Banana Bread, NY Times Natural Foods Cookbook Carrie Sheridan

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READY IN: 1hr 15mins
SERVES: 8
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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