Whole wheat flour, brown sugar, honey, and cardamom provide rich, earthy accents to the ripe banana flour, providing new depths of flavor to an otherwise bland quick bread.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
3 large, very ripe bananas
Mash bananas in a large oven-safe bowl.
Place bowl in cold oven and preheat oven to 350°F. Remove from preheating oven once bananas have warmed slightly and they have released some of their juices, about 5 to 10 minutes. Set aside.
In a medium-sized bowl, beat eggs, sugar, oil, honey, and vanilla. Mix until well combined.
reserved bananas
Add bananas and mix well to combine. Set aside.
124g / 1 cup all-purpose flour
120g / 1 cup white whole wheat flour
2 ½ teaspoon ground cardamom
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
In a separate, medium bowl whisk flours, salt, baking soda, baking powder, and spices.
reserved banana mixture
Add flour mixture to reserved banana mixture and stir to combine quickly.
⅓ cup plain yogurt, buttermilk, or sour cream
1 cup chopped walnuts (optional)
Add yogurt (or buttermilk or sour cream) and walnuts (if desired), and stir to combine.
cooking spray
Lightly grease two loaf pans and evenly divide batter between the two pans.
20g / ¼ cup old-fashioned oats
If desired, sprinkle top of loaves with old-fashioned oats.
Bake at 350°F until a skewer inserted into the middle of the loaf comes out clean, about 40 minutes. Let cool for 10 minutes and remove from pan. Let cool completely on a wire rack before serving, about 1 hour.
From MakeBetterFood.com. . (makebetterfood.com/recipes/banana-bread/). Adapted from Palate/Palette/Plate as well as The King Arthur Flour Baker's Companion. (Countryman Press, 2003.) pg. 80.
Place bowl in cold oven and preheat oven to 350°F. Remove from preheating oven once bananas have warmed slightly and they have released some of their juices, about 5 to 10 minutes. Set aside.
In a medium-sized bowl, beat eggs, sugar, oil, honey, and vanilla. Mix until well combined.
Add bananas and mix well to combine. Set aside.
In a separate, medium bowl whisk flours, salt, baking soda, baking powder, and spices.
Add flour mixture to reserved banana mixture and stir to combine quickly.
Add yogurt (or buttermilk or sour cream) and walnuts (if desired), and stir to combine.
Lightly grease two loaf pans and evenly divide batter between the two pans.
If desired, sprinkle top of loaves with old-fashioned oats.
Bake at 350°F until a skewer inserted into the middle of the loaf comes out clean, about 40 minutes. Let cool for 10 minutes and remove from pan. Let cool completely on a wire rack before serving, about 1 hour.
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