I have enjoyed baking my own banana bread for my family on the weekend as a healthier and tastier option than store-bought versions.
Banana bread is a family favourite in my home. Made with whole wheat, it is a wonderful, healthy snack, a great breakfast food, and with a few simple twists, can become a dessert after dinner. It uses up over-ripe bananas that might otherwise end up in the organics bin on the curb.
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
1 banana loaf
- 3 ripe bananas
- 1/3 cup liquid egg whites
- 3/4 cup white sugar
- 2 cups whole wheat flour
- 3/4 tsp salt
- 1-1/2 tsp baking soda
- Pre-heat oven to 350 degrees F.
- In a bowl, add the bananas, egg whites and sugar. Use a potato masher to mash the ingredients together.
- In a separate bowl, add the flour, salt and baking soda and stir together.
- Add the wet ingredients from the first bowl to the dry ingredients and mix together. **If you are adding walnuts or chocolate chips now is the time**
- Place the batter in a well-greased loaf pan and place it in the oven.
- Bake for 50-60 minutes.
- When done baking, remove loaf the bread from the pan and place it on a rack to cool.
Adding and Mixing the Wet Ingredients
Adding the Wet Ingredients to the Dry
Add the Batter to the Pan
The Finished Product
No Ripe Bananas? No Problem
Ripen your Bananas in the Oven
- Heat oven to 325 F.
- Place bananas on a baking sheet lined with parchment paper.
- Cook for 30 minutes until they are dark and soft.
- Allow bananas to cool before using them.
© 2017 Wes Clark
Janisa from Earth on April 02, 2018:
Is there a reason for using only egg whites instead of whole eggs?