Wednesday, February 27, 2008

mmmm, I made Banana Bread!


I used the PPK's Banana Bread recipe and made a few minor [changes]:
-I skipped the apple cider vinegar because all I had was red wine vinegar and that didn't seem very banana-bread-like.
-I sprinkled raw sunflower seeds and flax seeds on top of the loaf before baking and it made the top part supper yummy.
-The suggested baking time of 60 to 70 minutes was a little bit too long (for my oven at least); I cooked it for ~57 minutes and it was a tad bit overdone on the bottom.

Ingredients
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour [I used whole wheat]
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar [I totally skipped the vinegar but added a bit more soy milk]
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice [I used pumpkin spice instead, 'cause I obviously don't have a well stocked spice rack]
1/2 teaspoon salt
[raw sunflower seeds]
[flax seeds]

Directions
Preheat oven to 350 F. Spray a 8x4 bread pan with non stick cooking spray, or lightly coat with margarine.

Sift together flour, baking soda, salt and spices.

Cream together the margarine and sugars. Add bananas, soy milk and vanilla.

Add the wet ingredients to the dry. Mix well. Pour batter into pan. [Sprinkle with sunflower seeds and flax seeds]. Bake for an hour to an hour 10 minutes. [55 minutes for my oven].


Overall I give it a 4.5 out of 5 and will definitely make it again next time I have a bunch of rotting bananas. :)

1 comment:

Candace said...

It must be that time of the year. Everyone I know is making banana bread. Yumm.