banana bread

 

origin

The unaltered version of this recipe is my family recipe for banana bread. Although clearly biased, I think it is the best banana bread I have ever eaten.  Here I’m presenting two versions – original and modified versions. The modified version is super healthy. I love either version hot out of the oven with a bit of butter. This recipe also makes great muffins that can be frozen and pulled out when needed. 

 

original recipe

-Dissolve: 1 tsp baking soda into 1/4 cup buttermilk (or 1 tsp lemon juice plus milk to equal 1/4 cup)

-Beat: 1 cup sugar & 1/2 cup soft butter

-Add: 2 beaten eggs & 3-5 mashed bananas

-Add: baking soda and buttermilk mixture

-Add (but do not beat): dash of salt & 2 cups flour

 

modified recipe

-Dissolve: 1 tsp baking soda into 1/4 cup buttermilk (or 1 tsp lemon juice plus milk to equal 1/4 cup)

-Beat: 1/2 cup white sugar, 1/2 cup brown sugar & 1/2 cup plain applesauce

-Add: 2 beaten eggs & 3-5 mashed bananas

-Add: baking soda and buttermilk mixture, 1 tsp vanilla & 1 tsp cinnamon

-Add (but do not beat): 1/4 cup flax seed, 1/4 cup wheat germ, 1 cup wheat flour & 1/2 cup white flour

-Add (optional): 1/3 cup pecans chopped finely

 

instructions

Make batter as above described. 

-Grease bread pan or muffin tin and pour in batter. 

-Bake at 350 degrees until toothpick comes out clean – bread for about 1 hour or muffins for about 25 minutes.

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