So everyone and their mother has their own version of banana bread. Someone’s mothers banana bread is the best ever. Believe me my mom’s is amazing. I always wanted to come up with my own recipe for it though and today without even trying it worked!!
I had some bananas sitting on my counter, I mean that is usually the case right? I decided let me look up a recipe for banana bread, I did but then completely changed it. The result was a moist, rich but light version of banana bread with a hint of a new flavor and it was superb.
I don’t like to toot my own horn, especially when it comes to cooking but I have to say I did it justice today. I hope you will try it and make your own judgement. The recipe is below. The food you make should come from your heart and soul. That is where flavor comes from.
Banana Bread(my version)
1/2 cup of sugar
1/3 cup of almond milk (unsweetened)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/3 cups whole wheat flour
1 teaspoon baking soda
Pinch of salt
4 mashed ripe bananas
1/2 cup olive oil
Preheat oven to 325
Mix the eggs, milk and oil until well blended. Mix in the extracts, sugar and bananas but don’t over stir. Stir in flour, baking soda and salt until blended but not overly so. Pour into a loaf pan that has been greased or sprayed and put into the preheated oven for 40 minutes or until knife in middle is clean.
Let cool down and slice, I tried it with unsweetened teddy’s peanut butter. It was very good!
September 24, 2015 at 3:17 pm
[…] original idea was for them to sink into the batter. I pulled the recipe for the loaf from the Banana Bread I made simply substituting the white sugar for brown sugar and removing the […]