As I’ve mentioned before, I don’t bake very often. It’s not that I don’t enjoy baking, because I do. It’s just with only two of us in the house, a batch of baked goods is either too tempting or we can’t possibly eat it all up before it goes stale.
When it comes to Banana Bread, I love it.
Unfortunately, hubby doesn’t like anything remotely tasting or smelling of banana. I am not much of a banana eater myself, so I rarely buy them (perhaps once a year when I get a craving for peanut butter and banana on toast). I recently decided to pick up a few, and give them another chance, after reading an article about all the wonderful healthy benefits of bananas.
I bought a small bunch of three, figuring that was a good start. The first banana I ate as an afternoon snack, just as is. It was okay, but I admit there is just something about a banana on its own that does very little for me. I can’t quite put my finger on it, but I’m leaning towards the texture rather than the overall taste. The second banana got sliced up and made into a toasted peanut butter and banana sandwich. BIG improvement! I still would not want to eat this too often, but it was a tasty treat. The third banana sat on the counter for a few days. It was just starting to get some brown spots, and the whole kitchen began to smell like a big banana (much to the disapproving nose of hubby).
So, I decided the weekend was a good time to bake. I looked around for muffin and banana bread recipes. That’s when I discovered this tried & true recipe (in my recipe box). I used to make this quite often to bring into the office (to share).
Many years ago, I went on a quest to find my favourite Banana Bread recipe. I asked my mom for the one I used to make in high school, but she couldn’t remember the recipe I was talking about. Since this was before the days of the internet, I asked the next best source – my co-workers! I tested about half a dozen recipes before I decided on this one being the “winner”. It is really moist and (in my humble opinion) DELICIOUS!
I wish I could give credit to my co-worker (or more than likely my co-worker’s mother), but I did not make a note of that. Sorry former co-worker… whoever you are.
Banana Wheat Quick Breadmakes 1 Loaf (16 slices)
- 1-1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup sugar
- 1-1/2 cup (3 medium) mashed, ripe bananas
- 1/4 cup butter, softened
- 1 tsp baking soda
- 1 tsp salt
- 2 TBSP orange juice
- 1/4 tsp lemon juice (optional, but not sure why)
- 1 egg
- 1/4 – 1/2 cup raisins
- Add 1 – 2 tsp of vanilla
- Add 1/2 – 1 tsp cinnamon
- Omit raisins (you could probably add nuts if you prefer, but I don’t)
- If you don’t have enough banana, try substituting some applesauce. I ended up only having 1/2 cup of mashed banana, so I added 1 cup of applesauce. Wow! I think it is even better that way. It is so moist, and while it still tastes of banana, it is a bit milder.
- Heat oven to 350.
- Grease and flour bottom only of a 9×5 or 8×4 (inches) loaf pan.
- In a large bowl, combine all ingredients except raisins. Beat 3 minutes at medium speed. (I just mix by hand)
- Fold in raisins, and pour batter into baking pan.
- Bake 55 to 60 minutes.
- Cool 10 minutes, before removing from pan. Let cool on wire rack.
- Wrap tightly and store in refrigerator.
If you don’t have whole wheat flour, just replace that with more all-purpose. I am certain I’ve done that in the past.
Banana Bread freezes really well. Since I knew I would not be sharing my baked goods, I cut the loaf into three sections. I wrapped each section that I wanted to freeze, first in plastic wrap, then in foil paper. I popped the “packages” into a Ziploc bag (which I labeled and dated with a permanent marker) and put them in the freezer to enjoy at a later date.
I think it’s time to go enjoy a piece of banana bread and a cup of tea…
Let me know what you think, if you try this Banana Bread recipe. Curious minds want to know (namely me) – Do you put butter/margarine on your banana bread?