Wednesday, March 9, 2011

Whole Grain Wednesdays- Rachel's Banana Bread

When life gives you overripe bananas, make banana bread!

We eat a lot of bananas in our household.  I buy about 3 bunches every week, but they are typically gone by the weekend so I don't often have brown bananas sitting around waiting to be used.  This week, though, for some reason I did.  So, I mixed up some of our favorite banana bread. :) 

I love this recipe for two reasons.  First, because it is made with nutrient-rich whole wheat pastry flour but still comes out moist and delicious.  And secondly, because it is so easy- you pretty much just dump everything into a big bowl and stir!  You can also add chopped nuts if you like, and sometimes we even sprinkle a few mini chocolate chips on top.   

Rachel's Banana Bread
3 overripe bananas
1 cup whole wheat pastry flour
1/2 cup enriched all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
dash of salt
1 large egg
3 Tablespoons butter

Preheat oven to 325 degrees.

Mash the bananas in a large bowl.  Add the flours, sugar, baking soda, salt and egg.  Melt the butter in the microwave and add it to the bowl.  Stir until just blended.  Pour into a greased loaf pan (9 x 5).

Bake for about 45 minutes or until  a toothpick inserted in the middle comes out clean.

Crediting information:  Makes 22 servings.  Each serving is creditable for 1 bread/bread alternate at any snack or meal for 1-5 year old children. 

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