Thursday, August 13, 2015

The Relaxed Baker II: Whole Wheat Banana Bread with Cashews



Preheat the oven to 350 degrees F., pour yourself a cup of good, strong coffee and prepare for a delectable start to your day. In a large bowl beat 2 free-running hen eggs with 1/2 cup vegetable or melted coconut oil, 1 cup brown sugar and 1/2 t. vanilla extract. Add 2 mashed ripe bananas and stir to combine.

In another bowl mix 2 cups whole wheat pastry flour, 1 t. baking powder and 1/2 t. salt. Stir these dry ingredients into the wet ones. Stir just to blend. Don't over mix. Now, add 1/2 cup chopped raw cashews. Again, stir just enough, not too much.

Scoop the batter into an oiled loaf pan and bake for around 30-40 minutes. A toothpick inserted in the middle should come out just barely clean. Cool for 10 minutes, then remove from pan and cool on a rack.

Leftover bread is superb, sliced and toasted, topped with butter or raisin-walnut cream cheese.


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