In a recent
thumb through my recipes, I came across this one which I used to make regularly
when the bananas in the house ripened before they could be eaten as is. I don’t if it’s good or bad but it’s been a
while since a banana in my house has gotten too ripe to eat.
Whole Wheat
Banana Bread (yield: two loaves)
1/3 cup
canola oil
½ cup sugar
2 large eggs
(approximately)
1 ¾ cup whole wheat flour
(approximately)
1/3 cup honey
1 teaspoon baking
powder
½ teaspoon baking
soda
3 ripe
bananas, mashed
½ cup
chopped walnuts (optional)
Place oven
rack on medium rung and pre-heat oven to 350 degrees.
Grease two 9
½” x 5” x 3” loaf pans.
In a medium
to large bowl, mix oil, sugar and eggs.
Add 1 1/4 cup of the whole wheat flour, baking powder and baking soda.
Mix. Add honey. Mix.
Add bananas mix.
Gradually
continue to add flour, about 1/8 cup at a time, until batter is dough like, but
not dry. Depending upon the amount of banana and honey, more or less than the 1
¾ cup flour listed will be used. Dough
should be thick and require slight effort to stir. Add walnuts (optional). Mix.
Pour into
well-greased 9 ½” x 5” x 3” loaf pan.
Bake for
40-45 minutes or until fork comes out clean.
Reomve from pan; cool on rack.
