Recipe by Elie de Combys
I wanted a banana bread that was not flour and sugar with bananas, but more like... bananas with flour and sugar. So I searched and calculated the amounts of bananas in various recipes, and finally I found one that I was quite satisfied with (but I still modified it, I'm really not one for the usual "2 parts white flour + 1 part white sugar + 1 part butter"). This has a really dense and heavy texture. Though it is made in a cake pan, it is definitely not cakelike, and is more of a breakfast than a dessert.
Top Review by Sydney Mike
Made this to share with my son & DIL, & none of us were disappointed! Loved the combo of flours, meal & bran, AND the nuts & fruit, as well! Definitely a jazzed up & delightful banana bread! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]
- 8 ounces whole wheat flour
- 3 ounces buckwheat flour
- 3 ounces oat bran
- 1 ounce flax seed meal
- 3 3⁄4 teaspoons baking powder
- 1⁄2 cup sugar (I always use organic golden cane sugar instead of white)
- 3⁄4 cup oil (I like olive in this recipe, but some might dislike the fact that the olive taste is perceptible)
- 4 large eggs
- 3 cups bananas, mashed
- 2 teaspoons grated lemon zest (optional)
- 1 1⁄4 cups nuts, chopped (optional)
- 5⁄8 cup dried apricot, chopped (optional)
Directions See How It's Made
- Preheat the oven to 325°F.
- Grease and flour a 9"X13" (preferably pyrex) pan.
- In a small bowl, whisk together the flours, bran, flax meal and baking powder.
- Beat the eggs in a large bowl.
- Add the sugar to the eggs, and, using an electric mixer on low speed, beat 1-2 minutes.
- Still beating, gradually add the oil.
- When it is well integrated, add the bananas and zest (if desired) and beat until the texture is homogenic.
- Add the dry ingredients in 3 additions, mixing until smooth after each addition.
- Fold in the nuts and apricots, if using.
- Scrape the batter in the pan and spread it evenly, making it perhaps a little thinner in the center.
- Cook about 70 minutes, or until a toothpick comes out clean.
- Cool 30 minutes, then unmold and finish cooling on a rack.