Thursday, September 30, 2010

Cinnamon Banana Bread

Everyone has their own favorite banana bread recipe.  I wanted to add another to your list.  But hear me out, this one is healthy but still feels incredibly indulgent.  I was inspired to bathe a low fat banana bread recipe (adapted from "The Best of Cooking Light") in butter and cinnamon sugar.  The cinnamon sugar idea came from constantly making Amish Friendship Bread (aka Crack Bread--because it's so addictive!) back a few years ago.  I think this banana bread is an excellent substitute for the friendship bread and there's no starter to worry about maintaining! 

Cinnamon Banana Bread
1 cup mashed banana (about 2 medium)
1/3 cup granulated sugar
1/3 cup brown sugar
1/4 cup vegetable oil
2 large eggs
1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon cinnamon
1 1/4  teaspoon cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter
1/4 cup granulated sugar mixed with 2 teaspoons cinnamon

Preheat oven to 350 degrees.  Combine banana, sugars, oil and eggs in a large bowl.  Beat with a mixer on medium speed until smooth.  On a sheet of waxed paper (or in another bowl, I just hate to dirty extra dishes), combine flours, cinnamon, cream of tartar and salt.  Pour into wet ingredients and stir just until combined.  Melt butter and pour about half into a loaf pan.  Spread around so that the entire surface is covered (like greasing the pan).  Pour about half of the cinnamon sugar mixture into the loaf pan and shake around until the buttered surface is covered with the sugar.  Pour batter into loaf pan and smooth out.  Pour remainder of butter over top of banana batter and sprinkle remainder of cinnamon and sugar evenly over the top.  Bake for 45-50 minutes at 350 degrees or until a toothpick comes out clean.  Turn banana bread out onto a cooling rack and allow to cool. 

We especially like it toasted with peanut butter! 

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