21 ripe bananas in the freezer and I want banana bread!! Life is crazy and the only thing that always makes me feel good is baking. I don’t care if I am not some master chef or something but I do prefer my items to come out how I like ha-ha.. Either way I just enjoy it so much. I have had this Cooking Light Magazine laying around just waiting to make the breads within it!! The October 2010 issue, like all others, it awesome, I love this magazine for many reasons and right now it is for the 4 banana bread recipes with in it! So I start with the first of the four and follow with the rest :D..
I hope you enjoy them as much as I did, I truly think that these recipes will be my go to for banana bread! Super Yummy!!
Basic Banana Bread:
1 ½ c mashed ripe banana
1/3 c plain fat-free yogurt
5 Tbsp butter, melted
2 lg eggs
½ c granulated sugar
½ c packed brown sugar
6.75 oz all purpose flour (about 1 1/2c)
¼ c ground flaxseed
¾ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
1/8 tsp ground allspice
1/3 c powdered sugar
1 ½ tsp 1% low-fat milk
1. Preheat oven to 350.
2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until combined.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ground allspice). Add flour mixture to banana mixture, beat just until blended.
4. Pour batter into a 9x5 inch loaf pan coated with cooking spray.
5. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely. Combine powdered sugar and milk. Stirring until smooth; drizzle over bread.
Great basic banana bread!! I made mini loaves, yielded 3 of them. I even frozen them with the glaze on them and they seemed to thaw just fine!
Oh and I have awesome cute pictures cause my Sister in Law.. Ashley played photographer.. she rocks!