Sunday, January 22, 2006
Banana Spice Bread
I had some left over bananas that were not very tempting to me anymore (I like mine to be almost completely green), so I just had to make banana bread today. I got out my Betty Crocker cookbook - for my standby banana bread recipe - but it did not inspire me today. For one thing, I didn't have all the ingredients, and I had too many bananas. But I did have bananas that were just screaming out to be made into bread. So I improvised a bit. I think next time I might add a little more cinnamon and cloves, but not much. And I think I may have discovered the perfect banana bread. Banana Spice Bread 1/2 cup butter 1 1/4 cup Splenda 2 1/2 cups mashed bananas (I had 3 smallish ones and 3 medium-large-ish ones) 1/2 cup fat-free plain yogurt 1 1/2 tsp vanilla 2 1/2 cups flour 1 tsp baking soda 1/2 tsp baking powder 1 tsp cinnamon 1/2 tsp cloves aprox 1/2 tsp freshly ground allspice (I ground up about 4 or 5 with my mortor and pestle) Cinnamon-sugar (I make my own with Splenda) Preheat oven to 375 Cream together butter and splenda. Add bananas, yogurt and vanilla and mix until throuroghly blended. In a separate bowl, sift together the rest of the ingredients. Add slowly to banana mixture, until they are blended thoroughly. Pour batter evenly into two greased loaf pans. Sprinkle with cinnamon sugar, and place in oven on lowest rack. Bake for approximately 45 minutes, or until done as much as you like. I like mine a little underdone, and 43 minutes was perfect for me.