VERY BANANA BREAD
I wanted a banana bread that was not flour and sugar with bananas, but more like... bananas with flour and sugar. So I searched and calculated the amounts of bananas in various recipes, and finally I found one that I was quite satisfied with (but I still modified it, I'm really not one for the usual "2 parts white flour + 1 part white sugar + 1 part butter"). This has a really dense and heavy texture. Though it is made in a cake pan, it is definitely not cakelike, and is more of a breakfast than a dessert.
Provided by Elie de Combys
Categories Breads
Time 1h25m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F.
- Grease and flour a 9"X13" (preferably pyrex) pan.
- In a small bowl, whisk together the flours, bran, flax meal and baking powder.
- Beat the eggs in a large bowl.
- Add the sugar to the eggs, and, using an electric mixer on low speed, beat 1-2 minutes.
- Still beating, gradually add the oil.
- When it is well integrated, add the bananas and zest (if desired) and beat until the texture is homogenic.
- Add the dry ingredients in 3 additions, mixing until smooth after each addition.
- Fold in the nuts and apricots, if using.
- Scrape the batter in the pan and spread it evenly, making it perhaps a little thinner in the center.
- Cook about 70 minutes, or until a toothpick comes out clean.
- Cool 30 minutes, then unmold and finish cooling on a rack.
Nutrition Facts : Calories 329.5, Fat 17.5, SaturatedFat 2.6, Cholesterol 62, Sodium 139.8, Carbohydrate 41.5, Fiber 5.5, Sugar 13.4, Protein 7.6
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