Best Banana Bread

The Best Banana Bread, from Cook’s Illustrated, Published March 1, 1998.

2 unbleached all-purpose flour 1 cup whole wheat pastry flour, 1 cup all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 1/2 cup toasted walnuts , chopped coarse
3 very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)
1/4 cup plain non-fat yogurt
2 large eggs, beaten lightly egg whites, or 6 tablespoons liquid egg white substitute
6 tablespoons unsalted butter, Smart Balance 50/50 blend melted and cooled
1 teaspoon vanilla extract

Instructions

1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.

2. Mix mashed bananas, yogurt, egg whites, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

OMG my kitchen smelled SO GOOD while this was baking!   I have tried several banana bread recipes that have been OK, but this really is the best!!  Make sure you do check with a toothpick, I probably cooked about 10 minutes longer because it was not done first check.

I cut about 12 thick slices

Nutrition per slice (1/12): 228.1 calories, 9.3g fat, 2.9g saturated fat, 7.6mg cholesterol, 238.7mg sodium, 34g carbohydrates, 2.1g fiber, 16.9g sugar, 3.8g protein.

Whole Wheat bread: first attempt

Bread has always really intimidated me.  I attempted to make bread once many years ago and totally failed, so have stayed away from it since then.  This loaf wasn’t perfect, but the flavor was amazing.  I am excited to try out some new recipes in the coming weeks, but I will definitely come back to this one:

Whole Wheat Bread, adapted from: http://wholewheatbreadrecipe.blogspot.com/

3 1/2 cups Whole Wheat Flour
2 cups whole wheat flour
1 cup whole wheat pastry flour
1/2 cup old-fashioned oats
1/3 cup milk low-fat buttermilk
1/4 cup honey
1 cup warm water
1 1/4 teaspoons salt
1/4 cup vegetable canola oil
1 packet dry yeast

In a large mixing bowl combine 1 cup of water ( at a temp. of 110 to 120 degrees F ) with the salt, the honey, the yeast, the oil and the milk and stir until mix.

Mix in the flour and stir until the dough starts pull away from the bowl.

Place the dough on a lightly flour surface and knead the dough for 6 to 10 minutes or until the dough become smooth. ***I used my stand mixer with the dough hook, medium speed for 10 minutes.

Place a small amount of oil in a large bowl and place the dough in the bowl and flip the dough to cover the dough with oil. Cover the bowl with a towel and let the dough rise for approx. 1 hour , the dough should double in size. Note: This made take longer if the room is cold.  ***Use the time as a guideline, it is more important if the dough actually rises.

Take the dough out of the bowl and place on a lightly floured surface, shape the dough into a 8 inches log and place into a lightly grease loaf pan.  *** I used an 8-inch pan.

Loosely cover the pan with lightly oil plastic wrap and let raise for 30 to 60 minutes until the dough raises approx.1 inch above the pan.

Preheat oven to 350 degrees F place in center of oven and cook for about 40 minutes after 20 minutes loosely cover the pan with aluminum foil , test if the wheat bread is done by thumping the bottom of the bread it should sound hollow. Let bread cool on a rack then slice.  ***It is important to let the bread cool completely before you begin to slice it!

Makes approximately 16 slices

Nutrition per slice: 134 calories, 4g fat, 0.4g sat fat, 0.2mg cholesterol, 187.4mg sodium, 24.4g carbohydrates, 3.3g fiber, 4.6g sugar, 3.5g protein

***Remember, when you make your own bread, it does not have the preservatives bread does at the grocery store.  Eat it within 2-3 days of making it, or you can freeze it.  Enjoy!***

The verdict:  Love it!  My parent’s gave it a thumbs up too.  I will definitely work on perfecting my bread making skills once this loaf has been finished off!