Keith picked up a few bananas for me at the grocery store the other day because I thought I wanted to make a loaf of pumpkin bread. That was about 5 days ago and this afternoon they were still sitting on my countertop. I didn’t really want to make a loaf of bread with pumpkin today (shocking, I know), so I settled with a good ol’ banana bread….problem was I didn’t have a recipe.
So what did I do? The usual, I hopped online to find one! I ended up going to BettyCrocker.com and found this wonderful recipe for a “lighter version” of banana bread. I didn’t have exactly what it called for, so I’m not too sure of how “light” it really is…
The ingredients are:
1 1/4 cup of sugar
1/4 cup of applesauce
1/4 cup of margarine (I used melted Crisco because I didn’t have enough butter)
1/2 cup of egg product (I think they probably mean Egg Beaters, but we didn’t have any so I got Keith to beat 2 eggs for me)
1 1/2 cup of mashed very ripe bananas (we had 3, so I just smashed em all up)
1/2 cup of buttermilk (I didn’t have buttermilk either, so I took a 1/2 cup of regular milk and added a few dashes of lemon juice and let it set for about 5 minutes–that’s how you make homemade sour milk!)
1 teaspoon of vanilla extract (I added a couple of dashes…no measuring vanilla in this kitchen)
2 1/2 cups of flour
1 teaspoon each of baking soda and salt
1 cup of chopped nuts (I used a handful of walnuts and the rest of my bag of pecans for this bread)
I also added a handful of chocolate chips to the bread.
Mix the sugar, applesauce, and butter/margarine in a bowl. Add the eggs (or egg substitute), buttermilk, and vanilla. Stir til smooth.
Next, stir in bananas, flour, baking soda, and salt. Stir only until everything is moistened. (Side note: I never understood why recipes always said that, but I read up on it and the reason is if you over-mix the flour, it starts to release the gluten and makes the finished product chewy or tough. So don’t over-mix if you want a melt-in-your-mouth piece of bread!)
Then add your nuts and chocolate chips, if you want them. I’m sure if you have somebody with a nut aversion or allergy, it would be fine without them.
Next, the recipe calls for you to put the batter in pans and bake em in the oven, but I REALLY like using my bread maker, so I just dumped it all in the pan and set it on the bake cycle.
View of the Bahrain National Museum from our balcony