I love to cook! The only problem is that I am not very good at following directions when it comes to cooking. I love to experiment and I love to do things a little different.
Today, I tried my hand at Banana Bread making. I have only made banana bread twice in my whole life. Not a real fan. It always comes out too dry. But my 7-year old son spotted a few very black bananas on the counter and joyfully said, "Let's make banana bread, Mom!!"
I usually just chuck those into the garbage before anyone notices.
Whenever I have had banana bread I have had to slather it butter to put back some of the moisture lost in the baking. So, if it were ever to be somewhat good for you I killed it with the ton of butter I "frosted" the slice with.
Well, with all that said, I knew I was going to have to make this loaf a lot differently. And the first thing I did was use my own home-ground wheat flour. And of course I had to add my son's secret ingredient, which adds so much moisture that you won't need all that butter. At least I don't think you will.
Cranberry-Banana-Almond Nut Bread
- 1/2 C sugar
- 1/4 C soften butter
- 2 eggs
- 2 very ripe bananas
- 1/2 C sour cream
- 2 1/4 C 100% whole wheat flour (use hard white if you can, makes bread not as heavy as with red)
- 1tsp. salt
- 1/2 tsp. baking soda
- 1tsp. cinnamon
- 1/4 C applesauce (my son's secret ingredient, shh don't tell him I told you)
- 1/2 C chopped almonds
- 1/2 C cranberries (I use the cran-strawberries from the bulk section from my local grocer.)
- Pre-heat oven to 350 degrees.
- Cream the butter and sugar until nice and fluffy.
- Add eggs one at a time. Blend them well with the butter sugar mixture.
- Mash the bananas then add them by stirring them into the mixture, then do the same with the e sour cream. Once that is all mixture put in the applesauce (the secret ingredient!!)
- In another bowl sift together all the dry ingredients (flour, salt, baking soda and cinnamon). NOTE: I sift to give the wheat flour a little lift. Remember this is wheat flour so it is a little heavier then the white all-purpose flour.
- After you have sifted your flour, add it to the wet mixture. Kinda stirring/folding it in. Then add the nuts and cranberries.
- Spray a bread pan (I think mine is a 8.5 x 4.5 x 2.5)
- Pour your dough in the pan and back for 1 hour or until knife comes out clean.
- Let the bread rest in the pan for about 10 minutes and then remove it from pan and cool completely on a cooling rack.
If you make this wonderful bread, leave me a comment telling how you liked it. And if you did it differently....tell me what you did.