I love cookbooks! I buy them on line, at bookstores, at the AAUW Used Book Sale or book sales at the library. Often, I will read about a cookbook and borrow it from our local library to read and test out the recipes. In fact, I currently have The Little Paris Kitchen and The Best Homemade Kids’ Snacks on the Planet on my desk right now. Cookbooks can give you new recipes, solve your cooking questions but they can also take you to far away places.
I recently realized though, that when I was asked what some of my favorite recipes were, most of my best recipes did not come from a cookbook. They were recipes from family and friends. This recipe for Whole Wheat Banana Bread was a recipe from my neighbor way back in the 1990’s!
When I have lots of bananas getting too many black spots on them for eating, I like to make this moist and nutritious banana bread which has been a family favorite for years. You can make it quickly, using one bowl!
Whole Wheat Banana Bread
1/2 cup butter
1 cup sugar
2 eggs, whisked with a fork
3 bananas, mashed
1 cup white whole wheat flour (I buy the Wegmans brand)
1/2 teaspoon salt
1 teaspoon soda
1 cup whole wheat flour
1/3 hot water
1/2 cup chopped walnuts, if desired
Melt the butter in a large bowl in the microwave. Stir in the sugar. Blend in the eggs and bananas.
Sift together (you don’t need a sifter, just combine the following ingredients and use a whisk or fork to mix together on a piece of wax paper) the white whole wheat flour, salt, and soda; set aside. Stir the whole wheat flour into the egg mixture. Add the dry ingredients alternately with the hot water. Add the nuts, if desired; stir to mix. Pour into a greased loaf pan. Bake at 325 degrees about 60 – 70 minutes; test to see if the bread is done by inserting a toothpick into the center of loaf; if it comes out clean, it is done.
Cool in the pan 10 minutes, then turn the bread out of the pan and let cool completely. This bread will freeze well.