I dont know about your kids, but my kids LOVE banana bread! This is THE perfect way to use those bananas that are turning brown! The riper the bananas the sweeter the bread! If you are looking for a quick healthy take along snack, this bread is the one! If you are looking for something to bring to a get together, this bread is sure to please both kids and adults! (Want another reason to love it? It freezes well!)
This recipe took shape as I was looking for a way to make a really nice moist bread… I decided to try using silken tofu, which gave it the nice fluffy moist texture I was going for and also some protein! 🙂 And by adding a handful (or more) of chopped walnuts, you also get some of your omega-3’s for the day! Mmmmm! Can I please have some more?!
Banana Bread (makes one regular sized loaf)
Mix in a bowl:
- 1 3/4 cup bread flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp nutmeg
- 1/2 cup chopped walnuts (set aside to fold in last)
Blend in food processor:
- 2 ripe bananas
- 5 Tbsp soymilk
- 1 tsp vanilla extract
- about 1/2 block firm or xtra firm silken tofu (*see note about silken tofu) … I usually use slightly more than 1/2 the block
- 2/3 cup raw sugar
- 1/4 cup canola oil
Preheat oven to 350 F. Pour wet ingredients into center of dry ingredients and stir until just mixed. You dont want to overmix nor do you want a pocket of flour hiding in there, so mix it until you feel good about it. (No whisking allowed!) Fold in the walnuts and pour the batter into a lightly oiled (or sprayed with non-stick spray) 9″ loaf pan. Bake 45-55 minutes until golden brown. Let it cool in the pan for 10-15 minutes and then place on wire rack to cool some more.
*I like to use the Mori-Nu Silken tofu. It is in a vacumm sealed box that can be kept at room temperature so it wont be found with the refrigerated tofu. They store it in the aisle with the asian foods at my local health food store. There are different kinds (soft, firm, extra firm) and for this bread I like either firm or xtra firm. In your average grocery store it will most likely be found in the “health” section.
I have never tried this recipe with all purpose flour, so give it a shot if you dare, though I strongly recommend following my recipe for the best results. I really like the texture and nutritional content of the bread flour (the kind I get is in bulk and is labeled “unbleached bread flour” and has a slightly brown speckled coloring to it). This is not pure whole wheat bread flour, which is much heavier & grainier. Regular bread flour should be available at all grocery stores.
I like that this has less oil than most banana bread recipes, and the added protein is a real plus! I’ll have to make some and freeze it for around Thanksgiving!
So I made french toast with this bread this morning and it was okay… it was a nice change… I had to soak it reeeaaally well in the batter to really get it to absorb properly. And then it really liked to absorb all my syrup as well! Honestly, I will probably continue to eat my “regular” french toast and just enjoy this bread as is!