Sunday, June 14, 2009

Banana Bread with a twist

This morning I woke up craving something with bananas in it, and knew exactly what I wanted to make! The other day I saw a recipe for blueberry-banana bread on the blog Fat Free Vegan Kitchen and thought that sounded really good! Since I didn't have any blueberries on hand, but I did have a bunch of cherries, I decided to change the recipe a bit so I could use fresh cherries in it! So...here's my slightly altered version:



Cherry Almond Banana Bread

3 large over-ripe bananas
2 tbsp. lemon juice (juice of 1/2 lemon)
1/3 c. apple sauce
1/2 c. sugar
1 tbsp. honey
2 c. whole wheat flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 c. cherries, pitted and quartered
1/3 c. slivered almonds

  1. Preheat oven to 350F. Spray a 9x5-inch loaf pan with oil.In a large bowl, mash the bananas and add the lemon juice, applesauce, sugar, and honey. Stir well to combine.
  2. In a separate bowl, combine the flour, baking powder, soda, and salt.
  3. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the cherries and almonds.
  4. Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50 minutes. Allow to cool before cutting and serving.


Notes: The bread turned out really well, but next time I think I would use either white whole wheat flour, or 1c. whole wheat flour and 1 c. all-purpose flour. I also think it might taste good to use 1/4 c. granulated sugar and 1/4 c. light brown sugar instead of 1/2 c. granulated sugar.

All in all this bread turned out well, and is a great healthy breakfast bread utilizing fresh summer cherries!

2 comments:

  1. Yummy! Dan says this can be our new standard banana bread recipe! MCL

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  2. Had two more requests for the banana bread recipe! In the second batch I used frozen wild blueberries instead of cherries - very good.
    MCL

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