We eat a lot of bananas in our household. I buy about 3 bunches every week, but they are typically gone by the weekend so I don't often have brown bananas sitting around waiting to be used. This week, though, for some reason I did. So, I mixed up some of our favorite banana bread. :)
I love this recipe for two reasons. First, because it is made with nutrient-rich whole wheat pastry flour but still comes out moist and delicious. And secondly, because it is so easy- you pretty much just dump everything into a big bowl and stir! You can also add chopped nuts if you like, and sometimes we even sprinkle a few mini chocolate chips on top.
Rachel's Banana Bread
3 overripe bananas
1 cup whole wheat pastry flour
1/2 cup enriched all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
dash of salt
1 large egg
3 Tablespoons butter
Preheat oven to 325 degrees.
Mash the bananas in a large bowl. Add the flours, sugar, baking soda, salt and egg. Melt the butter in the microwave and add it to the bowl. Stir until just blended. Pour into a greased loaf pan (9 x 5).
Bake for about 45 minutes or until a toothpick inserted in the middle comes out clean.
Crediting information: Makes 22 servings. Each serving is creditable for 1 bread/bread alternate at any snack or meal for 1-5 year old children.
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