I think banana bread is one of my favorite breads, I can eat half a bread with no problem at all hahaha. When I was a little girl, I remember my mom made us this bread for breakfast. It is still an excellent choice for breakfast, but now rather than accompany it with a glass of chocolate milk I prefer a giant cup of coffee. Either way it tastes delicious!
In my house bananas are a staple food, there should always be bananas in the fruit bowl, we almost panics when we see that we are left with two of them. Every morning at 4:45 am, I eat a banana before I go out to run (yeah I know I’m insane waking up that early hahaha), I think it gives me a lot of energy and also they have lots of potassium which helps prevent muscle cramps. That is why it’s really hard for a banana to survive in my house, you could never find a very ripe banana in my kitchen. I have read a couple of times that banana bread is the perfect bread to use leftover bananas; impossible in my house! That’s why I have to go to a farmer’s market where they have super ripe bananas. The good thing is that they are much cheaper than the new ones.
For this recipe I decided to change the type of flour in order to make it a little bit healthier. I substituted the regular flour for whole wheat flour and for amaranth flour. I had some amaranth flour left from the amaranth atole and I thought this was the perfect time to use it.
Although amaranth doesn’t have a strong flavor, in this recipe it leaves a nutty flavor that goes perfect with the banana and potentiates the flavor of the nuts. Besides it adds a bit more protein making it a bread full of nutrients, ideal for after a good run!
I hope you will be encouraged to prepare it. And then tell me how it came out!
- 140 gr (4.9 oz) whole wheat flour
- 60 gr (2.1 oz) amaranth flour
- ¾ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 201 gr (7 oz) sugar
- 2 eggs
- ½ cup canola oil
- 340 gr (12 oz) very ripe bananas (around 3 bananas)
- 2 Tablespoons sour cream
- 1 teaspoon vanilla extract
- 75 gr (2.6 oz) pecans, toasted and chopped.
- Preheat the oven to 160°C (320°F). Grease and flour one loaf pan 23 × 13 × 7.5 cm (9 x 5.1 x 3 inches)
- In a medium bowl, whisk together the whole wheat flour, amaranth flour, baking soda, cinnamon and salt. Add the chopped pecans, with a rubber spatula mix only to incorporate. Set aside.
- In a small bowl, mash the bananas using a fork. Stir the sour cream and the vanilla. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the sugar and the eggs until light and fluffy. On low speed, very slowly add the canola oil. Add the banana mixture and mix well. Finally add the flour mixture and mix until all the ingredients are well combined. The batter is smooth and fluffy.
- Spread the batter into prepared pan. Smooth surface with a straight spatula. Bake for 1 -1 ¼ hour or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan. Transfer to a cooling rack and let cool.
- You can spread peanut butter.