This recipe is a healthy take on a childhood classic from Real Food for Healthy Kids. It’s rare that I find a cookbook from which I make more than one recipe, a true hallmark of success in the cookbook world (we cookbook readers aspire more than we execute). Written by two working moms, Tracey Seaman and Tanya Wenman Steel, Real Food for Healthy Kids is one of those books.
Ba-Ba Banana Bread
From Real Food for Healthy Kids
2 cups whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs
3/4 cup sugar
4 very ripe medium bananas, coarsely mashed with a fork
1/3 cup buttermilk
1 tablespoon vegetable oil
1 1/2 teaspoons vanilla extract
1/2 cup chocolate chips (in lieu of 2/3 cup chopped walnuts)
Preheat the oven to 350F. Lightly grease a 9-by5-inch loaf pan.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl and reserve.
Beat the eggs and sugar in the bowl of an electric mixer until fluffy, about 2 minutes. Add the bananas, buttermilk, oil, and vanilla and mix at low speed until blended.
Add the flour mixture and mix at low speed just until blended. Stir in the chocolate chips or nuts and the scrape the batter into the prepared pan. Bake for about 1 hour, until a cake tested inserted into the center comes out clean.
Let the bread cool for 15 minutes in the pan on a rack, then turn out and let cool before cutting.