Wednesday, September 21, 2011
I had wanted to bake healthy so this banana bread was baked with whole wheat flour, flaxseed meal, quick oats and instead of butter, i used olive oil. All healthy, healthy and suprisingly, it turned out very well and it was accepted by the family with no questions. The flaxseed meal was nutty and the bananas kept the cake moist. This recipe is definitely a keeper. i did bake a banana bread with whole meal flour before and it was a total disaster, the bread was dense, googy and whatever, it was definitely not a bread.. I have given up trying to find out what went wrong and brave myself to try this recipe. BTW, the disaster did not go to waste, it was recycled and became banana biscotti which turned out to be a hit.
Preheat oven to 350F
Grease 2 - 4 x 8 inch loaf pans or 4 - 3 x 7 inch loaf pans and line the bottom of pans with wax paper.
Combine the bananas and sugar and mix with a potato masher until smooth.
Combine the olive oil, eggs and vanilla extract in a separate bowl then add the banana sugar mixture.
Combine the flours, baking soda, and salt in another bowl.
Add to the combined wet ingredients. Mix to combine, do not overmix.
Pour batter into the lined pans
Bake for 50 minutes - 1 hour for the bigger loaf pans and 45 minutes for the smaller loaf pans, or until center registers 210F and a toothpick stuck in the center comes out clean.
Allow to cool on cake rack for 15 minutes then remove from pan and allow to cool completely before slicing.
Posted by lily ng at 7:48 AM