Happy National Banana Bread Day – February 23 & my grandfather’s birthday. He would have been 96 years old today.
I made my bread peanut butter banana, but you could omit the peanut butter if you choose.
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter flavored Crisco or Earth Balance or your choice of non dairy “butter”
3/4 cup brown sugar
1 cup egg whites
3 ripe bananas
1/2 cup peanut butter (or choice of nut butter)
Preheat oven to 350*F; lightly grease a 9 inch x 5 inch loaf pan*.
Combine flour, baking soda and salt; set aside. Cream butter and sugar; add in eggs, peanut butter and bananas until well blended; combine with flour mixture; stir just until moistened.
Pour batter into prepared pan. Bake in oven for 60-65 minutes or until a knife or toothpick, inserted in center, comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
- you could mash the bananas – I just cut into about 1 inch pieces & they worked well – just make sure they are ripe & soft.
- * I baked my bread in my crock pot – on high for 4 hours. It was a bit burn on the outside, so I’d suggest, if trying it this way, start checking at 3 hours & every 15-20 minutes thereafter until a knife or toothpick inserted in the center comes out clean. Immediately remove insert from the crock pot & cool 15-20 minutes; remove bread & cool completely on wire rack.
- this can be frozen to be used at a later time; just defrost a few hours to overnight before using.
- great with coffee or tea (or hot chocolate, apple cider, etc)
pictures to follow.