Yes, I make banana bread differently almost every time that I make it. Either I add chocolate chips or cranberries or mixed nuts or walnuts or whatever flavor I want to add, smile. This time is just your good old fashion Banana Bread with awesome taste. Next time? Who knows, smile.
Approx. Prep and Cook Time: Between 30 to 40 Minutes
Approximate Cost: $5.07 or .85 cents per serving
Difficulty Level: Easy
Allergens, Other: THIS IS NOT Gluten Free, PLEASE USE GF FLOUR.
1 ½ c. Flour (for gluten free cupcakes, please use the 1 to 1 GF flour) ($1.00)
1 ¼ tsp. baking powder (.15)
½ tsp. baking soda (.15)
1 tsp. each of Powder Nutmeg, ginger, cinnamon (.20)
¾ c. white sugar (.40)
1/8 tsp. regular salt (10)
2 egg whites (whisked) (.32)
2 tsp. melted unsalted butter @ room temp. (.15)
1 tsp. vanilla extract ($1.00)
½ tsp. almond extract (.20)
1 tbsp. Amaretto Disaronno Liquor (.90)
1 large mashed banana, super black (.50)
Preheat oven at 350 F. degrees.
Use a non-stick 9x5 loaf baking pan sprayed with good olive oil and set aside.
In a med size bowl, whisk together well all the dry ingredients; the flour, baking powder, baking soda, nutmeg/ginger, cinnamon, sugar and salt. Set aside.
In a separate bowl mix the wet ingredients: First, mash the bananas, set aside.
Whisk the egg whites, then add melted unsalted butter at room temp, vanilla, almond extracts, and Amaretto. Mix well to combine, then add it to the mashed bananas.
Add the wet ingredients to the dry ingredients and mix until just moistened and incorporated, the batter will not be soft. Now pour the batter into your pre-oiled loaf baking pan.
Bake for 20 to 30 minutes depending on your oven calibration. Or until a toothpick in the center comes out clean. Serve with fresh fruits of your choice. ENJOY!
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.