I have tried probably hundreds of banana bread recipes over the years; this is the last one I tried, a recipe I read on the inside cover of a Reynolds parchment paper box and adapted to my own taste.
As a result this banana bread is not very sweet and, while rich, a bit rustic; this is due to the whole wheat flour.
- 1 cup all-purpose flour
- 1 cup of whole-wheat flour
- 3 medium very ripe bananas, mashed
- 2 large eggs
- 1/3 cup of light olive oil (or any oil)
- 1/4 cup of milk
- 2 teaspoon Baking Powder
- dash of salt
- 1/2 teaspoon of cinnamon, dash of fresh nutmeg
- 1/2 cup each of golden raisins, pine nuts and chocolate chips (bittersweet)
- 3/4 cup of sugar
- 1/4 cup of grape molasses (can substitute maple syrup)
- Soak the pine nuts and raisins in one cup of boiling or very hot water for 30 minutes or longer. When ready to incorporate to the batter, drain them on a sieve.
- Place the flours, dash of salt, baking powder, spices and sugar in the bowl of a food processor. Process for 30 seconds till all these dry ingredients are mixed.
- In a small bowl, combine the eggs, oil, grape molasses or maple syrup, milk and mashed bananas. Add this mixture to the dry mixture in the food processor, pulsing until combined. Add the drained raisins, pine nuts and chocolate chips.
- Pour the batter in a loaf pan, lined with parchment or baking paper. Bake in a preheated 350F (180 C) oven for about 45 to 55 minutes, until a small knife inserted in the middle of the cake comes out dry. Cool, serve.
39 Comments • Comments Feed