Thursday, January 31, 2008

Best Ever Banana Bread Part Deux

I wanted to make the original last night to use up some bananas, but I wanted a little more umph and a little less guilt. So I turned to my healthy oat banana muffin recipe, but then remembered how dry and 'healthy' tasting they come out. So what to do when you want both moist and healthy? It's stuffing and combining time...

Best Ever Banana Bread II...Stuffed

2 cups quick or instant oats plus a 1/4 cup more
2 cups chopped walnuts
1.5 cups whole wheat flour
1.5 cups all purpose flour
1 tbsp baking soda
2 tsp baking powder
1 tsp salt

4 large bananas smashed (2 cups)
1/4 cup soft butter
1/4 cup vegetable oil (or your favorite kind)
8 oz reduced or non-fat sour cream
1/2 cup brown sugar
1/2 cup honey
2 eggs
1 tsp vanilla
1 tsp cinnamon
2 tbsp milk

Preheat oven to 350F for muffins (or 300F for loaves) and grease and flour pans.
Mix the oats, flours, nuts, baking soda and powder, and salt in a bowl.
In another large bowl beat the butter and sugar until light and fluffy.
Beat in the honey, sour cream, eggs, vanilla and cinnamon until smooth then beat in bananas.
Add the dry ingredients to the wet in 5 steps, stirring minimally each time to just combine.
Should be a thick batter, but use the tablespoons of milk to loosen if too stiff, probably won't have this issue if using oil.

Pour batter into muffin pans to 3/4 full to get a nice top. Pour to 1/2 full in loaf pans. If you want to be cute sprinkle the 1/4 cup extra oats on top.
Bake muffins at 350F for 15-20 minutes, tester should come out with moist crumbs and tops should spring back slightly when touched.
Bake loafs at 300F for 1 hour until tester comes out with moist crumbs.
Either way let the bread cool in the pans for 10 minutes in the freezer and then turn out onto cooling racks.

Makes 24 muffins or 2 medium loaves.
Note: I might make this again with some unsweetened applesauce subbed in for the butter. You want it moist AND healthy remember?

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