Friday, February 01, 2008

Multi-Grain Banana Bread

This is good. It turned out very nicely. It didn't rise as high as the regular sugar-laden loaf, but has a light and slightly crunchy texture. The cake & pastry flour is a little lighter than regular all-purpose flour, and seems to be a good companion to the whole wheat flour and whole grains. I have to get it written down before I forget what I did...

1/3 cup hard margarine, softened
1/3 cup Splenda, artificial sweetener
2 large eggs
1 cup mashed bananas
1- 100g container fat-free, no sugar added yogurt, any flavour
1/2 cup multi-grain cereal (such as Bob's Red Mill 10 grain cereal)
3/4 cup cake & pastry flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350*F.

(I used the Kitchen Aid mixer...) Beat margarine, Splenda, eggs, bananas and yogurt together. Add multi-grain cereal and continue beating until ingredients are well mixed.

Mix flours, baking powder, baking soda and salt together. Add to banana mixture and stir to combine. Mix just until dry ingredients are incorporated.

Spread batter into a lightly greased loaf pan, and bake for 45-55 minutes, until loaf is browned and a toothpick inserted in the centre comes out clean.

Makes 1 loaf.

1 comment:

  1. You should enter this recipe in a banana bread contest:

    The prize is a $50 Sur La Table giftcard. There aren't very many people that have entered the contest either, so it would be pretty easy to win!

    I could do the wrong thing, and enter it myself, but that would be bad karma!!! :)