Don loves "sweet" breakfasts when I'm working and don't make time to cook - so I make him things like muffins, waffles, and quick breads that he can just grab and eat. This recipe is a bit different than other banana breads I've made since it's sweetened with brown sugar instead of white.
Brown Sugar Banana Bread
2 cups whole wheat flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 3/4 cups mashed ripe bananas (about 4 medium)
2/3 cup brown sugar
2 tablespoons walnut or vegetable oil
1 teaspoon vanilla extract
1/2 - 2/3 cup chopped toasted walnuts
Preheat oven to 325˚. Place the flour, baking powder, baking soda, nutmeg and cinnamon in a large bowl, and stir to mix well. Put the banana and brown sugar in a medium bowl, and stir until the brown sugar has dissolved. Add the banana mixture, oil, and vanilla to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the walnuts. Coat an 8" x 4" loaf pan with nonstick cooking spray (I use the kind with flour in it ). Spread the batter evenly in the pan and bake at 325˚ for 50-55 minutes, or just until a toothpick inserted in the center of the loaf comes out clean. Cool 15 minutes, then remove from pan to finish cooling on a wire rack. Refrigerate any leftovers not eaten within 24 hours.
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 3/4 cups mashed ripe bananas (about 4 medium)
2/3 cup brown sugar
2 tablespoons walnut or vegetable oil
1 teaspoon vanilla extract
1/2 - 2/3 cup chopped toasted walnuts
Preheat oven to 325˚. Place the flour, baking powder, baking soda, nutmeg and cinnamon in a large bowl, and stir to mix well. Put the banana and brown sugar in a medium bowl, and stir until the brown sugar has dissolved. Add the banana mixture, oil, and vanilla to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the walnuts. Coat an 8" x 4" loaf pan with nonstick cooking spray (I use the kind with flour in it ). Spread the batter evenly in the pan and bake at 325˚ for 50-55 minutes, or just until a toothpick inserted in the center of the loaf comes out clean. Cool 15 minutes, then remove from pan to finish cooling on a wire rack. Refrigerate any leftovers not eaten within 24 hours.
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