Banana Bread with a secret ingredient…you’ll never guess!


I love Banana Bread but hardly ever have the over ripe banana to make it.  Last night I was looking in the Moosewood cookbook and came across their recipe and was intrigued.  They made it using coffee!  I have never heard of such a thing but having five over ripe bananas I decided to try it.  I made some changes because the original recipe called for four eggs and used three sticks of butter, neither of which I wanted to use.  So I replaced a cup of butter with a cup of applesauce and used Ener-G egg replacer and flax seed meal instead of eggs.  The bread came out great, very moist and flavorful.  I would never guess that the bread contained coffee but there was a depth of flavor that I don’t think I have found in Banana Bread before.  I would use this recipe again in a heartbeat!

Banana Bread

Banana Bread

(inspired by The Moosewood Cookbook)

1/2 cup melted butter

1 cup applesauce

1 cup brown sugar (I used dark)

1/2 cup honey

2 Tbsp. Ener-G egg replacer

2 Tbsp. ground flax seed

2 1/2 tsp. vanilla extract

1/2 tsp. almond extract

2 cups whole wheat flour

2 cups white flour

1 tsp. salt

1/2 tsp. baking soda

1 Tbsp. baking powder

1 tsp. nutmeg

2 tsp. cinnamon

1 cup strong coffee (I used 1 Tbsp. instant coffee in 1 cup hot water)

2 cups mashed ripe bananas

Pre-heat oven to 350*F.  Butter two loaf pans and set aside.  Mix the butter, applesauce, brown sugar, honey, egg replacer, flax seed, vanilla and almond extracts in a large bowl.  In a separate bowl sift together both the flours, salt, baking soda, baking powder, nutmeg and cinnamon.  In a third bowl mash the banana and mix in the cooled coffee.  Add half the dry ingredients to the butter mixture and then add half the bananas.  Mix gently and then add the rest of the dry ingredients and the rest of the bananas.  Mix until the dry ingredients are incorporated, do not over mix.  Pour into the loaf pans and set in the oven.  Bake for 60-75 minutes.  They will be done when a knife inserted in the center comes out clean.  Let cool in pans for 10 minutes then invert on to cooling racks to finish cooling.  Make two loaves.


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