I can honestly say that we go through a lot of bananas over here. It’s a healthy snack and is wonderful in baking. I make a banana bread at least once a week and love to share them with my family and neighbors.
They’re so easy to put together with such wonderful results. My kids prefer them their banana bread with chocolate chips. I prefer my banana bread without the chocolate and don’t mind if it has some nuts. My kids don’t like the addition of nuts so it’s usually avoided.
I noticed that you all seem to enjoy baking quick bread recipes as much as I do:). The #TwelveLoaves bread baking project has been a fantastic addition to my site. It gets me to share a yeast type bread here with all of you the first Monday of every month. Some of you rise to the bread baking challenge and attempt a yeast bread and some of you share a delicious quick bread. *Our November #TwelveLoaves challenge is all about Autumn Fruits: Apples and Pears-Join us! November is National Bread Month:)
I love baking yeast breads and would do it every day if I could. Sometimes, a quick bread seems to fit in a little easier into my busy schedule. I’m going to try to share a quick bread recipe every Monday until I can keep up with it. There is a list a mile long from magazines I have and from some of your recipes that you’ve shared with #TwelveLoaves. The October 2012 Cooking Light magazine has 7 delectable quick breads. Let's seem how many I can tackle in the next weeks in this quick bread series!;)You can find some fabulous recipes to add to your quick bread baking list.:)
Did you recently make an AMAZING quick bread? If you did, please link it up below! I want to see it!!
To inaugurate this quick bread Monday series, I thought it would be fantastic to share a more luxurious banana bread. I adapted this recipe from Post Punk Kitchen that has been my go-to recipe for a long time. The Cooking Light version uses butter, eggs and buttermilk. My version is a little healthier without the eggs, rich buttermilk and I also incorporate some whole wheat flour. Cooking the ripe bananas in butter* deepens their sweet flavor. The glaze has a lovely nutty flavor from the almond milk and the melted butter* (I used Earth Balance margarine). If you have about an hour and 1/2 extra somewhere in your busy life, you have to try this delicious bread. It’s what I’m enjoying this morning with a hot cup of a coffee and a beautiful October breeze.
3 tablespoons butter, softened (I used Earth Balance soy free)
3/4 cup packed dark brown sugar
3 medium ripe bananas, sliced
1/2 cup fat-free buttermilk (I used almond milk with a teaspoon of apple cider vinegar)
3 tablespoons canola oil
2 tablespoons amber or gold rum
2 large eggs (2 Tbsp flax seed meal + 6 Tbsp warm water mix and set aside for 5 min)
2 cups all-purpose flour (I used 1 cup whole wheat and 1 cup all-purpose flour)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon butter (I used Earth Balance soy free margarine)
1/3 cup powdered sugar
2 teaspoons almond milk (or whatever milk you prefer)
Preheat oven to 350°. Place a rack in the center of the oven. Spray a 9 x 5 loaf pan with baking spray (or butter and flour) and set aside.
Melt 3 tablespoons butter in a large skillet over medium-high heat. Add brown sugar and bananas; sauté 4 minutes, stirring occasionally. Remove from heat; cool 10 minutes. Place banana mixture in a large bowl.
Beat with a mixer at medium speed until smooth.
Combine buttermilk, canola oil, rum and eggs (or flax eggs). Weigh or lightly spoon flour into dry measuring cups; level with a knife. In a large bowl, whisk together flour, baking soda, and salt. Add flour mixture and buttermilk mixture alternately to banana mixture, beginning and ending with flour mixture; beat at low speed just until combined. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray.
Bake for 1/2 on hour at 350 then lower the heat to 325 and bake for about another 20-30 minutes, or until a skewer inserted in the center comes out clean.
Melt remaining 1 tablespoon butter in a small, heavy saucepan over medium-high heat. Cook 3 minutes or until butter begins to brown; remove from heat. Add powdered sugar and milk, stirring with a whisk until smooth. Drizzle glaze over bread. Let stand until glaze sets.
Happy Baking! Add your recent delicious quick bread link below!:)