Try this Banana Bread Recipe.
- 1 large egg
- cooking spray
- 1 teaspoon of baking soda
- 2 teaspoons of baking powder
- 5 large, very ripe bananas
- 1 cup of whole whole wheat flour
- 1 cup of all purpose flour
- 1/2 teaspoon of sea salt
- 5 teaspoons of unsalted butter at room temperature
- 1/2 cup of light brown sugar packed
- 1/4 cup of fat free skim milk
- 1/2 cup of chopped walnuts (optional)
- Carbohydrate 0.0248372222222222 g
- Cholesterol 11.75 mg
- Fat 0.289226111111111 g
- Fiber 0 g
- Protein 0.349487777777778 g
- Saturated Fat 0.0880166666666667 g
- Serving Size 1 1 Serving (3g)
- Sodium 3.89872222222222 mg
- Sugar 0.0248372222222222 g
- Trans Fat 0.0465522222222222 g
- Calories 4 calories
Step-by-step
- Preheat the oven to 350 and coat a large loaf pan with the cooking spray.
- Take 2 of the bananas, peel and cut them into small chunks and set it to the side.
- Peel and mash the other 3 bananas, and set those to the side.
- In a large mixing bowl, sift together both of the flours, baking soda, salt and baking powder and set to the side.
- In another large bowl, with an electric mixer, combine the sugar and butter until it is light and fluffy. Then add the egg and mix well.
- Alternating ingredients, add the flour mixture, mashed bananas and milk to the butter mixture and mix well. Do not over beat.
- Fold in walnuts and banana chunks.
- Pour batter into loaf pan and bake for one hour, or until a tester inserted in the middle comes out clean.
- Cool for 15 minutes and then transfer to a wire rack to cool completely.
- Cut into 18 slices. 1 slice = 1 serving
Cooling the loaf for precisely 15 minutes in the pan prevents structural collapse before it transfers to a wire rack. Combining whole wheat flour with all-purpose flour requires careful mixing; whole wheat absorbs significantly more liquid and introduces heavier bran particles that can weigh down the crumb. Sifting the dry ingredients together ensures even distribution of the 1 teaspoon of baking soda and 2 teaspoons of baking powder, which drives the chemical leavening needed to lift dense fruit purees. Room temperature butter at 72 degrees Fahrenheit incorporates maximum air when beaten with brown sugar, creating tiny pockets that expand in the 350-degree oven heat.
Managing Fruit Moisture and Fats
Five overripe bananas supply substantial natural sugar and moisture, meaning skim milk should be added gradually to prevent a soggy batter. Substituting the butter with oil alters the final texture by making the crumb moister but removing the nutty dairy notes that brown butter solids provide.
- Overmixing the batter activates gluten networks, producing a tough, rubbery texture instead of a tender crumb.
- Skim milk lacks the fat content of whole milk, so watch for dryness if altering dairy ratios.
- Slices stored in an airtight container for 24 hours often develop a more cohesive, uniform sweetness as moisture redistributes.
