Zutaten für Banana Bread Ny Times Natural Foods Cookbook Carrie Sheridan
- Sweet Butter
- Brown Sugar
- 2 large eggs
- 1 ½ cups whole wheat flour
- Unbleached White Flour
- 1 teaspoon baking soda
- Sea Salt
- 3 very ripe bananas, mashed
- ½ cup buttermilk
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Zubereitung von Banana Bread Ny Times Natural Foods Cookbook Carrie Sheridan
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- Cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 ½ cups whole wheat flour, 1 cup all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- In another bowl, mash 3 very ripe bananas with ½ cup buttermilk. Stir gently to combine.
- Gradually add the dry ingredients and the banana mixture to the creamed butter mixture, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Enjoy! Slices are delicious toasted.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
93g
Fat
38g
Carbs
14g
