|Banana Nut Bread|
via Taste of Home Everyday Light Meals
- 2 tablespoons butter, softened
- 3/4 cup sugar
- 1 egg
- 1 egg white (what the hell am I going to do with ONE egg yolk? I just went ahead and used the whole egg)
- 2 cups (about 4 medium) mashed ripe bananas
- 1/4 cup unsweetened applesauce (we used our own apple butter)
- 1/4 cup honey
- 1 tablespoon vanilla or rum extract (we used vanilla extract and I drank some rum for good measure)
- 1-1/3 cup all-purpose flour
- 2/3 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup chopped pecans
- In a mixing bowl, beat butter and sugar for 2 minutes or until crumbly. Add egg, then egg white (or just 2 eggs if you're a lazy bastard like me), beating well. Beat on high speed until light and fluffy (It's too bad the recipe totally neglects to mention you're using a mixer. Granted, you might be a robot with speed settings. I just used the Kitchenaid on speed 4. Anything higher than that and it sounds like somebody is trying to land a Harrier in the kitchen and I'll be cleaning batter off the ceiling)
- Stir in the bananas, apple sauce, honey and extract. Combine the flours, baking soda and salt; stir into banana mixture until just moistened.
- Pour into 9x5x3 inch loaf pan coated with nonstick cooking spray. Sprinkle with nuts.
- Bake at 325F (170C, Gasmark 3) for 60-65 minutes (this took almost 90 minutes in our oven. Cooking times will vary) or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing to a wire rack.