Ingredients
-
1/2
-
3/4
-
1
-
1
-
1/2
-
1
-
3/4
-
1 1/4
-
1/3
-
-
-
-
-
-
Directions
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 , I have been using this recipe since the 70’s also It is my families favorite My daughter liked this cookbook so much I searched yard sales to find one for her Meanwhile, mine fell apart I am thrilled to find this recipe !!, Like the other reviewers, I too have been making this recipe since the ’70’s to rave reviews I do make just a couple of modifications: use yogurt instead of buttermilk and I add a teaspoon of vanilla to the banana mixture
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Cream the Butter and Sugar Together Until Very Light. Beat in the Egg. |
|
3
Done
|
Sift Together the Whole Wheat Flour, White Flour, Baking Soda and Salt. |
|
4
Done
|
Combine the Bananas and Buttermilk, Stirring Just Enough to Combine Well. |
|
5
Done
|
Alternately Add Dry Ingredients and Banana Mixture to Creamed Butter/Sugar/Egg Mixture. |
|
6
Done
|
Turn Into an Oiled 9 by 5 Inch Loaf Pan. |
|
7
Done
|
Bake 50-60 Minutes or Until Done. |
|
8
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]. |
|
9
Done
|
Cool in Pan 10 Minutes. Remove from the Pan and Finish Cooling on a Rack. |
|
10
Done
|
Yields 1 Loaf. |
