November 19, 2012

Figgy Banana Bread

This is a healthy and hearty rendition of a classic banana bread. Great with a cup of coffee for breakfast or as an afternoon snack - we all need something a bit healthy before going into our feasting out at Thanksgiving. If you are not a fan of figs or don't have any on hand you can use chopped dates or raisins...but, trust me, it won't be as good.  I added walnuts for a bit of crunch and additional nutrition (Omega-3's anyone?). Enjoy!

1 eggs
1/2 cup milk ( I used almond milk)
1/4 cup firmly packed brown sugar
1 tablespoons olive oil
3/4 cups mashed ripe bananas 
1 1/4 cups whole wheat flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup dried figs, chopped
1/3 cup walnuts, toasted and chopped (optional)

Preheat an oven to 350 degrees F. Lightly grease one loaf pan.

Mix together the eggs, milk, brown sugar, oil, and mashed bananas in a bowl until evenly blended; set aside. In a large bowl, stir together the whole wheat flour, baking powder, salt, and cinnamon; pour in the egg mixture, and stir just until combined. Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45-55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

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