Friday, February 22, 2013

Ellie Krieger's Banana Bread Muffins

 It feels repetitive to say that I have made everything there is to make with overripe bananas, but that is how I feel.  It happened again and I realized I had never tried Ellie Krieger's version of banana bread.  Her original recipe called for pecans, but a few people in my family don't love nuts, so I left them out.  I decided to put a dollop of  Dark Chocolate Dreams in the center of the muffins, just to make them more exciting. 
 This was a great banana muffin and we enjoyed them very much!

Banana Bread 
 adapted from Ellie Krieger
 3/4 cup all-purpose flour
1 cup whole-wheat pastry flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon baking soda
 1/2 teaspoon baking powder
 1/4 teaspoon salt
1/4 cup canola oil
1/4 cup nonfat yogurt
2 large eggs
1 teaspoon vanilla extract
3 very ripe, large bananas, peeled and mashed (about 1 1/2 cups)

Whisk together dry ingredients (flours, sugar, baking soda, baking powder, salt). Whisk together wet ingredients (yogurt, oil, eggs, and vanilla.  Add bananas.  Stir wet ingredients into dry ingredients, and stir in toasted pecans.
Pour the batter into loaf pan sprayed with non-stick cooking spray, and bake in 350 oven about 50 -55 minutes.  Cool on wire rack before slicing. Or if making muffins, put in a muffin tin, lined with cupcake/muffin liners and bake for 18-22 minutes.