I love banana and i have confession to make… I purposely buy excess banana so I have excuse to make banana bread or muffins. The aroma of freshly baked banana bread is just divine. And frankly I see no one complaining at my place.
Don’t you all occasionally have couple of over ripe banana lying on kitchen counter,but why throw in your bin, here i give you most effective way to use it. Why throw when you can make amazing moist banana bread with endless variations. You add add nuts, berries, chocolate chips or add cheesecake batter to take it to next level.
So go ahead make a banana bread that is just prefect accompaniment for you evening cuppa or it is most desirable snack for your kid’s lunch box.
Over ripe banana have their natural sweetness which can be utilized as substitute for sugar, so you don’t get the sugar rush. I use honey in my recipe, it doesn’t just add to sweetness and flavor but also keep the bread moist. I don’t need to tell you how healthy it is to use whole wheat flour instead of All purpose flour.
You can also freeze the loaf and use it later, and it would taste just as amazing as the day it was baked.
1/3 cup vegetable oil
1/3 cup honey
2 large bananas (mashed)
1/4 cup sour cream
1 teaspoon baking soda
1 teaspoon vanilla essence
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
13/4 white whole wheat flour
1/2 cup chocolate chips
Preheat oven to 180 degrees C and grease a loaf pan with butter.
In stand mixer add oil, sour cream and sugar, whisk until sugar is well incorporated.
Add honey, eggs, vanilla essence and beat well, then whisk in the mashed bananas.
In separate bowl mix all dry ingredients, Whole wheat flour, baking soda,salt and cinnamon.
Put the dry ingredients mix into stand mixer along with wet ingredients and with help of paddle attachment mix just until the flour is incorporated. Don’t over mix the batter.
Dust chocolate chips with spoonful of flour and fold them in the batter.
Pour the batter into your greased loaf pan and sprinkle with almond flakes and chocolate chips.
Bake for 55 to 60 minutes, or until a toothpick comes out clean.
Let it cool before drizzling glaze.
Serve with hot evening tea or coffee.
This recipe is adapted from the blog Sixsistersstuff.