Good morning lovely readers and food lovers! Who likes banana bread? {raises hand}
I’m not going to lie, I never used to like banana bread…now I do! In fact, I even craved banana bread. A few weeks back, my church had a bake sale after mass and I picked up a mini-serving of banana bread baked in a cute mini-loaf baking stone. And ever since then, I’ve been craving it.
So I decided I was going to make it. But you all know me…I can’t just follow directions. I had to make changes! Well, I wasn’t satisfied with the final product…but PJ loved it! I noticed that since I used half and half white flour versus whole wheat flour, the bread was more dense instead of light and fluffy. I knew that would be the case in replacing white flour with whole wheat flour, but I was hoping it wouldn’t be as dense as it was. Plus, since I used Agave in place of the normal 1 cup of sugar, I had to figure an even mixture between dry and wet ingredients.
Before you try following this recipe, please note my comments at the end since there are a few things that I would adjust after having made this for the first time. So here goes:
Banana Bread
Adapted from My life before I “Kick the Bucket” and Recipes, Made My Way!
Ingredients:
- 2 tsp Cinnamon
- 1/2 cup butter
- 2/3 cup Agave Light
- 1 egg, beaten
- 3 tbsp sour cream
- 3 ripe bananas
- 1 cup flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- dash of salt (the butter I used was salted)
- handful of chocolate chips, amount to your liking
Directions:
1.) Mash bananas with cinnamon and set aside.
2.) Mix the flours together and set aside.
3.) Mix the butter with the Agave well.
4.) Add egg and sour cream.
5.) Then add baking soda and salt.
6.) Alternate mixing the bananas and the flour to the bowl.
7.) When mixed well, add in chocolate chips.
8.) Bake at 350 for 50 30-40 minutes. Check with a toothpick to make sure it comes out clean. I used a Bundt cake pan, but you can use whatever baking pan you like.
Notes for next time:
- Use a mixture of 1/2 cup of whole wheat flour and 1 and 1/2 cup of white flour. This should make less dense and a bit more fluffier.
- Add more bananas. The 3 bananas didn’t give enough of a banana taste. I would probably use 4 or 5 next time, depending on the size.
- Bake for only 30 – 40 minutes, start checking at 30 minutes. The Agave and whole wheat flour bakes darker therefore it was hard for me to determine exactly when it was ready. The 50 minutes I baked it for was a little bit, causing the pan crust to be a little tough.
Oh well, you bake and learn. I’ve always been more of a cook rather than a baker. I’ll try again in a few weeks and hopefully it will come out the way that *I* want it to…we’ll see! {fingers crossed}
