Friday, April 23, 2010

This Bread is Bananas

So for a few weeks now I have been trying to keep my baking habit to once or twice a week but no more. Mainly because I feel the need to "test" the batter several times to make sure no one dies from my cooking. Lastnight, I wanted to bake something but something I wouldn't hate myself for the rest of the evening. In my email a few weeks ago I received a recipe from Denise Austin(we are BFF's, J/K). The recipe was for banana bread but I made it into muffins because then they are portion ready. In this recipe I used coconut oil instead of canola oil due to many health benefits I keep reading about for coconut oil. I also used no-fat plain yogurt instead of the low fat yogurt because that's what I had. The husband had two lastnight and he loved them. Then I shared with him that I used the coconut oil and he had nooo idea. YAY! So have a great weekend and see you around blog world!

Banana Bread
2 cups whole-grain pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sugar
1 large egg
3 tablespoons canola oil (used coconut oil)
1 cup mashed overripe bananas (about 2 medium)
1/2 cup light vanilla yogurt (used non-fat plain yogurt)
1 teaspoon vanilla extract (added extra b/c of the plain yogurt)
Preheat the oven to 350°F. Line an 8-inch by 4-inch loaf pan with foil, letting the ends hang over. Coat the foil with cooking spray. Or use muffin pan.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the sugar, egg, and oil until well blended. Whisk in the bananas, yogurt, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just blended. Scrape into the prepared pan.
Bake for 45 to 50 minutes, or until the loaf has shrunk from the sides of the pan and a wooden pick inserted into the center of the loaf comes out clean. Transfer the pan to a wire rack and let cool for 30 minutes. Using the foil, lift the bread out of the pan. Carefully peel off the foil and let the bread cool completely on the rack.
Makes 12 slices
****if making muffins remember to cut your cooking time to 15 or 20 mins.

Linked up to FOODIE FRIDAY

1 comment:

  1. Loved using the yogurt to cut the fat! I've just begun to use coconut oil in a few things and really love it!


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