Today was one of those days that I have to make the decision of whether to peel and freeze the overripe bananas for smoothies/shakes or to make banana bread. Today there was enough for banana bread.
I thought I’d try something different this time to mixed up my go to recipe a little. If you were wondering/looking, after a lot of experimenting and trail, I’ve narrowed my general everyday banana bread recipe search down to two recipes: Banana Banana Bread, which is moist and cakey, or a variation on this Cooking Light Banana-Oatmeal bread recipe, which is heartier and I like best on the second day. I highly recommend using at least 2 cups of mashed banana (4-5 medium bananas) in any banana bread recipe, which usually means doubling the suggested bananas.
Today, I made this variation of banana bread. I cut back on the fat and sugar in my go to recipe and used white whole wheat flour and maple syrup. It turned out hearty in flavor, but not heavier in texture than the original recipe. It’s likely not elegant enough to sneak into a proper tea party, but could hold it’s own next to a thick stew. It’s in the backpacks as school snack today. It is something different to try if you make a lot of banana bread.
One of Many Banana Breads
- 1/3 cup butter, softened
- 1/2 cup packed light brown sugar
- 1/2 cup pure maple syrup
- 2 eggs
- 4-5 ripe bananas, mashed
- 2 1/2 cup white whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- Before you begin, if your maple syrup is stored in the refrigerator, bring it to room temperature. Set it the 1/2 cup out when you pull out the butter to soften or warm it slightly in a microwave safe mug. I also bring my eggs to room temperature or at least get the chill out by putting the eggs in a mug of warm (not hot) water for about 10 minutes.
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9 x 5 inch loaf pan.
- In your mixer bowl, cream your butter and brown sugar. While mixing, add in the eggs one at a time, and then the maple syrup. Mix this on medium for about a minute. Add in the bananas and really mix well.
- Measure out the flour, baking soda and salt and mix it in with the wet ingredients. Mix until combined uniformly, but don’t over mix.
- Pour the batter into your prepared loaf pan. Bake at 350 degrees until a toothpick stuck in the center comes out clean. About 60 minutes.
- Let cool for about 10 minutes in the pan and then turn out to a wire rack.