Wednesday, April 7, 2010

Banana Raspberry Bread

Breads like these are sooooo easy. When your bananas start getting a little brown or too ripe for your taste, put them in the freezer and pull them out for recipes like this. Frozen raspberries (or any other berry) work great any time of year.

2 cups whole wheat flour
¾ cup sugar
2 tsp baking powder
½ baking soda
½ tsp salt
3 overripe bananas (defrosted if you’re using old ones from the freezer)
½ cup chopped walnuts
¾ cup soy milk (or skim milk)
1 egg (room temperature)
1 tsp vanilla
1 cup frozen raspberries

Here’s what you do:
Heat oven to 350°. Coat a loaf pan with cooking spray. In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend.

In another bowl, combine bananas, milk, egg, and vanilla; fold in raspberries and walnuts. Mix with dry ingredients, but don’t over mix. Pour batter into pan; bake 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before slicing (if you can wait).

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