My favorite banana bread recipe modified from a Hannaford July\/August 2010 magazine, pg. 15 recipe. Moist and tastes great!<\/p>\n
2 eggs
1\/4 cup brown sugar
1\/8 cup honey
1\/8 cup maple syrup
1 cup mashed ripe bananas (2 to 3 medium bananas)
1\/3 cup buttermilk (Make your own: Add 1\/3 Tbsp. vinegar to a 1\/3 measuring cup and fill with milk. Let sit for 5 minutes.)
1 Tbsp. applesauce (or 1 Tbsp. oil or 1 Tbsp. plain yogurt)
2 Tbsp. unsalted butter softened
1 Tbsp. vanilla extract
1 3\/4 cups all-purpose flour (or 1 cup all-purpose flour + 1\/2 cup whole wheat flour + 1\/4 cup buckwheat flour)
2 tsp. baking powder
1\/2 tsp. baking soda
pinch of salt
1\/2 tsp. cinnamon
1\/8 tsp. nutmeg<\/p>\n
Preheat oven to 350 F. Spray a 9-by-5 inch loaf pan with cooking spray and set aside.<\/p>\n
In a large bowl, use an electric mixer on medium speed to beat eggs with brown sugar, honey and maple syrup until thick and light. Stir in mashed bananas, buttermilk, applesauce, butter and vanilla. Beat on medium speed until blended.<\/p>\n
In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add to the banana mixture and beat on low speed until just combined. Pour batter into prepared pan and bake for 55 to 60 minutes, or until a toothpick comes out clean. Cool in the pan 10 minutes, then turn out onto a rack to cool completely before slicing.<\/p>\n
7\/1\/18 – I made this in my convection oven and it came out super good. I put it in a 9×9 pan and baked it at 325 F for about 40 minutes. I was able to pass it off as cake to my picky eater who doesn’t like banana bread. I also served it warm with a scoop of vanilla ice cream.<\/p>\n
4\/3\/16 – To make this gluten free: substitute the 1 3\/4 cups all purpose flour with 1 3\/4 cups Bob’s Red Mill Gluten Free All Purpose Flour<\/a> <\/p>\n #ads
\nMore Bread Recipes<\/a> or 1 1\/4 cups of flour + 1\/2 cup gluten free oatmeal<\/a> is even better.<\/p>\n