|Yield||12 muffins or 1 loaf|
As much as I love my grandma’s recipe for banana bread, the large quantity of butter makes it more “special occasion” than everyday. This recipe is the outcome of my efforts to make a lower-in-fat banana bread, one that makes a delicious breakfast or afternoon snack, which I bake in muffin tins.
For banana bread, cook the batter in a buttered and floured loaf pan at 350 degrees for about 50 to 60 minutes, testing for doneness with a toothpick after 50 minutes.
|3||very ripe bananas, mashed (about 1 cup)|
|1||lemon or lime, zested and juiced|
|⅓||cup canola oil|
|½||cup brown sugar|
|2||eggs, lightly beaten|
|1¼||cups unbleached white flour|
|¾||cup whole-wheat pastry flour|
|½||tsp. baking powder|
|½||tsp. baking soda|
|1||cup walnuts, toasted and chopped (optional)|
If you (or your kids) prefer, replace the walnuts with 1 cup chocolate chips.
Related article: Shirley O. Corriher
This content is from the Culinate Kitchen collection.
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