Banana Bread from the New York Times Natural Foods Cookbook

READY IN: 1hr 15mins
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 !!

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.

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