Banana Bread

I have realised that if I want more traffic on my blog, I have to post recipes. 🙂

I make banana bread almost every week. My son does not eat fruit. When he was in preschool, he went to a christian preschool. They gave him fruit and said it was ‘God’s candy’. I tried that at home, but it did not work. So I sneak in fruit where ever possible. I also use whole wheat flour. This is an easy, quick recipe which is healthy, if you ignore the sugar content. Of course, I add chocolate to it too, because everything is good with chocolate! My son loves it and so do his friends. I always send some extra pieces for snack so his friends can enjoy it too. It is surely a crowd pleaser. Great with a cup of coffee or tea!

This recipe has been adapted from a recipe I found on a Caltech website. I have tried many recipes but have been using this recipe for almost 10 years. One reason being it does not have butter and uses oil instead. Being lactose intolerant, this is one dessert I can enjoy.

This banana bread is moist and delicious. The riper the banana, the better. Look for bananas where the skin has darkened and is soft to the touch. I always double the recipe, so I have some to share with my colleagues and friends.

Ingredients:

1 cup mashed bananas (approx 3 bananas)
1/3 cup vegetable oil (I have used canola, sunflower and rice bran and they all work)
2 eggs
3/4 sugar
1 1/2 cups flour (I use 1 cup whole wheat and 1/2 cup all purpose flour)
3/4 tsp baking soda
1/2 tsp salt
1/2 cup (walnuts and chocolate chips- both are optional)

Directions:

Heat oven to 350 F or 180 C. Grease the loaf tin with oil.
In a large bowl, beat the eggs, oil and sugar together.
Add mashed bananas to it and mix.
Sift the flour, salt and baking soda. Add nuts and chocolate chips to it.
Fold in the flour mixture to the banana mixture. Mix well.
Pour into the greased loaf pan.
Bake for 50- 60 minutes . Check if it is done by inserting a toothpick, if it comes out clean, then it is done. If not let it bake for some more time.