Banana Bread
Excellent! I tried the recipe back on 12/13/1991 from the Favorite Amish Recipes by Ken & Goldie Bontrager. Another cookbook that my husband bought for me while traveling in Amish country in Iowa. and the family loved it. Now throughout the years, Daughter Sophia and even Antonio (our son in a couple of occasions) have improvised the recipe by adding chocolate chips, any dried fruit (cranberries, raisins), nuts (almonds) or shredded coconut to their likings. We also tinker with the flour by mixing flax meal flour, almond or any other type of flour with the regular whole wheat flour. The texture of the banana bread is grainy but with the right amount of density. And oh so sweet! Youd want more. It's cheap and easy to make.
Excellent! I tried the recipe back on 12/13/1991 from the Favorite Amish Recipes by Ken & Goldie Bontrager. Another cookbook that my husband bought for me while traveling in Amish country in Iowa. and the family loved it. Now throughout the years, Daughter Sophia and even Antonio (our son in a couple of occasions) have improvised the recipe by adding chocolate chips, any dried fruit (cranberries, raisins), nuts (almonds) or shredded coconut to their likings. We also tinker with the flour by mixing flax meal flour, almond or any other type of flour with the regular whole wheat flour. The texture of the banana bread is grainy but with the right amount of density. And oh so sweet! Youd want more. It's cheap and easy to make.
- 2 eggs
- 1 teaspoon baking soda
- 1/2 cup shortening i use butter or coconut oil or 1/2 and 1/2 of applesauce and oil
- 3 bananas mashed the rippest the best!
- 1 pinch salt i use seasalt or kosher salt
- 1 cup brown sugar i use coconut sugar
- 2 cups whole-wheat flour one cup of the two, i mixed flax meal, almond or any other type of flour to make the two cups.
- Carbohydrate 70.7862417124947 g
- Cholesterol 44.6764048373966 mg
- Fat 22.0129312572559 g
- Fiber 5.32166656732559 g
- Protein 6.31680000005607 g
- Saturated Fat 12.2771225883408 g
- Serving Size 1 1 Serving (149g)
- Sodium 142.825833346415 mg
- Sugar 65.4645751451691 g
- Trans Fat 1.56764764198593 g
- Calories 487 calories
Step-by-step
- Mix well.
- Put in loaf and bake 1 hour at 350 degrees.
Unlike a delicate sponge cake, quick breads rely on heavy fruit purées and dense fats to build structure. Overripe bananas, featuring dark speckled skins and softened flesh, supply the necessary moisture and natural sugars. Swapping butter for an equal measure of coconut oil or applesauce alters the crumb density and moisture retention due to differences in fat content. Whole wheat flour absorbs significantly more liquid than all-purpose flour, so whisking in alternative flours like almond meal requires careful hydration management. Bake the loaf in a greased standard loaf pan at 350 degrees Fahrenheit for approximately one hour. Test for doneness by inserting a wooden skewer into the center; it should emerge clean without wet batter clinging to it. Sliced bananas continue to release moisture as the loaf sits. Wrap cooled bread tightly in parchment paper and foil, storing it at room temperature for up to three days. Stale slices readily absorb butter when toasted in a hot skillet on the second day.
