This recipe comes from a good friend and roommate of mine in college. She made this ALL the time and every time I make it, it reminds me of that happy time and how good it tasted to us. She called it “Best Banana Bread” and it really is. I’ve been making it whole grain for several years now, and really, why not? The whole grains found in it make it so delicious and flavorful, not to mention making it healthier. I love it. And I hope you enjoy it too.
1/8 tsp. salt
½ Cup butter
1-1/4 Cups sugar (I use 3/4 Cup honey)
(3/4 Cup milk with 1 Tbsp. lemon juice or vinegar)
2 beaten eggs
3 ripe bananas, peeled and mashed
Preheat oven to 350 F. In medium bowl, mix together dry ingredients. Set aside.
In another medium bowl, blend the butter, sugar (or honey) and milk, until
creamy. Add the beaten eggs and banana pulp and stir until thoroughly mixed in.
Then add the combined dry ingredients and stir until just barely combined.
Dollop the batter into 2 greased and floured bread loaf pans. Bake in the center of the
oven 45-50 min. Do not overcook. The bread is done when a toothpick poked in the center comes
out clean. Cool before slicing.
Adapted from a recipe given to me by my friend Lavinia