ALASKANA BANANA BREAD
I have compiled this recipe together though adding my favorite components of many over the years. I find that most banana breads are overly sweet and lacking flavor. I hope you will agree that this is not one of them!
- 1 cup whole-wheat flour
- 1 cup whole-wheat pastry flour or all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter or coconut oil (I love to use cultured butter when available)
- 1/4 cup plus 2 tablespoons cup brown sugar (experiment to find the perfect amount for your family)
- 2 eggs, beaten (3 if you are using small eggs)
- 2 1/3 cups mashed overripe bananas (tip" you can freeze your overripe bananas and thaw them when you are ready)
- 1/2 cup coarsely chopped organic pecans or walnuts
- Preheat your oven to 350 degrees F.
- Grease a 9x5 inch loaf pan with butter
- In a large mixing bowl, combine dry ingredients: flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in the rest of your wet ingredients: eggs and mashed bananas until well blended.
- Stir banana mixture into dry ingredients gently; add nuts; stir just to moisten. Pour batter into prepared loaf pan
- Bake in preheated oven for 60 or so minutes ( test with a toothpick inserted into center of the loaf - its done if it comes out clean)
- Let bread cool in pan for a few minutes, then turn out onto a wire rack.
- Slices may be reheated in a toaster later as well