Recipe by carrie sheridan
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.
Top Review by Ellen D.
I have been using this recipe since the 70's also. It is my families favorite. My daughter liked this cookbook so much I searched yard sales to find one for her. Meanwhile, mine fell apart. I am thrilled to find this recipe !!
- 1⁄2 cup kerry irish gold sweet butter
- 3⁄4 cup brown sugar
- 1 egg
- 1 cup unsifted stoneground whole wheat flour
- 1⁄2 cup unsifted unbleached white flour
- 1 teaspoon baking soda
- 3⁄4 teaspoon sea salt
- 1 1⁄4 cups mashed ripe bananas (2 large or 3 small)
- 1⁄3 cup buttermilk or 1⁄3 cup yogurt
Directions See How It's Made
- Preheat oven to 350 degrees.
- Cream the butter and sugar together until very light. Beat in the egg.
- Sift together the whole wheat flour, white flour, baking soda and salt.
- Combine the bananas and buttermilk, stirring just enough to combine well.
- Alternately add dry ingredients and banana mixture to creamed butter/sugar/egg mixture.
- Turn into an oiled 9 by 5 inch loaf pan.
- Bake 50-60 minutes or until done.
- 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].
- Cool in pan 10 minutes. Remove from the pan and finish cooling on a rack.
- Yields 1 loaf.