Banana Bread from the New York Times Natural Foods Cookbook

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Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I have posted a great banana tea bread recipe with a cake consistency... but this recipe has the gooeyness of the bananas and is just as good in a different way. Try BOTH... they are the most delicious banana breads you'll ever eat. Great toasted, too! Freezes well.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Cream the butter and sugar together until very light. Beat in the egg.
  3. Sift together the whole wheat flour, white flour, baking soda and salt.
  4. Combine the bananas and buttermilk, stirring just enough to combine well.
  5. Alternately add dry ingredients and banana mixture to creamed butter/sugar/egg mixture.
  6. Turn into an oiled 9 by 5 inch loaf pan.
  7. Bake 50-60 minutes or until done.
  8. White flour can be substituted for whole wheat flour - also try rice flour, oat flour, coconut flour [add extra liquid if using coconut flour in a 1 to 1 ratio].
  9. Cool in pan 10 minutes. Remove from the pan and finish cooling on a rack.
  10. Yields 1 loaf.
Most Helpful

5 5

Like the other reviewers, I too have been making this recipe since the '70's to rave reviews. I do make just a couple of modifications: I use yogurt instead of buttermilk and I add a teaspoon of vanilla to the banana mixture.

5 5

I've been making this banana bread since I was in college in the 70's. It's still the only banana bread I make. I prefer using yogurt instead of buttermilk. Also, I mash up some of the bananas and then add some cut up chunks. Thanks for posting!

5 5

Way back in the '70s I had, and used 'til it was in pieces, this cookbook. Eventually the piles of pieces got tossed and with it the recipe, which is THE BEST I have ever found. As my children have grown into great cooks and offered up many different banana bread recipes, none as good as "the one Mom used to make." SO glad to have found it again! It still tastes GREAT!