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    You are in: Home / Recipes / Very Banana Bread Recipe
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    Very Banana Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    15 mins

    1 hrs 10 mins

    Blueberries and Mortar's Note:

    I wanted a banana bread that was not flour and sugar with bananas, but more like... bananas with flour and sugar. So I searched and calculated the amounts of bananas in various recipes, and finally I found one that I was quite satisfied with (but I still modified it, I'm really not one for the usual "2 parts white flour + 1 part white sugar + 1 part butter"). This has a really dense and heavy texture. Though it is made in a cake pan, it is definitely not cakelike, and is more of a breakfast than a dessert.

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    Ingredients:

    Serves: 12-16

    Yield:

    cake

    Units: US | Metric

    • 8 ounces whole wheat flour
    • 3 ounces buckwheat flour
    • 3 ounces oat bran
    • 1 ounce flax seed meal
    • 3 3/4 teaspoons baking powder
    • 1/2 cup sugar (I always use organic golden cane sugar instead of white)
    • 3/4 cup oil (I like olive in this recipe, but some might dislike the fact that the olive taste is perceptible)
    • 4 large eggs
    • 3 cups bananas, mashed
    • 2 teaspoons grated lemon zest (optional)
    • 1 1/4 cups nuts, chopped (optional)
    • 5/8 cup dried apricot, chopped (optional)

    Directions:

    1. 1
      Preheat the oven to 325°F.
    2. 2
      Grease and flour a 9"X13" (preferably pyrex) pan.
    3. 3
      In a small bowl, whisk together the flours, bran, flax meal and baking powder.
    4. 4
      Beat the eggs in a large bowl.
    5. 5
      Add the sugar to the eggs, and, using an electric mixer on low speed, beat 1-2 minutes.
    6. 6
      Still beating, gradually add the oil.
    7. 7
      When it is well integrated, add the bananas and zest (if desired) and beat until the texture is homogenic.
    8. 8
      Add the dry ingredients in 3 additions, mixing until smooth after each addition.
    9. 9
      Fold in the nuts and apricots, if using.
    10. 10
      Scrape the batter in the pan and spread it evenly, making it perhaps a little thinner in the center.
    11. 11
      Cook about 70 minutes, or until a toothpick comes out clean.
    12. 12
      Cool 30 minutes, then unmold and finish cooling on a rack.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on April 01, 2012

      55

      Made this to share with my son & DIL, & none of us were disappointed! Loved the combo of flours, meal & bran, AND the nuts & fruit, as well! Definitely a jazzed up & delightful banana bread! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Very Banana Bread

    Serving Size: 1 (101 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 329.4
     
    Calories from Fat 157
    47%
    Total Fat 17.5 g
    26%
    Saturated Fat 2.6 g
    13%
    Cholesterol 62.0 mg
    20%
    Sodium 139.7 mg
    5%
    Total Carbohydrate 41.5 g
    13%
    Dietary Fiber 5.4 g
    21%
    Sugars 13.3 g
    53%
    Protein 7.5 g
    15%

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