Today’s weather called for something warm and wonderful. Yes, it is August, and in the world I grew up in August was definitely a let’s-try-not-to-turn-on-the-oven month, but this is not the world I grew up in and that’s that. I might as well take advantage of that fact when the opportunity arises.
If you live in that world then hang onto this recipe; it is a keeper. I mean, who doesn’t love a good loaf of Banana Bread? This one is moist, uses honey instead of sugar for sweetness, calls for a fair bit of whole wheat flour for extra nutritional goodness and is even low in added fat. When I bake it for myself, it includes walnuts for a little extra depth and added crunch. You could even add a handful of chocolate chips to the batter if you wanted to.
This bread makes a quick breakfast or a welcome after school snack. Eat it warm from the oven on a cool day or toast it and top with a little butter or peanut butter anytime.
Banana Nut Bread
1½ cups white flour
1¼ cups whole wheat flour
1 Tablespoon baking powder
1 teaspoon salt
¾ cup honey
¼ cup milk
3 Tablespoons vegetable oil
1¼ cups mashed very ripe bananas (approx. 4 bananas)
1 cup chopped nuts, toasted (I use walnuts)
Preheat oven to 350 degrees. Grease the bottom only of one 9-inch loaf pan or two 8-inch loaf pans.
In a large bowl stir together the white flour, wheat flour, baking powder and salt. Set aside.
In a medium bowl whisk together the egg, honey, milk, oil and bananas until well combined.
Form a well in the middle of the dry ingredients. Add the wet mixture and stir until nearly combined. Add the nuts and continue just until combined.
Spread the batter evenly in the prepared pans.
Bake at 350 degrees until a wooden pick inserted in the middle comes out clean, approximately 65 minutes for 9-inch loaves or 45 minutes for 8-inch loaves. Cool slightly on wire rack before removing loaves from pans.