My favorite Banana Bread is based on a recipe from "The New York Times Natural Foods Cookbook" which has been out of print since the late 70's:
1/2 cup butter 3/4 cup brown sugar or raw sugar 1 egg 1 1/2 cup unsifted stoneground whole wheat flour 1 teaspoon baking soda 3/4 teaspoon sea salt 1 1/4 cups mashed ripe bananas (2 large or 3 small) 1/4 cup buttermilk or yogurt
Preheat oven to 350. Cream butter and sugar together until light and creamy. Beat in the egg. Sift together the flour baking soda and salt. Combine the bananas and buttermilk together, stirring just enough to mix. Add dry ingredients alternately with banana mixture to butter mixture, stirring just enough to combine well Turn into an oiled 9-by-5-inch loaf pan. Bake 50 to 60 minutes or until done. Cool in the pan for 10 minutes before removing to cool on a rack. Can also make 1 1/2 dozen muffins which bake for 20 minutes. ---- Dang, that's made me hungry!
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1/2 cup butter
3/4 cup brown sugar or raw sugar
1 egg
1 1/2 cup unsifted stoneground whole wheat flour
1 teaspoon baking soda
3/4 teaspoon sea salt
1 1/4 cups mashed ripe bananas (2 large or 3 small)
1/4 cup buttermilk or yogurt
Preheat oven to 350.
Cream butter and sugar together until light and creamy. Beat in the egg.
Sift together the flour baking soda and salt.
Combine the bananas and buttermilk together, stirring just enough to mix.
Add dry ingredients alternately with banana mixture to butter mixture, stirring just enough to combine well
Turn into an oiled 9-by-5-inch loaf pan.
Bake 50 to 60 minutes or until done.
Cool in the pan for 10 minutes before removing to cool on a rack.
Can also make 1 1/2 dozen muffins which bake for 20 minutes.
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Dang, that's made me hungry!