Both my husband and Maomao love bananas. Often bananas become too ripe before they can finish. So I used two ripe bananas to make this banana bread for breakfast, nice choice.
Meal type: Dessert
Prepare time: 15 minutes
Cook time: 50 minutes
Yield: 10 servings
1) 1 cup all purpose flour (160g), ½ cup whole wheat flour (80g), ½ cup Quaker quick oats (47g),
2) ¼ cup fine sugar (52g), ¼ cup brown sugar (45g);
3) 1.5 tsp baking powder (7g), 1/3 tsp baking soda (1.5g), ¼ tsp salt, 1.5 tsp cinnamon;
4) ¼ cup crushed walnuts;
5) 2 ripe bananas (204g net weight) mashed;
6) ¼ cup corn or vegetable oil (53g), 1/3 cup almond milk or low fat buttermilk (80g), 1¼ tsp vanilla extract (6g);
7) 2 extra large eggs;
9×5 in glass loaf pan;
PAM baking spray.
1: Preheat the oven to 350F/175C. Spray the loaf pan with PAM and set aside.
2: Place all ingredients of Ingredient 1) to 4) in a bowl (Picture 1) and mix well with a fork (Picture 2).
3: Place mashed bananas and all ingredients of Ingredient 6)-7) in another bowl (Picture 3). Beat with handheld mixer on high speed for about 2-3 minutes (Picture 4) until well combined (Picture 5).
4: Add mixed dry ingredients 1) to 4) (Picture 6). Beat at medium speed (Picture 7) for 30 seconds. Some dry ingredients are still visible (Picture 8).
5: Continue to mix using a rubber spatula until well combined (Picture 9), but don’t over mix. Pour the batter into the loaf pan. Bake at 375F/175C for 50 minutes until a toothpick inserted in the middle of the bread comes out clean.
6: Cool for 20 minutes, remove from the pan and cut into 10 slices before serving.