So earlier I mentioned that I made some banana bread over the weekend without a mixer. In fact, I actually put it together in a 4 cup measuring cup and a couple of other measuring things for the dry and wet ingredients. It was sad really and ended up mixing it totally in the pan I was cooking it in because there was still some dry ingredients not well mixed with the wet ones. I actually have replaced the sugar with Splenda to cut out the sugar and the all purpose flour with wheat flour. I also always put in more bananas than required because I love them. Now if you do this, it still does taste yummy but you need to cut down the baking time significantly depending on your own oven as apparently the wheat flour cooks faster.
Topping:
1/3 cup all-purpose flour
1/3 cup granulated sugar
3 Tbsp. butter, softened
1/2 tsp, cinnamon
Bread:
2/3 cup granulated sugar
1/3 cup butter, softened
2 eggs
1 cup mashed, very ripe bananas
3 Tbsp. milk
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup chopped nuts
Grease a 9 x 5 inch loaf pan. In a small bowl mix topping ingredients until crumbly. In a large bowl, combine sugar, butter, eggs, milk and bananas until smooth. Add remaining ingredients. Stir just until ingredients are blended. Pour into loaf pan, sprinkle with topping mix. Bake at 375 degrees for 50-60 minutes until topping is deep golden brown.
