I can't commit to being a total local foodie because a year without banana bread is just plain crazy.
While this recipe says “optional” when it comes to adding nuts, Mom loved them and I’ve never considered nuts optional in her recipe. Alas as usual I had no milk for this recipe, so I used less flour-- 1 7/8 cup flour to be exact. If you have the milk try it, but this recipe also works just fine without it. Vegans can also omit an egg and add about 1/4 cup more mashed bananas. Chocolate lovers can melt 1 to 2 ounces of chocolate and stir it into the bananas before adding. I’ve often considered adding lavender, but haven’t done it yet.
2 cups Nash's organic flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/4 cup butter
1 egg, beaten until light
3 tablespoons sour milk or buttermilk (optional)
2/3 cup mashed bananas (about 2 medium bananas mashed with a fork)
1/2 cup broken nuts (optional)
Preheat oven to 350º. Oil an 8 by 4-inch baking pan.
Mix flour, baking soda, baking powder, and salt together. In another bowl cream butter and sugar together until light. Stir the beaten egg and mashed bananas together, then blend with the butter and sugar
Blend the banana mixture into the flour, in 3 parts alternately with sour milk. You may add the nuts, if desired.
Bake at 350º for approximately one hour. Put down your knife with butter. This bread is too good for that.
Look close and you can see the whole wheat. The flavor of Nash's whole wheat flour was sweet and the texture it created, perfect. The flavor reminded me of the times Mom added wheat germ to her bread. I loved it so much, I almost forgot to give Finn a taste.
What's your favorite baked guilty pleasure?