Another of my mom’s delicious bread recipes…I present to you BANANA BREAD!!! That’s right, get those browned bananas out of your freezer and make some bread! Most banana bread recipes are saturated with butter and sugar. This one uses a small amount of canola oil instead – which is much better for your heart – and honey, which of course means lots of flavor. Don’t use regular whole-wheat flour. It is too heavy for this recipe. Instead, look for whole-wheat pastry flour. Hope you enjoy!!
** Check out my mom’s Zucchini Bread recipe here.
Ingredients:
3 very ripe bananas (we always put bananas that are about to go bad into our freezer to use for banana bread – just let them thaw a bit before using them in this recipe!)
½ cup honey
3 tablespoons canola oil, plus a little more for oiling the loaf pan
1 teaspoon pure vanilla extract
1 ½ cups whole-wheat pastry flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup chopped walnuts or pecans
Directions:
1. Heat the oven to 350º. Lightly oil a loaf pan.
2. Mash the bananas and mix with the honey, canola oil and vanilla extract.
3. Stir together the whole-wheat pastry flour, baking soda and salt. Add the nuts.
4. Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.
