Saturday, January 16, 2010

Yummy Banana Bread

Every time I have bananas in the house and they get too ripe, I have this urge to make banana bread. I created this recipe based on another recipe I found online. I used whole wheat flour instead of all-purpose and added walnuts. Plus, I sprinkled an extra tablespoon of brown sugar to the top of the batter before baking. It gives it a really nice top crust.

Banana Bread

Serves 12


2 cups whole wheat graham flour

1 tsp baking soda

1/4 tsp salt

1/2 stick unsalted butter

3/4 cup packed plus 1 tablespoon light brown sugar, divided

2 servings egg substitute

3 medium overripe bananas

1 cup chopped walnuts

Preheat oven to 350F. Spray a 9 x 5 inch baking pan with nonstick cooking spray. Combine the flour, baking soda and salt in a medium bowl. In a large bowl, cream the butter and 3/4 cup brown sugar. Beat in the egg substitute and bananas.

Gradually add in the flour mixture, stirring until combined. Add the walnuts and mix well. Pour batter into the prepared pan. Sprinkle the top of the batter with the remaining tablespoon brown sugar.

Bake until a toothpick inserted in the center of the bread comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes. Remove bread from pan and cool completely on wire rack.

(If you're counting points, cutting into 12 slices, each slice is 5 pts.)

1 comment:

EOlivas said...

The cake looks yummy. I like how you posted the points. Thanks,