Tuesday, February 3, 2009

what do ripe bananas mean its time for?

I sometimes buy extra bananas just to have an excuse to make banana bread. But my banana bread is more than banana bread. It is super bread bread! I adapted this recipe from my mother-in-law to hide some healthy stuff in it in order to make it a more healthy snack for the kidos. It's made with half whole wheat, has flax seed, carrots and zucchini.

1 c melted butter
1 c sugar
4 eggs
1 c shredded carrots
1 c shredded zucchini
6 ripe bananas mashed
1 cup milk
1 container of yogurt (any kind, just not something chunky
or you can use sour cream(about a cup)
2 c whole wheat flour
2 c all-purpose flour
1/2 c flax seeds (you can do whole, but the kids won't like it, I grind them up into meal)
1 t salt
2 t baking soda

I chop up the carrots and zucchini in the food processor, you want it fine. First cream the butter and sugar, next add the eggs, zucchini, carrots, bananas, yogurt and milk. Blend together well. Meanwhile combine the dry ingredients. Slowly add the dry ingredients to the mixture, until combined. Do not over mix. Now this will make two long bread pans (what I do) or three regular bread pans. Make sure you spray with pam first. Bake at 350 degrees convection, if you oven doesn't do convection, do 375. Bake for 50-60 minutes. Test it with a toothpick.  
You absolutely must have a piece when it comes out of the oven, put some butter on it. Yum! Store it in tin foil and enjoy for the next few days. Take the extra loaf to your neighbor, or freeze it!

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