Sunday, October 3, 2010

Breakfast time - Banana Bread

This post is a little bit of a departure for me and, hopefully, the start of a new phase in the life of breadmanTalking. The thing is, there are all kinds of bread as you know. Up until now, I have mostly concentrated on the 'yeasty' type of bread. You know, traditional loaves that take 2 or more rises. Sometimes overnight, or even longer. Sandwich breads, or artisan breads. Maybe some more 'peasant' type breads from around the world. Like flat breads. Pita, and tortilla and chapatti.

Every baking book for bread includes yeast breads, of course. But also breads that depend on chemical leaveners for rising. These are often called 'quick' breads because, well, they're quick. And the reason they are quick is that they use either baking soda or baking powder (or both) to make the bread rise. Usually these breads are sweeter than yeast breads. In terms of texture, they fall in between yeast breads and cake. But they are bread, using much less sugar or other sweetener than cake, and much more flour.

I happen to love banana bread and for sure there are thousands of recipes out there. But I was looking for something a little different. The bread I wanted had to be healthy. In other words, I wanted to use whole wheat flour, and olive oil (but light so as to minimize the flavor of the oil). Also, for the cholesterol conscious, I used only egg whites instead of complete eggs. The yolks, after all provide cholesterol while the whites (almost pure protein) help give the bread structure (and protein). I am sure you'll love what I've come up with.

Here's what you'll need:

1 cup (250ml) mashed bananas (2 medium)
1/2 cup (125ml) unflavoured low fat yogurt
1 tsp (5ml) baking soda
2 egg whites
3/4 cup (175ml) brown sugar
1/4 cup (60ml) light (light-tasting) olive oil
1 tsp (5ml) vanilla
1 cup (250ml) all-purpose flour 
1 cup (250ml) whole-wheat flour 
1 tsp (5ml) baking powder
pinch salt
optional:  1 cup (250ml) walnuts or chopped chocolate pieces*, or half and half of each. 

Here's what you'll need to do:

You will need 3 bowls. Two small ones and one larger for mixing it all together.

1. In a small bowl, combine bananas, yogurt and baking soda. 

2. In a separate bowl, combine egg whites, sugar, oil, and vanilla.  Blend well.

3. In a large bowl, combine flours, baking powder and salt.  Mix together well.

4. Combine banana mixture with oil mixture.  Add to dry ingedients in a large bowl an stir together just until moistened.
5. Add walnuts and/or chocolate if desired.
6. Spoon batter into a non-stick, lightly oiled, or parchment-lined 8 x 4 inch (1.5L) loaf pan.  

Bake in preheated 350F (180C) oven for about 40 minutes, or until thermometer inserted into loaf reaches at least 190F (88C).
7. Let the loaf cool for about 10 minutes or so in the pan then remove it and let it cool completely on a cooling rack. 

This bread is great as is, or with some fruit jam spread on top.


  1. תודה טל
    .כבר מזה זמן מה שאני אופה עוגות בננה
    .אף פעם לא אפיתי עם קמח מלא או שמן זית
    האם אתה יכול להמליץ על שמן זית מסוים שטעמו עדין ומתאים למאפה זה
    תודה ו"אחרי חגים" נעים לך

  2. I use an olive oil from the local supermarket מיסטר זול. It is their 'house ' brand' under the brand כוכב הבית. The label says it is from Spain. In any event, the oil from יד מרדכי would be fine but not the heavy oil from the Galilee. That is better for salads and cooking Arabic or other Eastern foods, but not bread.

  3. Thank you
    have a nice day, week, year,life