March 14, 2009

Banana Bread with Almond

This is one of the cozy and yet silly night one can spend with close girlfriends, catching up over dinner and then shading tears together over a movie...(Sigh) Hopelessly silly! :)

Cerina and TingTing were here tonight. So, I thought I could bake them some tasty banana bread for desert. Because of the raving reviews from the food network, I picked this recipe but made my own revisions to make it healthier. They liked it so much that I packed the extra bread and send them home with it.

It tasted light, yummy and not as dense as those available in Coffee house. And, it's very easy to make.

Ingredients for the batter
1) 1 cup granulated sugar or Splenda
2) 8 tablespoons (1 stick) unsalted butter, room temperature, or Margarine
3) 2 large eggs
4) 3 ripe bananas
5) 1/2 cup skim milk
6) 1 tsp vanilla extrat

Dry Ingredients

1) 1 tsp ground cinnamon
2) 1/2 tsp nutmeg
3) 2 cups all-purpose flour or whole wheat flour
4) 1 tsp baking powder
5) 1 tsp baking soda
6) 1 tsp salt
7) Some almond

Baking Directions

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Spread slices with honey or serve with ice cream

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