oil. Pour half of batter into iron and cook waffle according to manufacturer’s instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make another waffle with remaining batter in same manner.

Serve waffles with syrup.

Mom's Banana Bread

In honor of my parents 38th wedding anniversary TODAY, here is one of Mom's recipes.

Happy Anniversary!!

Polly's Banana Bread

1 cube margarine
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 cup mashed bananas
4 tablespoons sour cream (1/4 cup)
1 3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon almond extract
1/2 teaspoon vanilla
1/2 cup nuts

Cream margarine and sugars; add eggs, bananas and sour cream. Combine flour, soda, powder, and salt in a separate bowl and add to creamed mixture. Add almond extract, vanilla and nuts. Bake at 325 degrees for 1 1/2 hours; cover with foil the last 1/2 hour to prevent burning.

(Personal Note: For small pans, cover at 25-3 min, cook for 35-40 minutes.)