Monday, January 16, 2012

Blender Blues & Banana Bread

Broken Blender + Brown Bananas = Banana Bread!!

For the past few months Devin has really been into making smoothies for us for breakfast. Each day he'd blend up a banana, some plain yogurt, frozen fruit (berries, mango, etc) and a touch of juice or milk. But then, one sad day, our already temperamental blender took a turn for the worst. Long story short, we have been blender-less for a month or so, leaving us looking longingly at blenders online, or searching thrift stores as bunches of fresh bananas slowly turn brown.

Since we're moving in less than 5 months we've been ruthlessly streamlining our possessions, and trying not to buy anything new unless we really need it. A new blender, sadly, just wouldn't make the cut into the Move to England pile so instead of buying one our friends came to the rescue and loaned us one! It was delivered to us by the Mighty Weston Lane last night, but not before I'd already thawed the pile of frozen brown bananas in preparation for banana bread making!

I'm happy to say I have two tasty smelling loaves in the oven right now AND I got to have a smoothie this morning! (Thanks Wes and Katelyn!) Below is the recipe I used, and though I've not tasted it yet, it came together easily and is shaping up really nicely as I type! Recipe credit to these ladies over at The Sister's Cafe blog.

Recipe Source:  King Arthur Flour Whole Wheat Grain Baking Cookbook
Yields 2 loaves

Preheat oven to 350.  Lightly grease 2 9×5 loaf pans.

1 cup butter, softened (Or 1/2 cup vegan butter and 1/2 cup applesauce)

1 cup packed light or dark brown sugar

1 1/2 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg
2 tsp vanilla

3 cups mashed bananas (about 5-6)

1/2 cup honey
 (I use a bit less than this)
4 large eggs (or vegan egg replacer)
4 cups whole wheat flour, traditional or white whole wheat

Sprinkling of Oat Bran
1 cup chopped walnuts
1/2 cup chopped pecans

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla until smooth.  Add the banana, honey and eggs, beating until smooth.  Add the flour and nuts, stirring until smooth.  Spoon batter into the prepared pans and let it rest at room temperature, uncovered for 10 minutes.

Bake the bread for 50 minutes.  Lay a piece of foil gently across the top, and bake until a cake tester inserted into the center comes out clean, 10-15 minutes more.  Remove the bread from the oven, and allow to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.

Once cooled freeze one loaf for later, and eat the other immediately with a smoothie!

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