Sunday, September 19, 2010
The hubby doesn't like it when banana bread is too banana-y (they should add that word to the Mirriam and Webster dictionary). I tried this recipe and he liked it much more than this one. Plus this one kept for much longer and stayed moist for days.
I've been leaning toward quick breads that use oil as the fat rather than those with butter. I find that they stay fresh much longer and don't get tough when refrigerated. Don't get me wrong, butter is irreplaceable in some cakes, cookies, scones, short breads and whole host of baked goodies, but quick breads have so many other flavors that you don't really miss the richness that butter gives.
Anyhow...here's the recipe.
3 cups flour (I used half all purpose and half whole wheat)
1 tsp. baking soda
3/4 tsp. salt
1 3/4 cups sugar
1 1/3 cups vegetable oil
2 tbsp. vanilla extract
1 1/2 cups mashed ripe bananas
1 cup whole rolled oats
1/2 cup buttermilk
1. Whisk flour, baking soda, and salt together.
2. In a separate bowl, whisk eggs, sugar, vanilla and oil.
3. Add the flour mixture and stir just until combined.
4. Mix in bananas and buttermilk.
5. Divide batter between two 9x5 loaf pans.
6. Bake at 350 for about an hour.
I have to confess, I don't really care much for zucchinis. So when my weekly vegetable delivery service dropped off 4 zucchinis, I knew I had to get creative or to the compost bin they would go. These resulting muffins were moist, tender and kept very well for several days. The boys really liked them and were surprised that those lovely green bits were actually bits of zucchini!
1 3/4 cups flour (I used half all-purpose and half whole wheat)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 cup sugar
1/2 cup vegetable oil
1/2 tsp. vanilla extract
1 cup grated zucchini (don't drain!)
1. Whisk the first 5 ingredients together.
2. In another bowl, mix the eggs, sugar, vanilla and oil.
3. Add the zucchini.
4. Stir in the dry ingredients. Mix just until incorporated. You don't want to develop the gluten in the flour otherwise, your muffin will become tough.
5. Fill muffin cups.
6. Bake at 375 for 25-30 minutes.
This recipe made 12 regular-sized muffins.