Wednesday, February 13, 2008
Recipe: Banana Bread
Posted by Greg in banana bread, greg white, recipies
Aside from commies and tax collectors, who doesn’t love a good banana bread? One of the defining baked goods of our childhood (™, suckers), it ranks right up there with chocolate chip cookies, pound cake, and your Uncle Larry’s alcohol-laden birthday scotchka cake (recipe: combine scotch and vodka in bundt pan; call ex-wife). Tasty though it may be, the white flour and sugar based delectable has no place in the nutritionally sound 2.0er’s diet. Rather than cut it out of your life entirely, here’s a retooled version made with nourishing whole wheat flour and HDL-rich extra virgin olive oil. Plus, by using overripe bananas* that straddle the fine line between sugary ripe and compost, we cut the added sugar significantly.
* It really is important that you use ultra ripe bananas. Why, you ask? Because as bananas ripen, they convert their starches into sugar. So, the riper the banana, the less sugar you need to add. Plus, Dr. Obvious says that the more bananas you add, the healthier your bread.
Recipe follows after the jump: