BANANA BREAD, NY TIMES NATURAL FOODS COOKBOOK CARRIE SHERIDAN
I have posted a great banana tea bread recipe with a cake consistency... but this recipe has the gooeyness of the bananas and is just as good in a different way. Try BOTH... they are the most delicious banana breads you'll ever eat. Great toasted, too! Freezes well.
Provided by carrie sheridan
Categories Breads
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cream the butter and sugar together until very light. Beat in the egg.
- Sift together the whole wheat flour, white flour, baking soda and salt.
- Combine the bananas and buttermilk, stirring just enough to combine well.
- Alternately add dry ingredients and banana mixture to creamed butter/sugar/egg mixture.
- Turn into an oiled 9 by 5 inch loaf pan.
- Bake 50-60 minutes or until done.
- White flour can be substituted for whole wheat flour - also try rice flour, oat flour, coconut flour [add extra liquid if using coconut flour in a 1 to 1 ratio].
- Cool in pan 10 minutes. Remove from the pan and finish cooling on a rack.
- Yields 1 loaf.
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