Saturday, January 28, 2012

Banana Walnut Bread

This is my classic, standard banana bread recipe. For years I made this every time I had some overripe bananas. My children would devour the whole banana bread straight out of the oven. Here is the original whole wheat version and then instructions for a gluten-free variation (provided at the end). You can use this recipe for making banana muffins too, just note the reduced baking time.


3 ripe bananas
½ c. oil (for a richer bread use part or all melted butter)
½ c. honey
2 eggs
1 tsp. vanilla
1¾ c. whole wheat flour
1½ tsp. baking soda
½ tsp. salt
¼ tsp. nutmeg
1 c. chopped walnuts (can be made without walnuts of course if desired)


Combine the wet ingredients (banana, oil, honey, eggs, vanilla) in a mixing bowl. Beat with an electric mixer to mash the banana completely and blend with the other ingredients. Combine the dry ingredients (sift the flour if you are so inclined). Mix the dry ingredients into the wet ingredients and beat with an electric mixer for a minute (not much more than that because you don’t want the batter to get tough). Bake the banana bread in one 8-inch square baking dish or a loaf pan (needs to bake a bit longer in the loaf pan) for 40-50 minutes at 350°. Bake muffins for 25 minutes at 350°. Bread or muffins are done when a knife inserted comes out clean. For a fun variation include 1 c. chocolate chips.

To make a gluten-free version of this banana bread, substitute the whole wheat flour with 1 c. brown rice flour and ¾ c. teff flour. It may require that you bake it a little longer, keep testing with a knife until it comes out clean to determine when the bread is done.

Eat well, be well, live deliciously!

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