I had 5 bananas, just enough for 2 separate recipes. The first I tried for a first time, chose to modify the recipe with tips from someone who had commented on the recipe, it was fun and so I was inspired to play around with the second recipe (one I've previously made).
The first was a Zucchini-Banana Bread, I'll give the recipe I used below, followed by a link to the actual recipe.
Ingredients:
1 1/2 cups all-purpose flour
1 tsp ground cinnamon
3/4 tsp + a bit more baking powder (I put 3/4 and then maybe a little less than half of 1/4 tsp)
3/4 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup honey
1 cup mashed ripe banana
1/2 cup vegetable oil
1/2 tsp banana extract
1/2 tsp pure vanilla extract
1 cup shredded zucchini
1/2 cup chipits semi-sweet choco chips
Directions:
1. In a large bowl, combine the first 5 dry ingredients. Set aside.
2. In small bowl, beat egg, banana, oil, honey & extracts. Stir into dry ingredients until moistened. Fold in zucchini and choco chips.
3. Transfer to greased loaf pan (I used two 9"x4" bread pans, but you could easily fit it all into one).
Bake at 325F for 40-45mins or 'till chopstick (toothpick/fork) comes out clean.
Cool for ~ 10mins before removing from pan(s) to wire rack.
Yields: 1, 2 or 3 loaves (depends on the size of pan you use)
http://www.tasteofhome.com/recipes/zucchini-banana-bread (modification taken from "bvsk"'s comment)
I pass all my recipes through myfitnesspal.com, so I can keep within my total # of calories & carbs per day. The above picture is the amount per portion, aproximately half inch slices. 10 per loaf, making a total of 20 portions(slices) for the above recipe. I obviously won't eat all of them, one loaf is going to my bestie lil' Drago, but it helps to give me an idea of how much I can eat. =3
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The second recipe is for Choco Espresso Banana Bread
Ingredients:
1 1/2 cup all-purpose flour
1 1/2 tsp espresso powder
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cup very ripe bananas (~ 3 large bananas)
a little less than 1/4 cup honey (around 3/4 of a 1/4 cup)
1/2 stick unsalted butter, melted (~ 4 tbsp)
1/4 cup Silk True Almond (Unsweetened Almond Milk Original)
1 egg
1 cup choco chips
Directions:
1. Preheat oven to 350F and grease 9"x5" loaf pan
2. In large bowl, whisk flour, espresso, baking soda and salt. Set aside.
3. In bowl, rapidly beat butter & honey until light and fluffy... (ok, butter and honey don't really get light and fluffy, but mix until it looks well incorporated). Add egg, beat until well blended. Beat in mashed bananas and almond milk.
4. Add dry ingredients to wet, stirring until just combined. Fold in choco chips.
Pour batter into prepared pan. Place in oven, and bake for 55-60mins or until chopstick comes out clean.
Let bread cool in pan for aprox 10mins before transferring to wire rack to cool completely. I find it's easier to pass a knife or icing spatula along the side, so when you turn it over after 10mins have passed, it comes right out.
Yields: 1 loaf
The original recipe can be found here: http://www.brighteyedbaker.com/2012/01/12/confession-46-i-have-a-family-of-monkeys-chocolate-espresso-banana-bread/
I only made 1 loaf, only had 1 clean pan left as the other 2 had the above bread in them.. again, my slices are usually pretty constant. 0.5" slices, made 11 portions in this loaf (the pan's a tad bigger than my other two). So the above pic, is the nutritional value for 1 portion.
Sorry if I'm a tad redundant or if my ramblings aren't making much sense.. I'm about to "tomber dans les pommes" aka pass out. I was tired to begin with (before I started baking) but I just had some of the espresso choco cake and it made me drowsy. (caffeine makes me drowsy/sleepy/klunk out, etc..)
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