Can you believe I have been blogging for a year? It seems like we just met yesterday! I feel so blessed to have the chance to get to know each and everyone of you! You all ROCK! Just in case you didn't know, you know now! Also thank you all for the thoughts and prayers for my son, I will keep you all updated when we know more.
On to the main event. After all the challenges last week brought I really hadn't been to the store. Let's get real I was dreading going to the store. It meant list's, thinking and organization. I was not in the mood. (Not like me at all.) Plus we had to be in to see the pediatrician and this entails at least a 45 minute car ride each way if traffic is good, then the office wait. Simply put this guy is the best or I wouldn't go through this!
By Tuesday the kids where complaining about not having dessert. (What kind of Mom am I? No, dessert.) Still dreading having to hit the grocery store I finally decided to look and see if I had enough eggs and butter to make banana bread. Bingo we where in business and I was back to having kids and a husband that thought I was spectacular. (I always keep a Ziploc bag full of my old banana's in the freezer for times like this.)
This recipe is well worth the time to make. Not one of them had any idea I cut down on the sugar, used whole wheat flour and ground flax seed.The crumb is perfect not to light and defiantly not to dense with a delicious banana flavor. I used a tube pan because as I was going to make this I realized I had broken both my glass bread pans about a month ago when the pin fell out of the shelf and the pans almost whacked me on the head, it really was quite a spectacle my husband came home to from work about 10 minutes later.There was glass all over the kitchen like a bomb had gone off.
I promise if you make this you will not be sorry!
In a mixer fitted with a paddle attachment cream butter, brown sugar and agave nectar, until light and fluffy.
Add eggs and greek yogurt. Mix on medium until fully combined. Scrape down sides as needed.
Add mashed banana's, vanilla, baking soda and nuts. Mix on medium until banana's are well incorporated.
Add whole wheat pastry flour and ground flax seed. Mix just until flour in combined on low. DO NOT OVER MIX! Batter will be thick.
Butter a tube pan, bundt pan or 2 (9"x5") loaf pans. Add batter to the pans. If using loaf pans divide evenly between the pans. Use a knife and smooth the top of the batter.
I would have a picture of the whole bread but bless my L.J. he decided to remove the bread from the pan (I was surprised it was in perfect condition sitting on my cake plate, not even a chunk missing.) when I turned around and Colt had sliced an enormous piece before a picture could be taken.
Preparation Time: 10 minutes
Bake Time: 55-65 minutes
- 1 cup Butter, Room Temperature
- 1 cup Brown Sugar
- 3 tablespoon Agave syrup
- 4 whole Eggs
- 1/2 cup Greek Yogurt
- 6 whole Ripe Banana's, Mashed But Still Chunky
- 2 teaspoons Vanilla
- 2 teaspoons Baking Soda
- 1 cup Walnuts Or Pecans (Optional)
- 3 1/2 cups Whole Wheat Pastry Flour Or All-Purpose
- 1/2 cup Ground Flax Seed
Preheat oven to 350 degrees. Butter either a tube pan, bundt pan, or 2 (9"x5") bread pans.
In a mixing bowl fitted with a paddle attachment cream butter, brown sugar and agave nectar until light and fluffy over medium-high speed.
Add eggs and greek yogurt mix over medium until fully combined, scraping down sides as needed.
Add mashed banana's, vanilla, baking soda and nuts. Mix on medium until banana's are fully incorporated. Scraping down sides again as needed.
Add all of the flour and ground flax seeds. Mix on low until just combined. Do not over mix. The batter will be thick.
Pour batter into a tube pan, bundt pan or divide evenly between the bread pans. Use a knife and spread the batter evenly.
Bake for 55-65 minutes until a toothpick inserted in the middle comes out clean.