ALASKANA BANANA BREAD

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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! 

Ingredients

  • 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

Directions

  • 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.
  • ENJOY!
  • Slices may be reheated in a toaster later as well
BreakfastChristine Simkobreakfast, bread, banana