Pão de Banana, Banana Bread

Saturday, September 12, 2009

Our local grocery store (Ingles) sells ripe bananas for $1.49 and places them in a bag full of recipes. I decided to give it a try on the banana bread recipe and it tastes delicious! The only variations for me were: instead of sugar I used Splenda and we didn't have whole wheat flour so we just used all purpose. Give it a try if you'd like! Another great tipe for bananas: freeze them for smoothies instead of throwing them away because they're getting ripe.

Ingles' Banana Bread
8 Tbsp. (1 stick) butter, at room temp.
3/4 sugar
2 eggs
1 cup all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup whole wheat flour
3 large ripe bananas, mashed
1 tsp. vanilla
1/2 cup shelled wallnuts, coarsely chopped

Preheat oven at 350˚, grease 9x5x3'' bread pan. Cream butter and sugar until light and fluffy. Add eggs one at the time, beating well after each addition. Sift all-purpose flour, baking soda, and salt together, stir in whole wheat flour and add to creamed mixture, mixing well. Fold in bananas, vanilla and walnuts. Pour mixture into pan, bake 50 to 60 min. or until cake taster comes out clean - cool in pan 10 min., then on rack. Makes one loaf.

* I really liked the results, it's great tasting, easy and I truly had all ingredients at the house. Thanks Mr. Ingles!!!