Let me first start off by apoligizing that I have not been posting. I truley believe "any excuse no matter how valid lessens the man", that being said we have been traveling as a family. Supporting my husband in his mountain bike racing. Also our oldest daughter is having open heart surgery in less the 1 week. Needless to say I have excuses and truthfully my family is always my #1. That being said please forgive me and I hope to start posting more regulary after my daughters surgery. UGH how not fun was that. K now to the fun.
Around here we always have ripe bananas laying aroud. If I can't start baking right away I jusp pop the banna into the freezer for later use! I LOVE making banna bread or muffins out of this recipe. I always double or triple this recipe, because it goes fast.
Banana Bread
Ingredients:
Nonstick cooking spray
1 1/2 c. whole wheat pastry flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
2 slightly beaten egg whites
1 c. mashed ripe bananas (3 medium or 2 large)
1/2 c. agave nectar
1/4 c. canola oil
1 vanilla bean seeded or 1 tsp. vanilla
A pinch of sea salt (1/16 tsp.)
Directions:
Coat an 8x4x2-inch loaf pan with nonstick cooking spray and set aside. Mash bananas and set aside. In a medium bowl combine whole wheat pastry flour, baking powder, baking soda, cinnamon, and sea salt. Set aside.
In a large bowl combine egg whites, banana, agave nectar, and oil. Once mixed well, add flour mixture all at one time to banana mixture. Stir until moistened. The batter should be lumpy. Spoon mixture into pan.
Bake at 350 degrees for 40 to 50 minutes. Test doneness by inserting a wooden toothpick near the center of the bread. The toothpick should come out clean.
Cool in pan on a wire rack for approximately 10 minutes. Remove bread from pan and cool completely on the wire rack.
Around here we always have ripe bananas laying aroud. If I can't start baking right away I jusp pop the banna into the freezer for later use! I LOVE making banna bread or muffins out of this recipe. I always double or triple this recipe, because it goes fast.
Banana Bread
Ingredients:
Nonstick cooking spray
1 1/2 c. whole wheat pastry flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
2 slightly beaten egg whites
1 c. mashed ripe bananas (3 medium or 2 large)
1/2 c. agave nectar
1/4 c. canola oil
1 vanilla bean seeded or 1 tsp. vanilla
A pinch of sea salt (1/16 tsp.)
Directions:
Coat an 8x4x2-inch loaf pan with nonstick cooking spray and set aside. Mash bananas and set aside. In a medium bowl combine whole wheat pastry flour, baking powder, baking soda, cinnamon, and sea salt. Set aside.
In a large bowl combine egg whites, banana, agave nectar, and oil. Once mixed well, add flour mixture all at one time to banana mixture. Stir until moistened. The batter should be lumpy. Spoon mixture into pan.
Bake at 350 degrees for 40 to 50 minutes. Test doneness by inserting a wooden toothpick near the center of the bread. The toothpick should come out clean.
Cool in pan on a wire rack for approximately 10 minutes. Remove bread from pan and cool completely on the wire rack.
6 comments:
Good luck with your daughters surgery. I'm sure this is a very scary time for your family. I hope all goes well and she has a quick recovery.
I definitely need to try this. I always buy bananas then forget to eat them. This looks so tasty.
Probably the best banana bread recipe I've ever made. I actually baked mine for 35 minutes because my oven tends to run hot and it turned out beautifully. Thank you for this wonderful recipe!
Thank you Elizabeth!
Thank you for this yummy recipe. I have had a hard time finding a clean eating banana bread recipe. This one is lovely and filling and lasts a long time if you refrigerate.
I replaced my regular banana bread recipe (I now call "dirty eating") with this one and no one has said a thing! And, with my family that says A LOT!
I'm so thrilled you like it! And I know how hard it is to get the kiddos to enjoy clean eating so congratulations!
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