brenda@cs.washington.edu (Brenda L Aldridge) (06/06/91)
Whole Wheat Banana Bread (from the New York Times Natural Foods Cookbook by Jean Hewitt) 1/2 c butter 3/4 c brown sugar or raw sugar 1 egg 1 c unsifted stoneground whole wheat flour 1/2 c unsifted unbleached white flour 1 tsp baking soda 3/4 tsp sea salt 1 1/4 c mashed ripe bananas (two large or three small) 1/4 c buttermilk or yogurt 1. Preheat oven to 350 degrees. 2. Cream the butter and sugar together until very light and creamy. Beat in the egg. 3. Sift together the whole wheat flour, white flour, baking soda, and salt. Combine the bananas and yogurt, stirring just enough to mix. 4. Add dry ingredients alternately with banana mixture to butter mixture, stirring just enough to combine well. 5. Turn into an oiled 9x5 inch loaf pan. 6. Bake 50 to 60 minutes or until done. Cool in the pan 10 minutes. Remove from the pan and finish cooling on a rack. Notes: I use regular salt and non-fat plain yogurt. Sometimes I add poppy seeds. This bread is really good and filling, and the whole wheat flour gives it lots of substance. Really good heated with cream cheese.