Banana Bread For One
2 1/2 Tablespoons whole wheat flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
pinch salt
sugar to taste, optional
1/2 Tablespoon ground flaxseed
1 Tablespoon water
1/2 small ripe banana, mashed
scant 1 Tablespoon oil, optional
1 Tablespoon milk
1/4 teaspoon vanilla extract
Stir together the flour, baking powder, soda, salt, and sugar. Stir together the flax and water and add in. Mix the banana, oil, milk, and vanilla and stir into dry ingredients Microwave on HIGH (100%) power for 60-90 seconds.
This is another one of those quick, individual breakfasts I have tired. It may seem like a long ingredient list just to make one serving, but it is quick to mix up and some ingredients may be left out. I always include the flax-water mixture, as I think this makes the texture fluffier and the muffin rises better, but it isn't necessary. This really does taste like a banana muffin. The addition of chocolate chips, chopped nuts, or raisins would be nice. I like to spread mine with peanut butter, but nutella would work too.
This is the banana loaf (or banana bread) that my mother sometimes makes instead of the usual banana chip cake or banana chocolate chip muffins. Surprisingly I think this one is my favorite of the three, even though it does not contain any chocolate Maybe it is because she does not make it as often, so it is something different and it remains special. Banana bread is one of those special baked items that just reminds you of home. I cannot imagine eating store-bought banana bread. Banana bread is a great comfort food, and I cannot think of anyone I know who does not like banana bread. Every family has a slightly different recipe for banana bread that they like the best. I have, of course, tried banana bread made by others, but I always think my mother's is the absolute best. Most times, I just like my banana bread plain, enjoyed with a glass of milk for an afternoon snack. However, many people enjoy banana bread with butter, and it is extra delicious with peanut butter or chocolate hazelnut spread. It is always welcomed packed in a school lunch, and can be good for breakfast and even sandwiches too! My absolute favorite part of banana loaf is the top. I always save the top for last. It is the moistest, and softest, and tastiest part of all. I actually prefer banana bread that is a few days old to fresh banana bread, because the top becomes even better with age. Though I must admit, banana bread warm from the oven when the crust is still crispy isn't too bad either.
Ahh, the old classic, Banana Bread. So simple, yet oh so good! I haven't met anyone who doesn't like banana bread. Banana Bread is the perfect solution to use up all those ripe bananas. Here is the recipe we always use in our house. It is from Company's Coming "Muffins & More." I line the pan with waxed paper, and usually leave out the nuts and chocolate chips - it is just as good without.
Banana Bread
1/2 cup butter or margarine
1 cup granulated sugar
2 eggs
1 cup mashed very ripe bananas (3 medium)
1 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup chopped walnuts (optional)
3/4 cup semi-sweet chocolate chips (optional)
Cream butter and sugar together. Beat in eggs one at a time, beating until smooth. Add mashed bananas and blend in.
In second bowl, stir flour with baking soda, baking powder, salt, nuts, and chocolate chips. Add to banana mixture stirring only to moisten. Transfer to greased 9x5x3 inch (23x12x7 cm) loaf pan. Bake in 350◦F oven for about 1 hour until inserted toothpick comes out clean. Let stand 10 minutes. Remove from pan and place on cake rack to cool. Wrap to store.
Paré, Jean. "Banana Bread." Recipe. Muffins & More, Edmonton Alberta: Company's Coming Publishing Limited, 1983. 40.
