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Banana Bread
Lighter and more textured than typical Banana Bread and substantially less sweet. An easy variation that involves just mashing a couple of super-ripe bananas into the wet mix with a little vanilla and some chopped nuts.
INGREDIENTS
- 500g bag Ancient Grain or Red Fife Muffin Base
- 2 large eggs
- 1/2 stick (4 tbsp) butter, melted
- 2 tbsp (27g) extra virgin olive oil
- 1 3/4 cups (420g) plain yogurt
- 1 tsp vanilla extract
- 2 large over-ripe bananas, mashed
- 1/2 cup chopped raw walnuts (optional)
INSTRUCTIONS
- preheat oven to 350°F and lightly grease two 9 by 5 inch loaf pans
- using a food processor, chop walnuts to desired consistency; remove to mixing bowl
- mash bananas and set aside
- in a large mixing bowl, whisk the eggs to incorporate some air
- whisk in melted butter and olive oil (or equivalent quantity of your favourite oil)
- add yogurt and vanilla; whisk smooth
- mix in bananas and walnuts
- add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
- fill loaf pans evenly, sprinkle with sanding sugar if desired and bake about 35-40 min