Crash’s Kitchen: Celebrate National Banana Bread Day with Crash’s Cycling B-Bread

Happy National Banana Bread Day!

Happy National Banana Bread Day!

Making your own at home is the ideal way to control ingredients for a healthy, delicious bread you can enjoy daily and whole-grain banana bread is a source of essential vitamins and minerals.

Bananas are a source of carbohydrates, an essential nutrient used as fuel for mental and physical processes. Registered dietitian and nutritionist Megan Ware notes on “Medical News Today” that bananas may aid in decreasing the risk of cancers, lowering blood pressure and improving digestive health. This is due to its vitamins, including vitamins A and C; minerals, including potassium; and dietary fiber.

Although banana bread tends to be high in carbs, it can be a source of protein with the right ingredients. Protein is an essential nutrient needed for the growth, repair and recovery of muscle. It also helps to stabilize blood sugar levels, satisfying a hungry appetite to prevent you from eating the full loaf of bread. According to the USDA National Nutrient Database, one 60-gram slice of banana bread can have around 3 grams of protein.

Total Time: 2 hr 20 min
Prep: 20 min
Inactive: 1 hr
Cook: 1 hr
Yield: 1 loaf
Level: Easy breezy!

Ingredients
1/2 cup melted unsalted butter or vegetable oil, plus more for greasing pan
1 3/4 cups all-purpose flour
1 cup toasted pecans, chopped
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
Fine salt
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
1/4 cup buttermilk, sour cream or yogurt
1/2 cup light brown sugar, lightly packed
1 teaspoon pure vanilla extract
4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups)

Directions
Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.

Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it’s OK if there are some lumps).

Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

To make this banana bread nut-free, just leave out the pecans and follow the rest of the recipe as written.

Enjoy!

Crash

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