If there is a food item I absolutely can’t stand, it is bananas. I mean, I won’t stay in the same room as you, if you were eating a banana. I don’t know why. I have always disliked bananas since I was a kid. DH though loves them. Opposites attract eh! Over the years, I have convinced myself of living in the same house as a banana eater, and even touching them. 🙂 Now, my little toddler loves the bananas, and only wants mommy to feed him the bananas…
The other day when I saw a few bananas going really ripe, I asked DH to peel them and put them in the freezer, hoping to make banana bread for him. I already had my eye on this Branana bread. If you follow me on Pinterest, you will know that I pinned it on to my wall, quite a while back. This is quite an important post, coss this is the first recipe that I am trying from one of my bookmarks on Pinterest. I am really happy, as this helps me organize my bookmarked recipes and any other link I love, in a way that is organized.
The recipe uses wheat bran and flax meal(ground flaxseeds), making it fiber rich and nutritious. I have modified the original recipe by substituting 3/4th of the flour with whole wheat flour, thus making it a truly whole grain banana bread. It also has delicious additives like mini chocolate chips and walnuts, making it a really yummy banana bread too.
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup wheat bran
1/3 cup granulated sugar
1/4 cup ground flaxseed
1 tsp each baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
3 ripe bananas mashed(approx. 1-1/2 cups mashed)
3/4 cup low fat plain yogurt
2 tbsp butter, melted
1 tsp vanilla
1/2 cup finely chopped walnuts
1/3 cup miniature semisweet chocolate chips(optional, substitute, more nuts if desired)
Preheat oven to 350 degrees F.
In a large bowl, combine the dry ingredients: wheat flour, all purpose flour, wheat bran, sugar, ground flax, baking soda, baking powder, cinnamon and salt.In another bowl, whisk the wet ingredients: bananas, yogurt, eggs, butter and vanilla. Pour in the wet ingredients to the dry ingredients and stir just until moistened. Fold in nuts and chocolate chips.Spoon batter into a greased loaf pan. Bake for about 50 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. Serve warm.
Verdict: The aroma of the banana bread filled the house and even for someone who doesn’t like bananas, it was very tempting to have a piece. And…drumroll please..I did. 🙂 and I even liked it. DH and I had it for breakfast and I took it to work to share with my colleagues too.
– The bananas must be very, very ripe (sweet!) for this banana bread as there’s very little added sugar. The more the blackened skin on the banana, the sweeter it is. So, don’t throw away those, instead freeze them and toss into pancake batter, banana bread or banana fritters.
– The chocolate chips are optional. Personally, I think I would have liked more walnuts in place of the chocolate chips.
Sending this banana bread to the following events:
– Taste of the Tropics – Cinnamon
– Bon Vivant – Baked Goodies
– Lets cook with Fruits
– Bake Along challenge – Bananas
– Bake Fest, event series by Vardhini
–SYF&HWS – Cooking with Spices: Cinnamon, series by Anu.