Wednesday, October 28, 2009

Another Recipe

I just typed this up for myself, with all my changes, and thought I might as well share!

This recipe is a hearty, wholesome twist on the classic banana bread--darker and heavier and perfect for fall. It's super-healthy, but doesn't taste like it. It would probably make great muffins too!

Molasses-Oat Banana Bread (2 loaves)

(adapted from Cooking Light magazine)

In mixing bowl, combine:

1 1/3 c. sugar

½ c. canola oil

2/3 c. blackstrap molasses

Beat with mixer at medium speed until well blended, about one minute.


4 large eggs, one at a time, beating well after each addition

Blend in:

2 ½ c. mashed ripe banana

2/3 plain low-fat yogurt

2 t. vanilla extract

Preheat oven to 350 and spray 2 loaf pans.

In separate bowl, combine well:

1 ½ c. all-purpose flour

1 ½ c. whole wheat flour (or 1 ¼ c. ww flour + ¼ c. wheat germ)

1 1/3 cup regular oats

2 t. baking soda

2 t. cinnamon

1 t. salt

Add flour mixture to wet ingredients; beat at low speed just until moist. Spoon batter into loaf pans. Bake at 350 for 1 hour, 5 minutes or till done (toothpick test).

Cool 10 minutes in pan on wire rack; remove from pan. Cool completely on wire rack.


Heather said...

Sounds yummy! I always add a splash of OJ to my banana bread. It seems to bring out the banana more. I'll have to give this recipe a try.

Jennifer Merck said...

Did I mention I'm lovin' you sharing recipes? No! I'm lovin' you sharing recipes. The soup was amazing. My parents were visiting and my Mom asked for the recipe later. I love Butternut Squash. And now, all of a sudden, I'm having a sense that I did tell you we loved the soup. Clearly, we really loved the soup if I'm still talking about it. Or maybe I'm just hungry this morning : ).