November 12, 2012

• Banana Bread

  I made some banana bread last night. It's been a while since I did a cooking post, so I decided to take photos and document it all for a blog .

  The recipe is as follows:

  1 cup dark brown sugar
  1 cup applesauce
  3 or 4 bananas
  3 cups whole wheat flour
  1 tsp salt
  1.25 cups buttermilk
  2 tsp baking soda
  2 tsp baking powder
  2 tsp vanilla extract
  .5 cups chopped pecans

  This is actually a recipe my mom found online. We altered it a bit. For example, the recipe called for white sugar instead of brown and shortening instead of applesauce. But applesauce is neat little alternative. It still makes the bread moist, but with much less fat. The recipe also called for normal flour rather than whole wheat, but I like the whole wheat.

  I started by chopping the pecans. I love pecans.

  

  

  I then added the brown sugar, applesauce, and eggs in a large mixing bowl.

  

  

  Next up were the bananas! when you make banana bread, it's best to use very ripe bananas. They should be ripe to the point where you would never dare to eat them. You have to catch them right before they rot, basically. This is because the banana flavor is very strong and will help flavor the bread. The bananas I have here aren't actually as ripe as they really should be, but I didn't want to wait around for them to ripen any longer

  

  I cut the bananas up and added them to the rest of the mix.

  

  

  I mixed all this together this before adding anything else. Next, I added the flour and the other ingredients.

  

  

  I mixed everything together for a while, until the bananas appeared to be fully mashed and evenly spread.

  

  Next, I prepared the loaf pans. Yay oil! After that I poured the mixture into the pans.

  

  I baked them for about an hour. The length of time really just depends on what shape pan you put them in. I also sprinkled some more pecans on the tops while they were in the oven.

  RESULT: DELICIOUSNESS

  

  • 7:20 pm
  • 9 Comments