August 14, 2014

whole wheat banana pistachio bread

For most home bakers like me who bake regularly, banana bread is a top favorite. I printed this banana bread recipe from the Betty Crocker website sometime ago, filed it away and have since forgotten about it. I saw it again while scanning my old folder of recipes and finally got a chance to make it. I have to say that this was the easiest banana bread recipe I've tried so far. Just combine and mix all the ingredients together then divide evenly into two loaf pans and bake.

I replaced the walnuts with chopped pistachio nuts. A slice is shown above with the bright green specks of the pistachio nuts. Made with a combination of whole wheat and all purpose flour, it was a healthier alternative for cakes and snacks. Now that it's back to school time, this will also be perfect for daily lunch box treats. The recipe makes two loaves. I tried storing one loaf in the freezer. Thawed out at room temperature, freezing didn't alter the flavor and texture of the bread. Mini cinnamon chips and sugar crystals sprinkled on top just before baking added more flavor to the bread.

For the recipe...
(adapted from Whole Wheat Banana Bread  from the Betty Crocker website)
2 cups  whole wheat flour
1 cup all-purpose flour
1 3/4 cups sugar
2 cups mashed very ripe bananas (about 4 medium)
1/2 cup coarsely chopped pistachio nuts or walnuts
2/3 cup vegetable oil (I used combination butter and corn oil)
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 eggs

Heat oven to 350°F. Line with parchment paper two (9x5- or 8x4-inch) loaf pans. In large bowl, combine and beat all the ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 45 seconds, scraping bowl frequently. Divide and pour batter into the pans. Bake 55 to 65 minutes or until toothpick inserted halfway between center and edge of pan comes out clean. Cool 10 minutes. Loosen sides of loaves from pans. Remove from pans to cooling rack. Cool completely before slicing. May be wrapped and bagged then stored in the freezer for later consumption. 

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