We repeated this recipe many times, changing both ingredients and amounts.
This one is the tastiest and healthiest!
Maurice and Kristin’s no-added-oil banana nut bread
Number of Servings: 6
Recipe Overview
Recipe by J J
When to use this Recipe
Equipment Needed
A GREAT sunny kitchen, like Donna's and Chick's, is ideal, but any will work. Strong banana-mashing hands help---as you might want to make this bread for friends at the same time, which requires lots of mashing!
Ingredients
Directions
Lots of love put in by the cook, just as Donna does.
2 cups mashed overripe bananas (about 4-5 bananas, depending on size)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/3 cup organic granulated sugar
1/3 cup organic light brown sugar
2 teaspoons vanilla extract
2 cups organic whole-wheat flour
1/2 cup chopped walnuts
Preheat oven to 350o
Put parchment paper on bottom and sides of containers
Cut nuts into tiny pieces
Peel, mash, and measure bananas; put in BIG BOWL
Measure both sugars and transfer to small bowl
Measure flour and leave in other measuring cup
Add baking soda, cinnamon, sugar, vanilla to BIG BOWL and mix
Add flour gradually, folding it into batter little by little; do not overmix
Fold in walnuts
Spoon batter into Pyrex containers; scrape last bits from bowl with spatula
Smooth top of batter
Bake 25-45 minutes, based on size of container, test with toothpick
Place containers on cooling rack for at least 15 minutes
Lift parchment and loaves out of pan
When loaves are cool enough, wrap in wax paper/plastic wrap and seal with tape
(We have made this several times, each time, removing/tweaking ingredients or changing amounts of things; this recipe seems to work!)
Notes
We sent the recipe in honor of one of the most loving, adventurous, strong, and generous people we know, the birthday girl!
