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Banana Spice Bread *

Source of Recipe


The Seattle Times



List of Ingredients



• ½ cup vegetable oil
  
• ½ cup granulated sugar
  
• ½ cup light brown sugar
  
• 3 Tbsp lowfat milk
  
• 1 tsp vanilla extract
  
• 1 cup mashed bananas (2 large ripe bananas)
  
• 2 cups flour
  
• 1 tsp nutmeg
  
• ½ tsp cinnamon
  
• ½ tsp ground ginger
  
• ½ tsp salt
  
• ½ tsp baking soda
  
• 1 tsp baking powder
  
• 1/3 cup chopped walnuts or pecans
  






Instructions



1. Preheat the oven to 350° F.
   If using a silicone 9- x 5-inch loaf pan, lightly brush the inside with melted butter; place on a sturdy baking sheet. If using a metal or glass pan, lightly spray with cooking spray, and line the bottom of the pan with a piece of parchment paper cut to fit. Spray again with cooking spray and set aside.
   
   
2. With an electric mixer on medium speed, beat together oil, granulated sugar, brown sugar, milk, vanilla and bananas until blended and creamy, about 3 minutes. Sift together the flour, nutmeg, cinnamon, ginger, salt, soda and baking powder. With the mixer running, slowly add the dry ingredients to the sugar mixture, beating just until thoroughly combined. Scrape down the sides of the bowl during the mixing. Stir in the nuts.
   
   
3. Transfer the batter to the prepared pan. Bake about 50 to 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Let the bread cool in the pan 5 minutes on a cooling rack before removing from the pan. For silicone pans, loosen the sides simply by pulling away the bread, then press from the bottom of the pan. For other pans, loosen sides by running a knife around the edge, then unmold. Remove the parchment paper and let cool completely before slicing.
   
   Makes one 9- x 5-inch loaf
   (12 pieces)
   
   
   Cat's Note:
   This recipe makes a moist, delicious banana bread; our family really enjoyed it. It is best to use very ripe bananas, if possible. I did not use lowfat milk as the recipe advised, but I'm sure it wouldn't detract from the flavor of this loaf. In my oven, this bread took closer to 50 minutes than 60, so it's best to keep an eye on it when the baking time approaches the 50-minute mark.