Maple (Walnut) Banana Bread

(originally made 3/15/08)
Made this up because I was overrun with ripe bananas.   Searched high and low for my loaf pan, couldn't find it, so ended up using a 9x9 square pan instead.    Made streusel with 1/2c white whole wheat flour, 1/2c maple sugar and about 4T butter.    The topping needed a few more T of butter, came out a little dry and crumbly.    Tim thought the cake itself wasn't very moist, but I'm 99% sure that it was a combination of cook's error (judging the time wrong for new pan size) and the fact that I used white whole wheat flour instead of AP.     Will definitely give it another try.


    * Exported from MasterCook *
                     Maple Walnut Banana Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 3/4           cups  all-purpose flour (I used white whole wheat)
     1/3           cup  sugar
     1/3           cup  packed brown sugar
  2          teaspoons  baking powder
     1/2      teaspoon  baking soda
     1/4      teaspoon  salt
  2                     eggs
  1                cup  mashed ripe bananas (2 to 3 medium)
  3        tablespoons  butter or stick margarine -- melted ( I used butter)
  2        tablespoons  fat-free milk
     1/4      teaspoon  maple flavoring
     1/4           cup  chopped walnuts (omitted due to allergies)

In a bowl, combine the first six ingredients. Combine the eggs, bananas, butter, milk and flavoring; mix well. Stir into dry ingredients just until moistened. Spoon into an 8-in. x 4-in. loaf pan coated with nonstick cooking spray. Sprinkle with walnuts. Bake at 350' for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

  "Taste of Home's Light & Tasty (February/March 2004)"

  "1 (12 slice) loaf"

NOTES : Nutritional Analysis: One slice equals 197 calories, 6 g fat (2 g saturated fat), 43 mg cholesterol, 184 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.
Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.


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