Banana Bread
A lighter-than-usual banana bread, thanks to The Book Of Bread. Use soy or almond yogurt to be dairy free.
- Yield
- 1 Loaf
- Prep time
- 10 minutes
- Cook time
- 1 hour
- Total time
- 1 hour, 10 minutes
Ingredients
- 4 tablespoons Vegetable Oil
- ¾ cup Sugar
- 3 Bananas (medium-sized, ripe)
- 1 Egg
- ⅓ cup Yogurt (soy or almond yogurt may be substituted)
- 225 g White Flour
- 75 g Whole Wheat Flour
- 1½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt (fine, or double for coarse)
- 150 g Walnuts (chopped; may substitute pecans, sunflower seeds, or even semisweet chocolate chips)
- 20 g flax seed (ground; optional)
Instructions
- Preheat oven to 350° F.
- Mix the oil, sugar, bananas, egg, and yogurt in a stand mixer using a wire-whisk attachment on moderate speed.
- In a separate bowl, mix the flours, baking powder, baking soda, salt, and (optionally) nuts or chocolate chips.
- Add the dry ingredients to the mixing bowl. Mix on a moderate speed for 20 seconds. Scrape the bowl.
- Add the mixture to a 9-inch loaf pan.
- Bake at 350° F for 1 hour.
- Allow to cool for 10 minutes before removing from the pan.
- Cool completely before slicing.
Source
The Book OF Bread