Banana Banana

I like banana bread but have yet to find one that is just perfect.  Moist on the inside and on the outside, often times the outside is crusty in order to get the inside perfectly cooked.  I tried a new recipe today which of course right from the beginning, I started experimenting with ingredients.  

Banana Bread

3 medium ripe bananas

1/3 c sugar

1/4 c Agave nectar

3 tsp baking soda

dash of salt

1 egg plus 6 tbsp liquid egg whites

1/4 c canola oil

1/4 c soy flour

1 1/4 c all purpose flour

1tsp lemon juice plus 1/2 c skim milk

2 tbsp wheat germ

3 tbsp chopped walnuts

Preheat oven to 275 degrees

You can make this in a stand mixer or regular mixing bowl.  I used my food processor to make mine.  Using the steel blade, process bananas until pureed.  Add sugar, agave nectar, baking soda, and salt to banana puree and process approx 30 seconds.  Add eggs and oil, process until blended.  Pour flour over top and then add sour milk, process until smooth, scrape down sides if necessary.  Add wheat germ and chopped walnuts, pulse 10 times to incorporate nuts into mixture.  

Line a 9X5 bread pan with parchment paper, pour in batter, place in middle of preheated oven for 2 hours and 15 minutes.  

Unlike other banana breads I've had, the outside was soft.  It was so good I even ate the end piece and I never do that because it's usually too hard.  Slow cooking the bread is key to it's texture, it allows the bread to cook evenly throughout.  

Great plain, with a little butter or pan fried with butter really brings out the flavor of the bread.  

Perfect as a breakfast bread, with coffee or tea or even as a sweet treat after dinner.