Monday, September 26, 2011

Sunday Spiced Banana Bread

Hi there! Rebecca here.
For my first recipe here on Nectar at the Roadside, I’ve decided to share my tasty Sunday breakfast.
Sometimes I wake up wanting something super-delicious, warm and toasty...don't you? And banana bread seemed like just the thing.

So let’s get started!

First, gather your ingredients, and watch out for the kitty in the background. He loves to help...not really, though.

I always keep overripe bananas in the freezer for times like these. So if you’re like me, take those out of the freezer and let them thaw.

In a large bowl, mix your dry ingredients. In another, mix the wet ones. Then combine, but don’t over mix! Oh yeah, you’ll want to preheat your oven for this…otherwise you’ll be waiting for that “I’m ready!” beep while you shovel banana bread batter in your mouth.
Let it bake for about 30 minutes while you browse the interwebs and/or wash the dishes. Or vacuum, you can do that too.
And when the timer goes off…
…let it cool for fifteen minutes.
I topped mine with creamed honey and almond butter. So yummy!

Below is the recipe, adapted from…because I don’t have zucchini…
Sunday Spiced Banana Bread
1 3/4 c. whole wheat flour
1/2 c. milled flaxseed
3/4 cup brown sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 t. cinnamon
1/2 tsp. pumpkin pie spice (or more to taste)
1 1/2 c. mashed ripe banana
3/4 c. milk
1 large egg
1 tsp. vanilla
Preheat oven to 350 degrees F.
In a large bowl, whisk together your dry ingredients, breaking up the chunks of brown sugar as much as you can.
In a separate, smaller bowl, whisk together the egg, milk, and vanilla.
Create a well in your dry ingredients bowl and add your wet ingredients and the mashed banana. Mix until incorporated, but don’t over mix.
Coat a loaf pan with non-stick cooking spray and place on the center rack in your oven. Bake for 30 minutes (or until a knife can be removed cleanly from center).
Allow to cool before enjoying.

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