Dec 18, 2011

whole wheat banana bread

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It's been an in-between type of week for me.  It's between my birthday, which was last week, my husband's birthday, which is this week.  It's been half snowing (ya know, the funny little flurries that make Clevelanders wonder why the snow gods are holding off and when they're going to strike for real).  My dog is half ear infection that is getting better, but still slowing him down quite a bit.  We're to the point, too, where I'm done with last semester's work and still pretending like next semester is WAY far off in the future.

So, I figured, while the sick pup is sleeping and we're in between eating birthday cakes and grading papers, why not make some banana bread?  The bananas weren't in-between, luckily.  They were definitely mushy enough to easily be turned into this tasty treat!

I've always loved banana bread and it's one of my husband's favorite foods.  I've tried many different banana bread recipes, but this one is the winner.  It's the simplest recipe I've seen for it, with just a few common ingredients, and is one of the most moist, delicious breads I've ever had.  It doesn't taste whole-wheaty at all, but the whole wheat flour does give it more texture and substance (and, of course, makes it a little more healthy, if you can make anything with this much butter and sugar remotely healthy).  I believe my husband called it something like "a brick of banana love" or something to that extent.  I took that as his stamp of approval and decided to post it for you to enjoy.

My sister recommended the cinnamon-sugaring the loaf pan rather than flouring it.  It makes such a huge difference in the taste!  I also decided to cinnamon-sugar the top of the batter and it caramelized into a beautiful crackly top. 

Whole Wheat Banana Bread
Makes 1 loaf

-1 stick of butter
-1 c. sugar
-2 eggs
-2 medium bananas, mashed
-1 1/4 c. whole wheat flour
-cinnamon sugar, to sprinkle (if you don't have it prepared already, about 1 tbsp sugar mixed with 1 tsp cinnamon should work for you)

Start by creaming the sugar and butter in a large bowl.  Add the eggs, one at a time, and beat.  Add the bananas and beat them into the mix.  Finally, mix in the flour.  Grease your loaf pan and sprinkle cinnamon sugar into it (like you would usually flour it, but with cinnamon sugar instead).  Pour the batter into the loaf pan.  Sprinkle a little cinnamon sugar on the top of the batter.  Bake at 325 degrees for about an hour or until a toothpick inserted in the middle comes out clean.  Let the bread cool before cutting it.

 Cinnamon-sugared loaf pan

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