Blog

Banana Bread

in The Too Busy to Diet Blog on December 6, 2013

Written by Jennifer Martin, Dietetic Student at University of Illinois at Chicago

Sure, adding fat and sugar to bananas will affect the nutritional value of the fruit. But we can’t deny that banana bread is one of the best-tasting sweet foods in existence. It’s always a great treat to make when you have brown bananas in your kitchen and you don’t want to waste them. It’s easy to bake, and your kids and friends will thank you!

Of course, Lucy is a fan of banana bread. Justine gives it to her with blueberries on the side (and it kind of looks like a smiling mouth!).

Recipe from Lucy’s mom Justine

Ingredients:

• 3/4 c sugar
• 1 stick of butter
• 2 large eggs
• 4 bananas
• 1 tablespoon of milk
• 2 cups of flour (I do 50% whole grain or whole wheat pastry flour and 50% white)
• 1 tsp baking powder
• 1 tsp of baking soda
• 1 tsp of salt

Preheat oven to 325 degrees.  Butter two 8.5 loaf pans.

Cream sugar and butter until light and fluffy.  Add eggs one at a time, beating after addition.

In small bowl, mash bananas with a fork (I like to keep them chunky).  Mix in the milk and cinnamon.  In another bowl, mix the rest of the dry ingredients.

Add banana to the creamed sugar.  Add dry ingredients, mixing until flour disappears.

Pour batter into pans and bake in middle rack for approximately 45 min.  I like to check it 30 minutes into baking.  When a knife comes out clean, it’s done!