I love a good mid-morning snack. Though snack time tends to always include a cup of green tea, the accompaniment changes from week to week. The other day I was in the mood for banana bread, but wanted to try a new recipe rather than go with one of my old standards. I went to Smitten Kitchen to check out Deb's banana bread recipes, and decided to try the one that follows below. I switched out whole wheat pastry flour for all-purpose flour, and opted to brown the melted butter, but otherwise the recipe remains much the same. The whole-wheat flour gives the bread a darker color, but since I used pastry flour, the bread isn't overly dense. Now I just have to wait for 11 a.m. to roll around so that I can have another slice!
Whole-Wheat Banana Bread (adapted from this Smitten Kitchen recipe)
makes one large loaf
3 or 4 ripe bananas, mashed
1/2 cup light brown sugar
4 tablespoons unsalted butter, melted and browned1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
pinch of ground cloves
1 1/2 cups stone-ground whole wheat pastry flour
1. Preheat the oven to 350 degrees. Grease an 8"x4" loaf pan and set aside.
2. In a large mixing bowl, use a wooden spoon to mix together the mashed banana and brown sugar. Pour in the melted butter and stir to combine.
3. Stir in the beaten egg, vanilla, and bourbon.
4. Stir in the baking soda, salt, cinnamon, nutmeg, and cloves.
5. Stir in the whole wheat flour until just combined.
6. Spoon the batter into the prepared loaf pan.
7. Bake in the oven for 45-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
8. Cool in the pan for 10 minutes, then remove from the pan and place the loaf onto a wire rack and allow it to cool completely.
9. Once cooled, cover the loaf in foil or plastic wrap and store in the fridge.