Thursday, May 22, 2014

banana bread

Banana bread makes a great after school snack. This one is not overly sweet, you may want to add a slather of earth balance and drizzle of honey, or another sweetener.

2 very ripe bananas
1/4 cup coffee, cooled, regular or decaf
1/2 cup earth balance butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
2 tsp vanilla extract
1/4 cup soy milk
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp grated nutmeg
1/2 cup chopped walnuts, optional

Mash the bananas and coffee together and stir in the soy milk. Set aside.
Grease a loaf pan with a little earth balance, line with parchment paper and grease again. Set aside.
Mix the flour, baking powder, soda, salt, and nutmeg and set aside.
In a standing mixture, cream the butter and sugars together for a couple of minutes until fluffy. Add the vanilla and blend. Add half of the flour mixture and mix until combined. Add half of the banana/coffee mixture, then the remaining flour. Blend until just combined and add the remaining banana mixture (and nuts if you are using nuts) and mix well.
Pour the batter into the pan and bake at 350 for 45-50 minutes, until a toothpick comes out clean.
When the bread is done, let it cool a few minute in the pan before removing and slicing. It's great right out of the oven, but toasts up nicely under the broiler.

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