I like banana bread, and was in the mood to try a new recipe. After googling and looking at different recipes, I realized I wasn’t craving the sugary sweet version of banana bread that is popular. I wanted a savory, hearty, banana bread that could be served with the meal instead of as dessert. So I decided to wing it, and see what the result was!
RECIPE: Banana Bread Experiment
Makes 3 small Loaves
SUPPLIES NEEDED:
Mixer
Scale
3 mini baking pans
Oven heated to 375
INGREDIENTS:
10 oz Overripe Bananas (3 bananas)
4 oz Eggs (2 medium eggs)
2 Tablespoon Robust Molasses
1 teaspoon Baking Powder
1 teaspoon Baking Soda
Salt
5 oz White Flour
5 oz Whole Wheat Flour
Grease
DIRECTIONS:
1) In a mixer, begin beating the banana and eggs together until a single texture.
2) Slowly beat in the molasses. The molasses flavor will compliment the whole wheat flour, while allowing the natural banana sugars to be the main sweetener.
3) Add in the baking powder, baking soda, a pinch of salt, and both flours.
4) Grease the mini loaf pans before pouring in the batter.
5) Bake until done, which was between 15 and 25 minutes (I forgot to write it down, sorry!) You can test for done-ness based on color and inserting a toothpick into the bread.
6) Let cool briefly before removing from the loaf pans.
Serve immediately, or wrap them to put in the freezer. These whole wheat banana breads have a hearty filling flavor. I would definitely make them again this winter, to perhaps be served along with an extra thick beef stew.
