Tuesday, 27 November 2007

Banana Bran Bread

It's a while since I honoured "Recipe Tuesday", so I thought I'd get back into the habit. :o)

When DH and I go grocery shopping, one of our regular purchases is a hand of bananas. We both take a banana to work each day, so most of the time they get eaten before they go too black and soft. The ones that don't end up in one or other version of banana bread. Surplus bananas end up in the freezer until I'm in the mood to use them.

This is my favourite banana bread. My dad used to call it "Walnut Loaf", because the cooked brown rice takes on a nutty, chewy texture. It
must be brown rice; the recipe doesn't work very well with white. Sometimes the rice can get quite hard - I bit into a piece on Sunday and chipped an already dodgy tooth.

It's a good recipe to double, if you've got the oven space.

For Weight Watchers, follow the recipe using skimmed milk, oil, soy flour and the half sugar/half Splenda options. The recipe makes 12 muffins (at 3 WW points each) or 1 large loaf giving 20 half-slices at 2 WW points each.

Banana Bran Bread


2 soft bananas
70ml oil (or 100g butter)
100g soft dark muscovardo sugar/molasses sugar/raw sugar (or use 50g sugar & 1/2 cup of Splenda)
2 eggs (or 2 tablespoons soy flour and 3 tablespoons of water)
1/4 cup of milk (60 ml)
150g wholemeal self raising flour
1 teaspoon ground cinnamon
1 teaspoon bicarb soda
1 cup cooked brown rice

  1. Preheat oven to 180 C.
  2. Cream together the banana, oil/butter and sugar +/- Splenda.
  3. Blend in the eggs (or soy flour and water if using), then the milk.
  4. Sift over the dry ingredients blending as you go (that's the flour, cinnamon and bicarb).
  5. Finally, stir in the rice. (If you are doing this in a food processor, just give it a quick burst to blend.)
  6. Pour into a lined loaf pan and bake for 1 hour. Alternatively, pour into 12 muffin cups and bake for 20-25 minutes. It's done when a skewer pushed into the centre comes out clean.
  7. Remove from the oven and allow to cool for 10 minutes before turning out onto a cake cooler.
- Pam


Jan said...

I'm totally going to try these!

Did you know that for baking you can substitute mashed banana for egg in a pinch? I've done it with success -- it changes the texture a bit, but it works. So if you're trying to avoid eggs (why?) you could just add a bit of extra banana.

"wholemeal self raising flour" ... please translate. Is this whole wheat flour?

PipneyJane said...

To translate for Jan, wholemeal self raising flour is whole wheat flour with a raising agent already in it. You could use plain flour with 1.5 teaspoons of baking powder.

Also, it works with the LBYM alternative of regular flour plus 10 grams of wheatgerm.

I use the soy flour substitute mainly because DH's best buddy at work can't eat eggs and I often send an extra slice in for him. And it lowers the WW points cost (although you could use 3 egg whites to drop the points cost by another 0.1 point per muffin).

- Pam